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Kylyssa Shay

Asparagus Potato Gratin - 2 views

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    This potato gratin dish is one I created to take advantage of the truly beautiful asparagus spears that were on sale that week. I put together heaps of tangy sharp cheddar cheese, luscious cream, fresh asparagus and earthy, waxy red potatoes. I love the way the asparagus delicately flavors the potatoes and the cheese sauce, accented with just a touch of herbs and black pepper.Since it turned out so well, my partner and my roommate urged me to write down the recipe for this asparagus and potato casserole. It smelled so good coming out of the oven they wanted to dig in right away but I was mean and made them wait until after I took this photo.
gina syarif

Easy Carrot & Broccoli au Gratin - 0 views

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    With the help of this Easy Carrot & Broccoli au Gratin recipe, you'll have your family enjoying veggies in no time.
gina syarif

Lobster Gratin - 0 views

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    Gratins make for excellent side dishes. Add the sweet meat of lobster and RITZ crackers and it's even better! Take a look at the recipe here.
policomm ray

Gratin Dauphinois (Potato Gratin) - 0 views

  • Gratin Dauphinois - 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm) - 500 ml (2 cups) milk (whole or part-skim, not skim) - 1 1/2 teaspoons salt - freshly grated nutmeg - 1 clove garlic, sliced lengthwise - 3 tablespoons finely chopped chives (optional) - 60 ml (1/4 cup) heavy cream (marketed as double cream in the UK and crème fraîche liquide in France) Serves 6 as a side dish. Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch. Combine the sliced potatoes, milk, salt and a good Grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency. While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove. Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream. Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving. You can also bake the Gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving
Naoko Yoshioka

Diet Recipe#13 Gratin with Potato and Komatsuna じゃがいもと小松菜のグラタン - 0 views

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    Here on Cooking Japanese Style we have a very Delicious Healthy Dish called Gratin with Potato and Komatsuna or じゃがいもと小松菜のグラタン in Japanese. Very easy to make with only 292 kcal per serving. Enjoy
Vortege Ville

Recipes for Health: Simple Provençal Winter Squash Gratin - Recipes for Health - 0 views

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    recipe for Simple Provençal Winter Squash Gratin
gina syarif

Week's Best: Dishes worth Celebrating! | Love My Philly - 0 views

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    Hosting a party or need a reason to celebrate? Take a look at these dishes worth celebrating!
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