Fontina Cheese Sauce Recipes

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BAKED FONTINA

Provided by Ina Garten

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8



Baked Fontina image

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

PHILLY CHEESESTEAKS WITH MELTED FONTINA AND SAUTEED RED ONIONS

Provided by Dave Lieberman

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 6



Philly Cheesesteaks with Melted Fontina and Sauteed Red Onions image

Steps:

  • Heat 3 tablespoons oil in a nonstick skillet over high heat. Saute the onion slices until wilted and just starting to take on some color, stirring all the while, about 7 minutes. Sprinkle onions with salt while cooking.
  • Slice the top round into very thin slices. Partially freezing the meat enables you to slice it very thinly.
  • Remove the onions from the skillet. Salt and pepper the steak slices and then saute them in the same skillet, in batches until cooked through, about 45 seconds per side. Repeat process for the remaining steak slices, replenishing oil as needed.
  • Meanwhile, melt the cheese cubes in a microwave-safe bowl on low power for a couple minutes or until completely melted.
  • Cut each roll down the middle lengthwise. Fill each roll with a good helping of steak slices and top with the melted cheese and sauteed onions.

3 tablespoons vegetable oil, plus more as needed
4 medium red onions, sliced into 1/4-inch thick rounds
Salt and pepper
2 pounds top round, semi-frozen
1/2-pound fontina cheese, cut into small cubes
4 sub rolls

GNOCCHI IN FONTINA SAUCE

Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.

Provided by jensenly

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7



Gnocchi in Fontina Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside.
  • Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
  • Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 22.5 g, Cholesterol 163.3 mg, Fat 51.3 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 31.9 g, Sodium 606.7 mg, Sugar 1.1 g

1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces Italian fontina cheese, cubed
⅓ cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE

Make and share this Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce recipe from Food.com.

Provided by Impera_Magna

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13



Vegetable Lasagna W/ Fontina Cheese & Creamy Parmesan Sauce image

Steps:

  • Heat 2 Tbs. butter over medium-high heat in a large skillet.
  • Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
  • Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
  • Add noodles and soak until soft and pliable, 10 minutes.
  • Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
  • Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
  • Fish out garlic; discard.
  • Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
  • Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
  • Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
  • Remove from heat; place plastic wrap directly on the sauce's surface.
  • Adjust rack to upper-middle position and heat oven to 425 degrees.
  • Smear 1/4 cup of the sauce over bottom of baking dish.
  • Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
  • Assemble final layer with remaining noodles, sauce and cheeses.
  • Seal with foil and bake until bubbly, about 35 minutes.
  • Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
  • Let stand 10-15 minutes before serving.

Nutrition Facts : Calories 213.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1418.1, Carbohydrate 7.2, Fiber 0.2, Sugar 0.9, Protein 12

4 cups cooked vegetables (choose 2 or whatever combo you like, asparagus and mushroom, zucchini and spinach, broccoli and carr)
4 1/2 tablespoons butter
1 medium onions or 1 medium onion, chopped
1 1/2 tablespoons salt, plus
1/4 teaspoon salt
15 no-boil lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 tablespoons flour
fresh ground pepper, to taste
1 1/4 cups grated parmesan cheese
1/2 lb Fontina cheese, grated (or provolone, 2 1/2 cups)

BAKED POLENTA WITH FONTINA CHEESE

Categories     Milk/Cream     Cheese     Brunch     Side     Bake     Lunch     Casserole/Gratin     Cornmeal     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 7



Baked Polenta with Fontina Cheese image

Steps:

  • Butter 9x13-inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper.
  • Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
  • Preheat oven to 350°F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.

4 3/4 cups water
2 14 1/2-ounce cans chicken broth
5 shallots, minced
4 teaspoons dried marjoram
2 1/2 cups yellow cornmeal
1 pound Fontina cheese, grated
1/2 cup whipping cream

FONTINA PASTA

I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Fontina Pasta image

Steps:

  • Cook pasta until just done. Don't overcook. Drain and place in large bowl.
  • Over medium heat in medium sized pot melt the butter.
  • Add the sliced mushrooms and saute until just browned.
  • Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
  • Add the hot milk and cook until just thickened.
  • Add the seasonings to your taste.
  • Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
  • Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
  • Cover and bake at 350°F for 25 minutes or until bubbling.

Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6

1/2 lb mushroom, sliced
1/4 cup butter
4 tablespoons flour
3 cups milk, hot
4 cups pasta, such as penne, ziti, rigatoni etc
3 cups Fontina cheese
salt and pepper
1/4 teaspoon nutmeg (to taste)

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