casserolegratin

Potato Gratin with Porcini Mushrooms and Mascarpone Cheese

porcini mushrooms*

water

(1/4 stick) butter

olive oil

Parmesan cheese

mascarpone cheese** (from about 1 1/2 seven-ounce containers)

whipping cream

garlic cloves, chopped

nutmeg

potatoes

Epicurious

Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.

Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.

Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.

Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

**Italian cream cheese; sold at many supermarkets and at Italian markets.

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Cauliflower Gratin Recipe

cauliflower, (1lb 5 ounces)

Savoy cabbage,

litre (1 quart) water

(3½ tbsp) salted butter, plus 1 tsp, and more for the top

(generous ½ cup) plain flour (all-purpose flour)

milliliters (scant ½ cup) whole milk

½ tsp freshly grated nutmeg

eggs, separated

breadcrumbs

Sea salt flakes and black pepper

Our brains are wired to enjoy comforting textures: a dish that is warm, lush, smooth and a bit crunchy will bring most people on board. So vegetable gratin is a good place to start if you are trying to eat less meat, or trying to convince somebody else to do so. I promise—it hits your brain’s bliss point and makes you feel completely satisfied.

Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.

Preheat the oven to 200°C/400°F/Gas Mark 6.

Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.

Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.

In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.

Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.

Squash is often sold already peeled and seeded, making this recipe even easier.

Butternut Squash Gratin with Goat Cheese and Hazelnuts

butternut squash

Coarse kosher salt

(1/2 stick) butter, divided

leeks

sage

5.5-ounce log soft fresh goat cheese

heavy whipping cream

hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

This Italian chicken and vegetable casserole recipe was a 100% invention. I made mine as a deep casserole, layered with ricotta, broccoli and cauliflower. 

Italian Chicken and Vegetable Casserole

DOP San Marzano tomatoes

tomato paste

rosemary

thyme

oregano

white pepper

black pepper

cayenne pepper

red pepper flakes

onions,

red bell peppers, finely diced

garlic,

head cauliflower, chopped large

broccoli, chopped large

ricotta

cream cheese

roasted chickens, rough pull meat

mozzarella

Italian 4-cheese mix

Dice and start to caramelize the onion in some EVOO. About halfway through, add in the peppers. Half is used for the sauce; the other half for the dish.


Put all of the ingredients for the sauce, including half of the onion and peppers, in a food processor and blend well.

Sauce

The deli counters at most store do a nice job with roasting chickens, so I just buy two whole roasted chickens and pull the meat, which saves hours of roasting time.

Layer 1: Pour a cup of sauce into the pepper and onions and place in the bottom of a large/tall casserole. 

Layer 2: Combine ricotta and softened cream cheese with an egg, white pepper, and oregano.  Mix the broccoli and cauliflower into the ricotta mixture and layer onto the onions and peppers. 

Layer 4: Mix 2 cups of sauce with the chicken, and layer onto the cheese. 

Layer 5: Add the remaining sauce; top with 8 oz Italian cheese mixture. 

Cover and bake for 45 minutes at 350 F. Serve with a dusting of grated parmesan cheese.

About 1/18 of this is a pretty reasonable serving, clocking in at only about 260 calories (12 g fat and 17 total carbs)

Casserole and Assembly

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Duchess Baked Potatoes

Kosher salt

garlic cloves, finely grated

heavy cream

sour cream

unsalted butter, melted

pink

Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.

Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun.

Watch how to [cut a whole chicken into parts](/cooking/how_to/video/) to use in this recipe.

Chicken and Green Olive Enchiladas

chicken,

chicken broth

onions

garlic

cumin

cinnamon

Mexican-style chili powder

all purpose flour

semisweet chocolate

corn tortillas

Monterey Jack cheese, coarsely grated (about 4 1/2 cups)

pimiento-stuffed green olives, sliced

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun.
Watch how to cut a whole chicken into parts to use in this recipe.

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

It’s easy to get stuck in a rut cooking the same old things, but one of the easiest ways to get out of that rut is to revitalize old favorites. Here I’ve given a classic leek and chicken bake a fabulous update by marinating the chicken in cayenne, mustard, and Worcestershire sauce. It’s such a useful dish to make in advance and keep in thefridge until you’re ready to pop it in the oven. Adapted slightly from Annabel Langbein The Free Range Cook: Simple Pleasures.

Annabel Langbein’s Chicken and Leek Gratin

butter

leeks, thinly sliced

Salt and ground black pepper,

boneless, skinless chicken thighs

Dijon mustard

worcestershire sauce

thyme leaves

cream broth

rustic bread

cloves, garlic

parsley leaves

rosemary leaves

anchovies

butter, softened but not melted

lemon

Parmesan

To make the gratin, heat butter in a heavy pan, add leeks, and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green, about 15 minutes.

While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme, and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook.

Remove cooked leeks from heat and mix in cream or chicken broth. Spread evenly in the base of a large, shallow baking dish, then make the crust (recipe below).

Arrange chicken thighs on top of the leek mixture, then cover with the crust. The gratin can be prepared in advance to this stage and chilled for several hours until needed.


When ready to cook, preheat oven to 350° F. Bake until chicken is fully cooked through and crumbs are golden (about 1 hour).

For the leek mixture:

To make the crust, break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use. Place garlic, parsley, rosemary, anchovies, butter, and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. This crust will keep in a container in the fridge for up to a week or can be frozen.

For the crust:

Tuna Noodle Casserole with Mushrooms and Fresh Herbs

milk (do not use low-fat or nonfat)

shiitake mushrooms (about 2 ounces)

button mushrooms (about 2 ounces)

green onions

celery

egg noodles

tuna

Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.

Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.)

Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot.

Kids. Their food preferences are unpredictable.  I could try to explain that #2 son is cheese-phobic, but I&#39;d rather share my recipe for this no-milk, no-cheese main dish. My family finds it &quot;more-ish&quot;: have a serving, and all you want is more.  The inspiration came from a very cheesy gratin in William-Sonoma&#39;s &quot;Complete Seasonal Cookbook.&quot;

No Dairy Ham and Potato Gratin

Chicken broth, divided, heated; homemade is nice!

Vegetable oil

All-purpose flour

Fresh parsley, minced

Fresh chives, minced

Lemon juice

Ham,

Potatoes

In a medium sized heavy saucepan, heat the oil. Stir in the flour to make a roux paste. Turn down the heat and continue stirring for 2 minutes; do not brown. Gradually whisk in 3 1/2 cups of the heated broth, turn up the heat, and simmer for 5 min, or until the mixture begins to thicken.

Remove the pan from the heat. Whisk in the mustard, then add the herbs and salt and pepper to taste.  Add a  squeeze of lemon juice to brighten the flavors. Cover and set aside.

Preheat the oven to 350F. Grease a 9x13 inch baking pan.

Cut the ham into 1/4 inch dice. Scrub the potatoes well and cut them into 1/4 inch rounds.  Layer a fourth of the potatoes in the baking pan and scatter 1/4 of the ham on top.  Repeat, alternating layers.

Gently pour the thickened broth over the potatoes. Shake the pan to distribute the broth evenly.  Cover the pan with foil and bake for 30 minutes. Test for doneness, add a bit more hot broth if it seems dry, then remove foil and continue to bake until the potatoes are browned and test done, about another 30-45 minutes.  

Serve hot...although leftovers reheat well.

Gratin 

Rich and nutty pistachios are ground alongside fennel, basil, and tarragon to make this delicious herbal pesto, which is then mixed with ricotta and layered with lasagna noodles and lots and lots of Parmesan and white cheddar.Reprinted with permission from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen © 2018 by Eva Kosmas Flores, Published by Abrams Books.

Fennel-Pistachio Pesto Lasagna

(228 g) coarsely chopped fennel stems and fronds

(120 g) shelled, salted, and roasted pistachios

(20 g) fresh basil leaves

(13 g) coarsely chopped fresh tarragon

flake kosher sea salt

(135 ml) extra-virgin olive oil

(225 g) lasagna noodles

(480 ml) fresh full-fat ricotta

(120 ml) heavy cream

(115 g) grated white cheddar cheese

For the pesto, in a blender or food processor, combine the fennel, pistachios, basil, tarragon, salt, and pepper and blend until smooth. With the motor running, slowly add the oil in a thin, steady stream through the hole in the cap or feed tube. Blend for 10 seconds more, or until thick and smooth. Cover and set aside.

Preheat the oven to 375°F (190°C).

For the lasagna, bring a large pot of water to a boil. Place the lasagna noodles in the water, working in batches as necessary, and cook until slightly bendable, 4 to 5 minutes. Remove with tongs and transfer to a colander to drain.

In a medium bowl, mix the pesto, ricotta, and cream together until combined.

Place 3 or 4 of the noodles in the bottom of a 9 by 13-inch (23 by 33-cm) rectangular casserole dish, keeping them in a flat, even layer. Take 1 cup (100 g) of the Parmesan and set it aside for later use. Spread one-third of the ricotta mixture over the noodles, then sprinkle with one-third of the Parmesan. Place 3 or 4 noodles in an even layer on top of the Parmesan and repeat two more times, so you have three layers of the ricotta mixture and are left with the noodles on top.

Sprinkle the cheddar and reserved Parmesan evenly over the top. Place the casserole dish on a baking sheet and place it in the oven. Bake until the cheese is bubbling around the edges, about 35 minutes. Allow to cool for 15 minutes before slicing and serving.

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Top Tags

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