gruyere recipes

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

salt

black pepper

nutmeg

all-purpose flour

milk

bread crumbs

Gruyere

Croque Madame Sandwich

flour

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

eggs

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Lobster Pot Pie with Gruyere Tarragon Biscuit Crust

baking powder

sugar

garlic powder

(1/2 cup) chilled unsalted butter,

Gruyere cheese

tarragon

buttermilk

Flaky sea salt,

unsalted butter

carrots,

yellow onion, diced

peas

corn (fresh if in season, frozen if not)

chicken stock

clam juice

sherry

lemon

lobster meat, chopped

heavy cream

hot sauce

For the biscuits: Preheat the oven to 375 degrees F.

Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined.

For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish.

Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes.

<span>Delicious! I cut down each of the liquids: broth, clam juice, sherry, and cream by 1/4 and it was the perfect thickness! I also didn't have access to the ingredients for the biscuits so I used red lobster cheddar bay biscuit mix. Everything else I kept the same. It was a huge hit!! Savory, rich, and flavorful! I have a feeling my family is going to be requesting this for years to come!</span>

As others have stated you need to add more flour or the sauce is way to soupy. I used 8 TBS. I added salad sized shrimp and 1/2 lbs of scallops to stretch the lobster. 

Just made it for dinner!! Delicious!!!! Added some shrimp to make the lobster go a bit further and it turned out amazing!!

For the most part, it was really good! However, I had a few modifications. 

1. Lobster isn’t cheap. I bought a couple lobster tails at the market, cut out the meat and chopped it up with some jumbo shrimp until I had about a pound and a half of meat mix.
2. Gruyere cheese isn’t cheap. I used two boxes of Red Lobster biscuit mix instead of the biscuit recipe. Quick, easy, cheap and delicious.
3. I used frozen mixed veggies. Easy freezer fix.
4. Using the recipe as is will lead to a soupy mess. Either reduce each liquid by 1/4 or add a few extra tablespoons of flour until you have your desired thickness. I took the latter path.
5. The zest of one whole lemon, plus the juice really enhances the stronger flavors in the dish. I balanced them out by putting a GOOD pinch of powdered chicken bouillon, a dash or two of onion powder and a hearty shake of garlic powder. Perfection!

Overall, this a great recipe that isn’t difficult to make. Don’t be afraid to season to YOUR taste. Have fun with it.

we loved it! we will diffently make again 

Delicious! I have been thinking about making this recipe since it aired... turned out amazing 

I watched this morning and it sounds like a very good recipe!  My only complaint is that if you use clam juice in a recipe, you must warn people ahead of time!   I have had an adverse reactions to clam juice and it would make me sick.  Many people are allergic to clams.

I watched this morning and I will make my sauce a little bit thicker. I’m going to use lobster the 1st time. It looks delicious. Thank you Katie. Sherry from Gallipolis OH. 

https://www.foodnetwork.com/videos/lobster-pot-pie-7819463

Katie Lee cooks up a luscious Lobster Pot Pie.

Lobster Pot Pie

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Cauliflower Gratin

(3-pound) head cauliflower, cut into large florets

Kosher salt

Gruyere, divided

Ina Garten's Cauliflower Gratin for Night Before Dinner as seen on Food Network's Barefoot Contessa

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Love this recipe!  So I've learned from the comments that this is bechamel sauce which is a great new skill for me.  I decided to roast the cauliflower instead of boiling it.  Tossed (bite size florets) with some EVOO and S&amp;P, spread in a baking sheet and roasted at 425 for about 20 minutes.  i would reduce that a bit next time as they came out perfectly cooked from the roasting and they should probably be a bit undercooked before final baking.  I also mixed the breadcrumbs, melted butter and gruyere together before topping, instead of adding them separately on top.  DELICIOUS.

I've tried at least 10 different recipes for gratineed cauliflower - and this recipe is a keeper.  I have used Swiss instead of Gruyere (to avoid having to go to the market) - and it still works well.  I add just a tad more cheese than called for.  Panko works as well as plain crumbs if necessary.  Thanks for this great version!<br />

Delicious ! I also added chopped onions and chopped garlic for more flavor. Used 2% milk, 2% Cheddar, a dash of Cayanne as oppose to nutmeg  and topped with 6 crumbled Ritz crackers instead of bread crumbs because it was just a bit easier :)

Tried this last night for Thanksgiving (Canada) and it was a huge hit! I added about 1/3 cup of Balderson's Old Cheddar, onions and garlic to the sauce and used Italian breadcrumbs as I had them on hand. I didn't have the 8 x 11 dish so used a 9 x 13 - there was some left over that had to be split in half because it was being fought over! Not only will I make this again, but both my daughters want the recipe. I'm also going to try the sauce with sliced potatoes for a ramped up version of scallop potatoes.

Can this be prepare and cooked the day before or is it better to prepare the day before and cook the next?<div><br /></div>

Another winner, Ina.  I made this today and it was delicious. I switched out the gruyere with swiss and some sharp cheddar (which is what I had on hand).  Instead of fresh breadcrumbs, I used panko, which gave the topping a nice crunch. These were the only changes. I think even cauliflower haters would love this recipe. 

This recipe is great once you make some changes. The first time I made it I followed it exactly. It was a bit watery and not as flavorful as I would have liked. The second time, I did not boil the cauliflower, I added an onion, some garlic powder, and 3-year cheddar. Baked it for 30 minutes and then broiled for about 3 minutes to brown the breadcrumbs. It was a hit at thanksgiving!

Absolutely the best cauliflower gratin ever. Gruyere cheese adds a little nutty flavor. You could add broccoli florets for a little color which is a nice addition. Ina never fails.

Delicious! I made the recipe exactly as shown here. I served it as a side for my Christmas dinner, where I was rather nervously making turkey dinner for the first time AND doing so for 8 guests, including finicky eaters. This was my "fun" veggie dish - the one I made for myself (leaving buttery carrots and steamed broccoli for the picky types). And I loved it! It was also great that I could put everything together earlier in the day and just pop it in the oven while the turkey was resting. Highly recommended!

I followed the recipe exactly the first time, and it was excellent. Nothing watery about it, as some of the reviewers have complained. I'm suspecting the watery complaints may be related to not draining the cauliflower complete (I let mine sit in a colander for 30 minutes) or eating the dish too soon (I let it it for 15 minutes, so that everything would be fully set. I always try to follow the recipe closely the first time out and review that recipe, rather than something that I have changed a lot. That said, the original recipe is fantastic. But, I have made it with a few changes at other times. For instance, I've used panko, rather than fresh bread crumbs, which gives it a nice crunch. I've also added chopped ham, which was excellent. The original vegetarian dish is filling enough to be a main dish. Just add a green salad, and you will be satisfied!

https://www.foodnetwork.com/videos/make-ahead-cauliflower-gratin-0192633

Take some stress out of your holiday cooking with Ina's Cauliflower Gratin.

Make-Ahead Cauliflower Gratin

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruyï¿½re croutons.

French Onion Soup

onions, sliced

garlic cloves, chopped

bay leaves

thyme

salt and black pepper

red wine,

beef broth

baguette, sliced

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

This recipe was super easy and I’ll definitely make again. Like other reviews have noted, 25 minutes isn’t long enough for caramelizing the onions but I figured that going in. Also the onions never get completely “dry” but you need that wetness when you add the flour. Think if it as making a roux just with onions in it. The only other thing I added after tasting was a little Worcester sauce to add a little more depth and umami. This recipe is the closest I’ve found to the best French onion soup I’ve ever had. 

I hate when people make changes and then rate the recipe based on their mods. That said, my rating reflects the recipe AS WRITTEN which I’ve made a couple times to a T.  <div><br /></div><div>However, I got smart on amounts and timings and want to share in case you’re interested.  I’ve made it the following way several times now and if the original was written this way, I’d have given it five stars.<div><br /></div><div>First, the onions (MUST use sweet) take so much longer to truly caramelize which is absolutely vital if you want robust flavor and depth.  And if done so properly, you’ll find that only four onions will lose so much volume that there isn’t enough onion in the soup. So, I use 7-8 medium to large onions. (<span>Side note: I cut my onions on half, cut each half again length wise, and then slice them height wise into about 1 inch pieces. These are more “spoon friendly” than long slices which tend to flop off and make a mess) I </span><span>also use an extra sprig of thyme, an extra bay leaf, and extra garlic glove.  Let those suckers sweat down for an hour and a half (at least), stirring occasionally, until they’re a nice </span><span>caramel brown color.  But just before they reach that point and there’s still a good amount of onion/butter liquid in your pot, pull about a cup or so out to make a slurry with the flour.  The onions never get truly dry as stated in the recipe and this method is a fail safe to avoid flour clumps in your soup.  Removing the liquid also helps the onions finish caramelizing a little quicker.  A couple other tips: I pull the sprigs and leaves out before adding my wine. It’s jusy easier to find them and also because my onions cook for so long, the flavors are already well infused.  After the wine step, add in the slurry and continue the recipe from the point of adding the flour.  I suggest </span><span>allowing the final product to simmer for at least a half an hour to let the flavors merry.</span></div></div><div><br /></div><div>Best onion soup you’ll ever have - that’s a promise.</div>

FINALLY, I have found the "keeper" recipe.  HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it.  4 Onions is about 2 pound of onions, fyi.  Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t.  It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper.  Forget the wine and it should be 8oz of SHERRY.  A lot of people complain about carmelization and time and taking 45 minutes or an hour.  IT DEPENDS HOW HIGH THE FLAME IS.  With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes.  In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux.  The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this.  Then add the broth, bayleaf and remaining ingredients

Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. I also used sherry to deglaze. Will use this simple, delicious recipe again.

Tyler’s recipes always work.  Crazy to make this in August in TX, but I had several onions and needed to do something with them.  Easy delicious recipe.  I did think it needed a little more flavor, so added some beef bouillon the last 10 minutes.  The  gruyere cheese was hard to find.  I found two different ones - one was smoked (my fav) and the other one (most expensive) was funky.  So if you’re not into funky cheese, get the smoked version.

This was so easy and....... inexpensive to make. I recommend allowing longer cook time! Had a friend over for dinner who is a chef  that trained in France and even he was Impressed ☺️

Tyler did it again....awesome recipe, delicious soup....some people are just too literate, times can depend on whether you re cooking on gas stove or electric etc. chill out !

I find French Onion soup to be rather...bourgeois.  As with so many dishes that insert the word "French" in its title, French Onion soup stands strong and defiant..until a German dish comes along, and it immediately throws down its weapon and surrenders!

<span>This recipe is truly excellent… I used the full cup of wine and everything…</span><div><br /></div><div>This was my first time caramelizing onions, and the reviews (thankfully) scared me into reading up on it. People are at a loss with cooking times and managing to successfully caramelize them at all, so I thought I would share my tips. I very successfully, fully caramelized all four onions with no problem and in a short amount of time.</div><div><br /></div><div>This recipe and video only says to use a stick of butter. I read and observed that adding some oil to the butter assists in getting a correct smoking point to keep the butter from burning. I used some olive oil with the stick of butter and was NOT disappointed.</div><div><br /></div><div>I used the largest (widest) burner on my cooktop, and I used a very large (very wide) pot to cook the onions. I also used a relatively high medium heat. If you pile the onions very deep, they apparently just turn to water. The large and wide pot allows them to spread out. I stirred them quite frequently, never leaving them idle for long and making sure to get them flipped over quite often. Also, in the middle of caramelizing (didn't read this; I improvised it), I covered the pot for about 7-10 minutes (didn't time it) to allow the pot to build up heat more evenly to more effectively caramelize. I took the cover off at least 10 minutes before the 25-30 minutes was up, though, because you don't want soggy onions. You must allow the water to escape.</div><div><br /></div><div>After 30-32 minutes (and not a moment longer), the onions were fully and completely caramelized. I hope these tips help some of the folks I'm reading who struggle with the caramelization. I've read elsewhere it can be quite tricky.</div>

Made this for foodie guests and they all raved! Recipe as written is excellent. A good stock and a basic knowledge of cooking is all it takes. It's Onion Soup folks - not brain surgery. C'mon ... what's all the complaining about???

https://www.foodnetwork.com/videos/tylers-french-onion-soup-0170056

Tyler's French onion soup is a hearty classic that's surprisingly low-cost.

Tyler's French Onion Soup

Mac and Cheese

Vegetable oil

elbow macaroni or cavatappi (see Cook's Note)

Gruyere cheese, grated (4 cups)

extra-sharp cheddar, grated (2 cups)

tomatoes (4 small)

white bread crumbs (5 slices, crusts removed)

Ina Garten's Mac and Cheese as Seen On Food Network's Barefoot Contessa

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. 

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. 

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

Really delicious Mac and cheese- what attracted me is the flavor profile of this recipe is reminiscent of how my dad always made fondue on special occasions growing up. I did leave out the tomatoes and for the topping used a crushed butter cracker/melted butter mixture for Thanksgiving this year. Everyone loved, even the non Mac and Cheese eaters!

Absolutely love this recipe. Just something to note, the ingredients list asks for only a ½ teaspoon of salt, pepper, and nutmeg, but the written directions calls for 1 tablespoon. Make sure you only do the ½ teaspoon and don’t follow the written directions! 

It was creamy and delicious. The guiere cheese is a bit pricey but worth it due to the mild taste and creaminess. I added just a bit more cheddar to the mixture and topped the dish off with more grated cheddar and a touch of Panko crumbs. My family loved it  

Fantastic! We have made it many times and it's always a crowd favorite.

It's great!! I get great compliments.  I omitted the tomatoes and used Panko bread (broken up) instead of regular crumbs. 

Absolutely loved this, especially the addition of tomatoes.  I also cheated and used packaged Panko breadcrumbs.  The only reason I gave it 4 stars, was that the next day, it was a disappointing leftover when reheated.<br />

My neighbor made this for NYE party, it is simply the best I've ever had.  Perfectly creamy,  cheesy, not sticky or too thick.  Delicious!

Every time I am part of a potluck, I am requested to bring this dish. EVERYBODY LOVES IT!!! I do make a couple of minor changes: 1) I omit the tomato/bread crumb topping and 2) sometimes I can't afford 8 oz. of Gruyere cheese, so I buy 4 oz. of Gruyere and 4 oz. of Swiss  and combine that with the sharp Cheddar. I follow the rest of the recipe exactly. Thanks, Ina!

Baked Macaroni is one of my husband's favorite dishes so this year we tried Ina's recipe and followed it exactly. It turned out beyond delicious and the sliced tomatoes on top make it extra yummy and moist.<div><br /></div><div>We enjoy watching her show together and he just ordered her newest cookbook, "Cooking for Jeffrey" as an early birthday present. I am looking forward to trying some of her recipes.</div>

For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruyï¿½re, from Food Network.

Chicken Cordon Bleu

chicken breasts

prosciutto di Parma

Gruyere, grated

panko bread crumbs

garlic,

unsalted butter, melted

olive oil

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Great tender chicken recipe, cheese is awesome.  My family enjoyed this meal!  

So good! I watched the video to learn the trick with the Saran Wrap and it worked! Super tasty. I did use the broiler at the end as another review suggested. 

Followed the recipe exactly...bought thin sliced chicken breast though instead of pounding it out myself. I wouldn't change a thing. EXCELLENT and easy! 

Excellent recipe, everyone loved it and made a great dinner presentation.   This is definitely a save.

Just made these tonight and they were excellent. Buttering the bread crumbs is brilliant and using prosciutto instead of ham kicked them up a notch.  Will definitely be making them again.

https://www.foodnetwork.com/videos/tylers-chicken-cordon-bleu-0238794

Tyler shares his recipe for chicken stuffed with prosciutto and cheese.

Tyler's Chicken Cordon Bleu

Scalloped Potatoes Au Gratin

Olive oil spray

yellow potatoes,

milk (1 percent low-fat)

Gruyere cheese (6 ounces)

Ellie Krieger's Scalloped Potatoes Au Gratin for Reshoots, as seen on Food Network.

Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray.

Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.

Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.

Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

This was a great recipe and easy to accommodate a healthier option.  Will make again

Easy to make. I added more cheese and used 1 cup milk two cups of cream though.

I don’t know why this happened, followed the recipe but mine didn’t come out right. It looked delicious but when we went to serve it and it don’t look appealing at all. There was liquid in the pan and the cheese looked curdled. I gave 2 stars because it tasted ok to eat.

Made for the Covid19 Easter with lovely lamb...These potatoes are the bomb!  Added a little more flour to get sauce to thicken to my desire.  My only personal additional ingredient added was a few shakes of ground nutmeg.  A hit and NO CREAM!  Still plenty decadent!

Absolutely delicious!!! My entire family loved it, even the kids! 

I made this recipe last night. omg...it was delicious. I prepped ahead of time. That's the most time consuming project you will have. Super easy to put together.

https://www.foodnetwork.com/videos/guiltless-potatoes-au-gratin-0135369

Ellie has redone Potatoes Au Gratin to be better for you, and easier too.

Guiltless Potatoes au Gratin

Asparagus and Cheese Tart

asparagus,

puff pastry (about 1/2 pound), thawed

All-purpose flour,

fontina cheese (about 3 ounces)

shallot

salt and pepper

lemon zest

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F. 

Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet. 

Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature. 

I have made this a few times and a huge hit! Beautiful and delicious, on the menu for Christmas.

I have made this twice and it is absolutely amazing...and so simple! 

 I did not like this it had a very weird texture to it 

I made this Friday night for my husband (the meat eater) and I along with a simple salad...he loved it. It is tasty beyond belief, this recipe is a keeper. 

Made it tonight, so good.  I used Gouda instead of fontina and it was yummy.

This recipe was amazing! Super delicious. I never expected it to turn out so tasty 

Loved this! Light yet decadent. Made the recipe exactly as written, and it was perfect. Beautiful spring dish. 

This is AMAZING!!! I could it it alone for dinner. I am definitely making this for our next holiday gathering! 

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruyï¿½re cheese pairs well with the soft flavors of the squash.

A zucchini gratin in a red and white baking dish placed on a textured white table setting

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Meh. Not my favorite but not horrible. Followed the recipe exactly and zucchini definitely were super soft - half my family didn’t mind, and half disliked it. If I did it again, I’d cook everything with the lid off or shorten the time. I’d also double the zucchini and go down to one onion - it was way too much onion!  Also know that the cheese is there and you can taste it, but it melts into the sauce and can’t really be seen so if you really want the cheese to stand out, add extra on top about two minutes before it’s done. It’s definitely a side dish, but with mushrooms and some other veggies it would be very heart for a vegetarian main dish. Not sure if I’ll make this again, but might be worth experimenting and scouring reviews for tips. Always looking for ways to use zucchini in the summer! 

Fantastic! I used only one onion, 1 1/2t salt and just several grinds of pepper. Otherwise followed the recipe as written. It was super delicious—absolutely loved it. 

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