Vegetable Gratin With Gruyere Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

Steps:

• 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
• 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
• 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch flameproof ceramic dish or metal baking pan.
• Simmer cream, milk, thyme, salt, and pepper, uncovered, in a 4-quart heavy saucepan over moderate heat until reduced to about 3/4 cup, 10 to 13 minutes.
• While mixture is simmering, peel celery root with a sharp knife, then cut into large wedges. Coarsely grate carrots and celery root in a food processor. Toss with flour in a large bowl until coated well, then add to cream mixture and simmer, uncovered, stirring frequently, 5 minutes.
• Transfer to baking dish and smooth top. Sprinkle evenly with Gruyère and bake until bubbling, about 10 minutes.
• Turn on broiler and broil gratin 5 to 6 inches from heat until top is golden brown, 3 to 5 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 350°F (180°C).
• Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
• Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
• While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
• Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
• Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
• Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
• Pour the béchamel sauce evenly over the vegetables.
• Top the Brussels sprouts with the Gruyère cheese and bacon bits.
• Top the corn with the cheddar cheese.
• Top the cauliflower with the Parmesan cheese.
• Sprinkle the bread crumbs evenly over the vegetables.
• Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
• Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
• Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
• Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)

Steps:

• Preheat the oven to 350°F
• In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
• Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
• Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
• Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
• Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
• Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
• Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
• Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
• Remove the gratin from the oven and top with the Gruyère cheese.
• Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
• Before serving, sprinkle with the remaining ½ teaspoon of thyme.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Butter 3 quart baking dish.
• In large saucepan over medium heat, melt butter. Add garlic and cook for 1 minute Add cream, salt, pepper and nutmeg and heat just until bubbles form around edges of pan, 5 minute Remove from heat and let stand 10 minute.
• Arrange (slightly overlapping) a layer of parsnips in dish. Top with layer of sweet potatoes, then celery root. Pour half of sauce over vegetables and sprinkle half the cheese and herbs.
• Repeat layering.
• Cover with foil, bake for 1 hour on baking sheet.
• Remove foil and press gratin down with spatula.
• Bake until veggies are tender and top is golden brown, 15 to 30 minutes.
• Let stand for 15 minutes.