June 30, 2023
Posted: October 18, 2022 11:05 am
Gratins are the ultimate comfort food as the weather starts to cool. They are surprisingly simple to make, yet are impressive to serve. They are versatile and can be customized to your suit your personal tastes. While potatoes make a classic gratin, there are a variety of other vegetables that can be used to create this cheesy dish.
Below are 10 of our favorite gratin dishes that are sure to impress your family and guests!
A mandoline will allow you to slice the potatoes swiftly and to a similar thickness, although a sharp knife would work just as well. The leeks and potatoes are cooked in milk rather than submerged in cream. This allows the potatoes to have a deliciously crisp and soft texture. It also enables the cheeses to build a molten and golden crust. As a consequence, you end up with a potato side dish that is hearty and rustic, with contrasting flavors and textures. The leftovers can be reheated in the oven until they are crisp and fully warmed. You could then serve them for breakfast with eggs and a side of fruit.
It is essential to use starchy potatoes for this recipe so that they may break down and become nice and tender under that golden cheesy coating. Different kinds of potatoes all work fine. Just make sure not to use a waxy one. Waxy potatoes are best suited for potato salads but can cause your Potatoes au Gratin to fall apart.
To prepare a comforting gratin dish, you do not necessarily need to use dairy products. Coconut milk could help in the preparation of this cauliflower curry meal. The milk helps to maintain the dish’s creaminess without adding additional fat. You can then serve the gratin as an easy accompaniment to your preferred protein or as a meatless main meal by spooning it over cooked brown rice.
The layers of this meal are brought together and elevated by adding evaporated milk. You can use a loaf pan to get the highest possible height or stick with the tried and true casserole dish.
Bake the gratin up to two days in advance for a simple dinner. Reheat for half an hour in an oven preheated to 350 degrees and covered. If you describe it to the children as similar to cheese and macaroni, they will devour it.
This vibrant gratin variation has quickly become our family’s go-to new side dish. It could also be a vegetarian main course if served with veggie broth.
Look for sweet potatoes that have burned dark red to orange skin; the flesh should be a deep orange color. Such an ingredient will give you the best flavor and color. You can quickly process sweet potatoes, shallot, and cheese in a food processor thanks to its shredding disc and slicing blade set at 2 millimeters.
Recipes for layered potato side dishes are deliciously satisfying and bursting with taste. This dish is no exception. Utilize a mandoline or the slicing blade of a food processor to quickly and effectively generate uniformly slender potato slices. You can use Monterey Jack or fontina cheese instead of blue cheese if you want, but the blue cheese will provide that tangy flavor that is hard to achieve otherwise.
The baked potatoes in milk, cream, and cheese popular in the Dauphine area of France have their unique flavor profile and preparation. When you create this dish your own, everyone will be begging for more servings. Bake the gratin and let it stand for 15 minutes after baking it for optimal outcomes. Warm it up again, and then serve it—the second heating improves the flavor.
Due to their excellent resistance to becoming mushy during the roasting process, root vegetables are ideally suited for use in a comforting gratin dish. If you give broccoli a cheese coating, your loved ones will likely start referring to it as their new preferred vegetable. Sage is essential to this recipe since it adds a pleasant herbal depth to the overall flavor profile.
This savory yellow squash and tomato gratin requires minimal preparation yet yields a lovely side dish topped with a crispy and cheesy crust. Although it is written as a recipe for a side dish, which feeds six people, you might enjoy eating it as a main course. The mouthwatering meal of tomatoes, bell peppers, and squash is brimming with the tastes of summer and can be enjoyed as a beautiful side dish or as a lighter main course. Toasting the bread crumbs and combining them with the cheese to form a crust for the vegetables gives them a delicious flavor. The recipe makes a tasty dish perfect for potlucks and picnics.
When selecting the greatest summer squash, you should seek one that is large, firm, and has skin that is free of any blemishes. When left to mature to its full potential, squash loses its rich flavor and develops a grainy consistency. The skin of the squash should not have any pockmarks or bruises, and the texture of the squash should be firm. The best tomatoes will have a consistent texture and be somewhat weighty for their size. They shouldn’t have any scrapes, holes, or tears in them at all.
The delicacy is for you if you have ever ordered potato gratin at a restaurant or a friend’s house with great anticipation, only to be served an angry mass of grayish, undercooked potatoes. For the sake of the globe, fans of potatoes cooked in cream and salt must band together and spread the word—Cook for at least an hour. Use a lot of creams, stack the potatoes almost straight and alternate the layers, and season with fresh pepper and herbs. You can easily increase or decrease the quantities in this recipe.
The amount of time needed to bake potatoes depends on the variety, the altitude where you reside, and the actual temperature of your oven. While many cookbooks claim it only takes 45 minutes, you might find it brings you closer to 90 minutes. You probably will not make this more than once or twice a year because it is not low-fat and does not go well in milk. If you choose, you can omit the cheese as well. If halfway through baking, you see that the casserole is getting too brown, you can wrap it with foil to avoid further browning. Take it out before you put the cheese on top.
Vegetables don’t come more adaptable than fennel. To make a refreshing salad, try slicing raw fennel thinly and tossing it with some shaved Parmesan. Alternatively, you may drizzle some balsamic vinegar over it and bake it in the oven till it turns a lovely caramel color.
For this easy gratin, fennel slices are swirled with Mozzarella, Parmesan, and breadcrumbs before being baked till golden brown. Fennel is particularly fond of Parmesan. Fennel is a beautiful complement to poultry and fish and is just as at home at a formal holiday dinner.
These gratin dishes are so satisfying. Your family will want them on repeat. So pull out that casserole dish, heat up your oven and let’s get cooking!
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