Gruyere Vegetable Bake Recipes

Steps:

• 1. Preheat oven to 375 F. This is a layered dish in an oven proof skillet, so you will be creating layers of turnips, leeks, garlic, cheese, bouillon, cream and pepper.
• 2. Peel turnips. I used a mandolin slicer to make thin slices. Smash garlic cloves and finely dice. Wash leek well and dice.
• 3. In your skillet dice up 1 tablespoon of butter, cover the bottom with a layer of sliced turnips, a little of the leeks, garlic, and cheese. Drizzle a little of the chicken bouillon and cream over the top of the layer and sprinkle with course-ground pepper. Top with another tablespoon of butter.
• 4. Repeat this process again and again until the turnip slices are all used. Top the final cheese layer with a little more butter. I actually got 3 layers out of just 2 medium turnips.
• 5. Bake in preheated oven for 35-45 minutes or until cheese is golden brown and bubbly and turnips test to done.

Steps:

• Preheat oven to 200°C
• Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
• Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
• Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
• Bake 10 minutes or until golden brown.

Steps:

• Preheat oven 200°C/400°F/Gas6.
• Rollout the pastry and line a deep 10 inch/25 cm flan tin.
• Line with baking paper and baking beans and blind bake for 10 minutes.
• Remove paper and beans and return to bake for another 5 minutes.
• Place all the vegetables on a baking tray and drizzle with olive oil.
• Roast in the oven for about 25-30 minutes until slightly charred.
• Set aside and cool slightly, seperate the onion layers.
• Reduce the oven temperature to 180°C/350°F/Gas4.
• In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
• Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
• Bake for approx 30-35 minutes.
• Can be served hot or cold.

Steps:

• Heat oven to 350. Cook and drain vegetables as directed on package.
• Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
• Place vegetable mixture in ungreased 1-1/2 quart casserole. Mix bread crumbs and 1 tablespoons butter. Bake uncovered about 20 minutes or until crumbs are golden.

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.