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Posts Tagged ‘gratin’


Gratins make anything better. A nice cheesy, crunchy crust on top of any vegetable is an improvement. I also love that you can make gratins ahead of time and finish the cooking in the oven, so you can leave the kitchen and entertain guests. And of course this makes them perfect for the holidays, when half my meal is made ahead of time so it’s no stress and I can focus on a few key things that require attention.

Parsnip Gratin

1 pound parsnips, sliced into thin discs

1/2 cup hazelnuts

1 strip bacon, cut into small batons (optional)

1 shallot, minced

2 tablespoons thyme

1 cup milk

1/2 cup grated gruyere

1/2 cup grated cheddar

2 tablespoons grated parmesan

1 slice bread, crumbled or ground into big breadcrumbs

2 tablespoons butter

If using bacon, render it in a frying pan until crisp. Remove to a paper towel-lined plate. Add the shallots to the pan and soften, about 2 minutes. Remove to a bowl and combine with the parsnips, half the hazelnuts, most of the cheddar and gruyere, milk, bacon, and the thyme. Stir together and pour into a baking dish.

Combine the parmesan, remaining gruyere and cheddar, and breadcrumbs in a separate bowl and drizzle with a teaspoon of olive oil. Sprinkle over the top of the parsnips along with the remaining hazelnuts. Dot the top with little pieces of the butter.

Bake at 400 degrees for 30-40 minutes, or until the top gets brown and crispy. Allow to cool for a few minutes before serving.

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This recipe was the product of having corn and wanting to do something different without looking up a recipe. It’s a cross between a gratin and a corn pudding, and it was really good. Sort of sweet, part savory, and definitely cheesy. Looking forward to the leftovers!!

Corn Pudding Gratin

2 ears corn, kernels removed from cobs

1/4 onion, diced

1/2 cup white wine or sherry

1/2 cup milk

1 teaspoon paprika

1/2 teaspoon grated nutmeg

2 eggs

1/2 cup grated cheddar

2 tablespoons butter

Saute the onion in 1 tablespoon of the butter until they have softened. Add the corn and stir through. Add the wine and milk and let cook for 3-4 minutes. Put half the mixture in a blender, blend and return to pan. Let it cook for another minute while you blend up the eggs in the blender to add some air to them. Turn the heat off the corn mixture and add the paprika and nutmeg. Let cool for a few minutes and then add the eggs and remove to a baking dish.

Spread the grated cheddar over the top and dot it with pieces of the remaining butter. Put under the broiler for a few minutes until brown and bubbly and puffed. If it hasn’t puffed up, leave it in the oven for a few minutes at 375. Let cool for a couple minutes before serving so it has time to set.

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