ROOT VEGETABLE AU GRATIN
Provided by Sandra Lee
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
- In a small pot, heat the milk with the thyme over medium-low heat until hot.
- In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
- Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
- In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
- Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.
VEGETABLES AU GRATIN
This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.
Provided by Minxkat1
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
VEGETABLE GRATIN
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
- Preheat the oven to 450 degrees F.
- Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
- In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
- In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
- In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
- Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.
ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
VEGETABLES AU GRATIN
Make and share this Vegetables Au Gratin recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C and grease an oven proof dish.
- Bring the cream to the boil, add the stock cube and stir to dissolve.
- Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
- Layer all the vegetables in the dish and pour in the sauce.
- Sprinkle the remaining grated cheese on top.
- Bake in mid oven for 30 - 45 minutes.
Nutrition Facts : Calories 514, Fat 28.4, SaturatedFat 17.7, Cholesterol 93.5, Sodium 146.2, Carbohydrate 46.8, Fiber 7.9, Sugar 7.3, Protein 21.2
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
END OF SUMMER VEGETABLE GRATIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
- Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
- Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
- Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
- Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
- Garnish with the basil and serve with crusty bread.
VEGETABLES AU GRATIN
When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here is chopping, but if you're not feeling up to it, you could always use a mandolin or the slicing attachment of a food processor. Cooked on the skillet, the vegetables yield their flavors, before being sprinkled with Parmesan cheese and broiled.
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Preheat broiler to high.
- Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
- Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
- Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
- Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
- Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 630 milligrams, Sugar 6 grams
CHEESY VEGETABLES AU GRATIN
Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
- Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir until thickened. Add pepper Jack cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
EGGS AU GRATIN WITH VEGETABLES
A healthy twist on a hearty classic.
Provided by chefdavidgeisser
Categories Breakfast Eggs
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Crush the fennel seed in a mortar and mix with a little sea salt.
- Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
- Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
- Bake in the preheated oven until eggs are set, about 15 minutes.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 23.3 g, Cholesterol 428.1 mg, Fat 48.1 g, Fiber 9.7 g, Protein 25.7 g, SaturatedFat 16 g, Sodium 860.1 mg, Sugar 9.1 g
LAST MINUTE MIXED VEGETABLE AU GRATIN
I came up with this one day when I had an unexpected guest for dinner and needed a fast side dish, but was low on ingredients. It came out quite good, and my guest not only had 2 helpings, he was very happy to take the rest home. If you want to use your own fresh vegetable mixture, chop it up into somewhat smaller pieces.
Provided by Charmed
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray a 2 quart baking dish well with non-stick spray.
- Cook the vegetables until just barely done; they will cook more in the baking process.
- Drain and set aside to cool as you continue.
- Using a blender, make the toast into crumbs; set aside.
- In a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
- Add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
- Put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
- Spoon mixture into the prepared baking dish.
- Melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
- Mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
- Bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.
Nutrition Facts : Calories 285.8, Fat 15.4, SaturatedFat 7, Cholesterol 26.9, Sodium 577.7, Carbohydrate 29.6, Fiber 6.4, Sugar 1.5, Protein 10.6
VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs
Provided by Frank Tiu
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
CREAMY VEGETABLE GRATIN
Trouble getting the kids to eat vegetables? This gratin, made with buttery panko bread crumbs, Parmesan, cream cheese spread and mozzarella, makes it easy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Sprinkle 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter.
- Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all layers. Top with tomatoes and Parmesan mixture.
- Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 2 g, Protein 8 g
BAKED VEGETABLES AU GRATIN
CALM DOWN! With all those ingredients it looks complicated but it's really simple. After a quick read through the steps you'll see what i mean. This is such a great dish and I've been making it for years. Use your favorite vegetables or use the ones suggested here.
Provided by Drunk Chef
Categories < 4 Hours
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Beat together well milk and eggs.
- Mix together Parmesan cheese and bread crumbs.
- Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat.
- Heat oven to 375º. Butter a large deep casserole dish.
- Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable.
- Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper.
- lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper.
- Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for 15 minutes.
- Sprinkle with remaining one-third of the cheese, bread crumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.
Nutrition Facts : Calories 546.4, Fat 25.3, SaturatedFat 13.5, Cholesterol 139.1, Sodium 699.7, Carbohydrate 56.8, Fiber 7.2, Sugar 7.2, Protein 25
WINTER VEGETABLE AU GRATIN
Make and share this Winter Vegetable Au Gratin recipe from Food.com.
Provided by cookalot 2
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- melt butter.
- Cook all vegetables 3-5 minute.
- Add Salt and pepper and transfer to ovenproof bowl.
- Combine cheese, butter, crumbs and parsley.
- Top vegetables evenly with cheese mixture.
- Bake 15 minutes or until vegetables are tender and topping is golden.
- This dish can be prepared ahead of time and reheated just before serving.
Nutrition Facts : Calories 418.8, Fat 34.1, SaturatedFat 21.4, Cholesterol 99.8, Sodium 568.5, Carbohydrate 11, Fiber 1.7, Sugar 2.4, Protein 18.4
SPRING VEGGIES AU GRATIN
Discover a crowd-pleasing veggies au gratin recipe. You'll turn your farmers' market haul into a cheesy Spring Veggies au Gratin the family will love.
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min.; set aside.
- Combine vegetables in 11x7-inch baking dish sprayed with cooking spray. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs.
- Bake 40 min. or until vegetables are crisp-tender.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 6 g, Protein 6 g
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