gratins
Gratins are dishes that are topped with cheese or bread crumbs (or both) and are baked, uncovered, in the oven. They are generally baked and served in the same dish for an appealing presentation. If desired, gratins can be finished briefly under the broiler to achieve a crispy-golden top.
"Gratin" also applies to the bakeware used for these dishes. They are shallow, come in oval and round shapes, and are available in a range of sizes. Other shallow baking dishes may also be used. Individual gratin dishes are popular for serving company dinners.
chicken breasts, prosciutto, and asparagus
Chicken breasts are baked in individual gratin dishes and topped with prosciutto, fresh asparagus, and cheese for a delightful spring entrée. Serve a rhubarb crisp for dessert.
1 tablespoon butter or margarine
1 tablespoon vegetable oil
4 skinned and boned chicken breast halves
Salt and freshly ground pepper to taste
12 asparagus spears, tough ends removed
4 thin slices prosciutto
1 cup grated Monterey Jack cheese
PREHEAT oven to 375°F. In a large skillet over medium heat, melt butter with oil. Brown chicken about 5 minutes on each side. Season with salt and pepper on both sides.
IN a wide skillet over medium heat, add asparagus and water to cover. Cook, uncovered, until tender-crisp, about 5 minutes. Drain under cold water.
TRANSFER chicken to 4 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil. Lay prosciutto on top of each chicken breast. Place 3 asparagus spears on top of prosciutto. Sprinkle with cheese.
BAKE, uncovered, until heated through and bubbly, about 30 minutes.
SERVES 4
tarragon chicken breasts and mushrooms
Each guest has his own individual entrée in this delicious company gratin. Serve with sweet, fresh corn kernels seasoned with fresh basil and for dessert, a chocolate mousse.
2 tablespoons butter or margarine
1 tablespoon vegetable oil
6 skinned and boned chicken breast halves
Salt and freshly ground pepper to taste
1/2 teaspoon dried tarragon
1/4 cup finely chopped yellow onion
8 ounces mushrooms, sliced
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons dry white wine
1/2 cup light sour cream
1/4 cup slivered almonds
PREHEAT oven to 350°F. In a large skillet over medium heat, melt 1 tablespoon of the butter with oil. Brown chicken breasts about 5 minutes on each side. Season both sides with salt, pepper, and tarragon. Transfer to 6 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil.
ADD remaining butter to skillet over medium heat and sauté onion, mushrooms, and garlic until tender, about 5 minutes. Add tomato paste and flour and stir to blend. Add stock and wine and stir until thickened, about 2 minutes. Add sour cream and stir until smooth. Pour equally over chicken breasts. Sprinkle with nuts.
BAKE, uncovered, until bubbly and chicken is no longer pink in the center, about 30 minutes.
SERVES 6
layered turkey and broccoli gratin
A good “after the holidays” dish made with a simple cheese sauce in place of condensed soup for improved flavor and taste.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon white pepper
11/2 cups milk
1 cup grated Swiss cheese
2 cups chopped cooked broccoli
2 cups cubed cooked turkey
1 cup dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium saucepan over medium heat, melt butter. Add flour, salt, and pepper and stir until bubbly. Add milk and stir until thickened, about 2 minutes. Add Swiss cheese and stir until cheese melts and sauce is smooth.
IN an 8-by-8-inch baking dish or gratin dish lightly coated with cooking spray or oil, layer half of the broccoli and then half of the turkey. Repeat the layers and pour sauce over all. Sprinkle with bread crumbs and Parmesan cheese.
BAKE, uncovered, until bubbly, about 25 minutes.
SERVES 6
oysters gratin
My husband, Reed, gives this recipe four stars. We discovered this dish years ago in a small San Francisco restaurant. The restaurant baked the oysters in a large brick oven, but your home oven or covered grill will work just fine. Even if you aren’t an oyster fan, this dish is so good, you just might become a convert! Serve with slices of sourdough bread for dipping in the sauce. This recipe appeared in one of my earlier books, but it is worth repeating.
1 pound extra small or small shucked oysters (or larger ones, cut in half), drained
3/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
6 tablespoons butter or margarine, melted
1/3 cup dry bread crumbs or finely crushed saltines
Sourdough bread slices for dipping
PREHEAT oven to 450°F. Place oysters in a strainer and rinse under cold running water. Drain well.
DIVIDE oysters equally among 6 individual 4-by-4-by-6-inch gratin dishes. Sprinkle herbs, salt, pepper, garlic, lemon juice, and parsley evenly over the tops, then drizzle with butter. Add a light layer of crumbs.
BAKE until bubbly, 10 to 12 minutes.
SERVES 6 AS A FIRST COURSE
seafood gratin
Another four-star recipe, according to Reed. This outstanding dish is made with a combination of fresh seafoods, topped with Hollandaise Sauce (recipe follows). It is rich and expensive, but perfect for a special occasion. Serve with a salad of greens, pears, and walnuts with a raspberry vinaigrette dressing.
6 small sole fillets (about 4 ounces each)
12 ounces scallops, cut in half if large
12 ounces cooked small shrimp
8 ounces cooked Dungeness crabmeat, flaked
11/2 cups grated Monterey Jack cheese
2 cups Hollandaise Sauce (recipe follows)
1 cup (about 10) finely crushed saltine crackers, for topping
Paprika for sprinkling on top
Chopped fresh parsley for garnish
PREHEAT oven to 425°F. Lightly coat with cooking spray or oil 6 individual 4-by-6-inch gratin dishes. Arrange a sole fillet on the bottom of each dish. In layers, top each fillet with equal amounts of scallops, shrimp, and crabmeat. Top each dish with 1/4 cup cheese and cover with about 1/4 cup Hollandaise Sauce. Sprinkle with a light coating of cracker crumbs and then with paprika.
BAKE, uncovered, until bubbly and tops are lightly browned, 10 to 15 minutes. Watch carefully, as they will burn easily. Sprinkle with parsley and serve.
SERVES 6
hollandaise sauce
Hollandaise is also good on asparagus and broccoli, and it’s essential for Eggs Benedict. The sauce must be made in the quantity specified to turn out successfully. Do not try to double the recipe. Using a blender instead of a food processor results in a thicker, smoother sauce.
3 large egg yolks
2 tablespoons fresh lemon juice
Dash of cayenne pepper
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted but not browned
IN a blender, combine egg yolks, lemon juice, cayenne, and salt. Blend at high speed for 3 seconds. With motor still on high, pour in melted butter in a slow, steady stream, continuing to blend until sauce is thick and fluffy, about 30 seconds.
T0 keep sauce warm, place in a bowl over a pan of hot water over low heat. Whisk before using.
MAKES 1 CUP
scallops with mushrooms grain
Scallops and mushrooms pair well in this impressive first-course gratin dish.
11/4 pounds large scallops (cut in half if very large), rinsed and drained
Juice of 1 lemon
11/4 cups water
6 tablespoons butter or margarine
1/4 cup sliced green onions, including some tender green tops
8 ounces mushrooms, sliced
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup dry white wine
1 cup chopped and drained tomatoes
1/2 cup dry bread crumbs
PREHEAT oven to 350°F. In a medium saucepan over high heat, place scallops, lemon juice, and water. Bring to a boil. Reduce heat and cook, uncovered, until translucent, about 3 minutes. Drain, reserving 1 cup of the liquid. Transfer scallops to a plate.
IN same pan over medium heat, melt 4 tablespoons of the butter. Add onions and mushrooms and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add liquid from scallops and seasonings and stir until thickened. Stir in wine, scallops, and tomatoes and cook 1 minute.
TRANSFER to 6 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil.
IN a small skillet over medium heat, melt 2 remaining tablespoons butter, and stir in bread crumbs. Sprinkle over scallops.
BAKE, uncovered, until bubbly, 15 to 20 minutes.
SERVES 6
crab and shrimp gratin
Delicate crab and small shrimp bathed in a rich mushroom sauce and baked in individual gratin dishes make a great seafood course.
6 tablespoons butter or margarine
8 ounces mushrooms, sliced
3 tablespoons all-purpose flour
11/2 cups half-and-half or milk
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
12 ounces small shrimp
12 ounces crabmeat, flaked
11/2 cups fresh white bread crumbs (see Note,)
11/2 cups grated Swiss cheese
Paprika for sprinkling on top
PREHEAT oven to 350°F. In a large saucepan over medium heat, melt 4 tablespoons butter. Add mushrooms and sauté until tender, about 5 minutes. Stir in flour and blend. Add half-andhalf and stir until thickened, about 3 minutes. Add wine, salt, pepper, and Worcestershire sauce. Fold in shrimp and crab. Spoon into 8 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil.
IN a small skillet over medium heat, melt remaining butter and stir in bread crumbs. Sprinkle evenly on each serving.
BAKE, uncovered, 15 minutes. Add cheese and paprika and bake until bubbly and cheese melts, about 10 minutes longer.
SERVES 8
baked halibut with cashew-crumb topping
Low in fat, firm in texture, and mild in flavor, halibut is always a popular choice. The cashew topping adds extra flavor and crunch. Serve with Rice Verde.
2 teaspoons vegetable oil
3/4 cup dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons chopped cashew nuts
1 tablespoons fresh snipped tarragon; or 1/2 teaspoon dried tarragon
1 teaspoon grated lemon zest
1/2 teaspoon paprika
Freshly ground pepper to taste
4 small halibut steaks or fillets (about 11/2 to 2 pounds combined weight)
Lemon wedges for garnish
PREHEAT oven to 425°F. In a small bowl, stir together all ingredients except halibut and lemon wedges. Place fish in 4 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil. Spread crumb-nut mixture on top of each fish.
BAKE until fish flakes and top is golden, 10 to 12 minutes. Serve with lemon wedges.
SERVES 4
green bean gratin
Enjoy an updated version of the old “Green Bean Supreme” recipe, which called for canned beans and condensed soup and was topped with onion rings or cornflakes. Here, a simple sour cream sauce and fresh beans are used for a muchimproved flavor. This makes a complementary side dish to serve with a holiday dinner.
4 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons finely chopped yellow onion
1 cup light sour cream
2 pounds fresh green beans, trimmed
1/4 cup toasted slivered almonds,
2 cups (about 1/2 pound) grated Swiss cheese
2 cups dry bread crumbs (preferably sourdough;)
PREHEAT oven to 350°F. In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add flour and stir until bubbly. Add milk and stir until thickened, about 2 minutes. Add sugar, salt, pepper, and onion. Fold in sour cream and set aside.
IN a medium pan over medium heat, add beans and 1/2 cup water. Cover and cook until tender-crisp, about 5 minutes. Drain well.
PLACE beans in a 71/2-by-113/4-inch baking dish or gratin dish lightly coated with cooking spray or oil. Add sauce and almonds and mix well. Sprinkle cheese on top. Do not stir.
IN a small skillet over medium heat, melt remaining butter and stir in crumbs. Sprinkle on top of gratin dish.
BAKE, uncovered, until bubbly, 30 to 35 minutes.
SERVES 6 TO 8
creamy swiss chard and shallots
Chard is a member of the beet family. It is full of vitamins and minerals—a healthful vegetable to include in your diet. In this recipe, the chard is lightly mixed with sour cream and served as a gratin.
1 tablespoon butter or margarine
2 shallots, peeled and chopped
1 large bunch green chard (about 21/2 pounds), ribs removed and coarsely chopped
1/4 cup Rich Chicken Stock or canned low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup light sour cream
Freshly grated Parmesan cheese for sprinkling on top
1/4 cup pine nuts
PREHEAT oven to 375°F. In a large saucepan over medium heat, melt butter. Add shallots and cook until tender, about 5 minutes. Add chard, stock, salt, and pepper and cook, covered, until chard is wilted, about 5 minutes longer. Remove from heat and fold in sour cream.
PLACE in a 71/2-by-113/4-inch baking dish or gratin dish lightly coated with cooking spray or oil. Sprinkle with cheese and pine nuts, and bake, uncovered, until heated through, about 15 minutes.
SERVES 6
baked fennel, onion, and red bell pepper with gorgonzola
Fennel, sometimes called sweet anise, has a subtle licorice flavor that goes well with onion and red bell pepper. The feathery top can be used as a seasoning or as a garnish.
1 yellow onion, sliced
2 fennel bulbs, stalks and tops removed (save some top for garnish), washed, drained, and sliced
1 red bell pepper, seeded and cut into 11/2-inch squares
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/2 cup dry bread crumbs
1/2 cup crumbled gorgonzola cheese
PREHEAT oven to 375°F. Arrange onion slices in an 8-by-8-inch baking dish or gratin dish lightly coated with cooking spray or oil. Layer fennel and red pepper on top of onion slices. Pour stock into dish. Drizzle vegetables with oil and season with salt and pepper.
COVER and bake 30 minutes. Uncover and sprinkle with bread crumbs and cheese. Bake, uncovered, until fennel and peppers are tender and top is lightly browned, about 20 minutes longer. Garnish with fennel tops.
SERVES 4
wild mushroom gratin
You will especially enjoy this gratin if you serve it with roast beef or steak. The combination of mixed wild mushrooms imparts extra flavor, but button mushrooms can be used instead. The recipe can easily be doubled.
4 tablespoons butter or margarine
1 pound mixed wild mushrooms (chanterelle, oyster, or shiitake), cut into uniform slices
6 green onions, including some tender green tops, sliced
1/2 cup light sour cream
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup dry bread crumbs
Paprika for sprinkling on top
PREHEAT oven to 350°F. In a large skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and onions and sauté until tender, about 5 minutes. Stir in sour cream, flour, parsley, salt, and pepper.
PLACE mixture in 4 individual 4-by-6-inch gratin dishes lightly coated with cooking spray or oil. In a small skillet over medium heat, melt remaining butter and stir in crumbs. Top the 4 gratin dishes equally with buttered bread crumbs and paprika.
BAKE, uncovered, until bubbly, about 25 minutes.
SERVES 4
creamy spinach gratin
This recipe was sent to me from a friend in Phoenix who got it from a Las Vegas show girl. You can bet on this one!
2 packages (10 ounces each) frozen chopped spinach, thawed
4 tablespoons butter or margarine
1 package (8 ounces) cream cheese, cut into cubes
1/4 teaspoon salt
Freshly ground pepper to taste
Dash of ground nutmeg
1 cup dry bread crumbs
Freshly grated Parmesan cheese for sprinkling on top
PREHEAT oven to 350°F. In a medium saucepan over high heat, bring spinach and a small amount of water to a boil. Cook about 30 seconds. (Spinach must be hot to blend with other ingredients.) Drain well and with a spoon, press spinach against the side of a sieve with a spoon to remove excess water.
RETURN spinach to the pan. Add 1 tablespoon of the butter, the cream cheese, salt, pepper, and nutmeg, and mix well.
TRANSFER mixture to an 8-by-8-inch baking dish or gratin dish lightly coated with cooking spray or oil. In a small skillet over medium heat, melt remaining 3 tablespoons butter and stir in crumbs. Top spinach mixture with Parmesan cheese and crumbs.
BAKE, uncovered, until bubbly, about 20 minutes.
SERVES 6
parmesan cheese—mashed potato gratin
Potato gratin traditionally calls for sliced potatoes, but this version uses mashed potatoes with cheese and garlic. Serve with baked salmon.
3 pounds (5 or 6) baking potatoes, peeled and quartered
4 cloves garlic, halved
1/2 cup buttermilk or milk
2 tablespoons butter or margarine
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup chopped green onions, including some tender green tops
1/3 cup dry bread crumbs
Paprika for sprinkling on top
PREHEAT oven to 375°F. In a medium saucepan over high heat, add potatoes, garlic, and water to cover. Bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, about 20 minutes. Drain well. Add buttermilk, butter, 1/4 cup of the cheese, salt, and pepper. With a hand-held electric mixer, beat potatoes until smooth and fluffy. Fold in onions.
TRANSFER to an 8-by-8-inch baking dish or gratin dish lightly coated with cooking spray or oil. Sprinkle with bread crumbs, remaining cheese, and paprika.
BAKE until potatoes are heated through, 30 to 35 minutes.
SERVES 4
NOTE: For a crispier, golden top, place under broiler for 2 minutes.
swiss potatoes gratin
In this elegant dish, the potatoes are cooked ahead of time. Then they are combined with cheese and sour cream, topped with crumbs, and baked in the oven. Serve with roast beef for a company dinner.
21/2 pounds (about 4 large) russet potatoes, peeled and halved
1 cup densely packed grated Swiss cheese
1/2 cup sliced green onions, including some tender green tops
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1/4 cup toasted slivered almonds
1/2 teaspoon salt
1 tablespoon fresh dill, or 1 teaspoon dried dill weed
2 cups light sour cream
3 tablespoons butter or margarine, melted
1 cup dry bread crumbs
IN a large saucepan over high heat, add potatoes and water to nearly cover, and bring to a boil. Reduce heat to low, cover, and cook until tender, about 20 minutes. Drain, and when cool enough to handle, slice. (You should have about 7 to 8 cups.)
PREHEAT oven to 375°F. In a large bowl, combine cheese, onions, bell pepper, parsley, almonds, salt, dill, and sour cream. Add potatoes and mix well.
TRANSFER to a 21/2 quart casserole dish or gratin dish lightly coated with cooking spray or oil. In a small skillet over medium heat, melt butter and stir in crumbs. Sprinkle buttered crumbs evenly on top of potatoes.
BAKE, uncovered, until crispy on top and bubbly, about 40 minutes.
SERVES 4 TO 6
spinach and tomatoes gratin
Here is a no-fuss gratin that is perfect for a dinner party. It is made ahead, then baked and presented in the same dish. Serve with a seafood entrée.
2 large eggs, beaten
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup freshly grated Parmesan cheese plus extra for sprinkling on top
1/3 cup light sour cream
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons pine nuts
2 firm tomatoes, seeded, sliced, and drained
Freshly ground pepper to taste
PREHEAT oven to 375°F. In a large bowl, stir together eggs, spinach, 1/2 cup of the cheese, sour cream, seasonings, lemon juice, and pine nuts. Divide evenly among 4 individual 4-by-6inch gratin dishes lightly coated with cooking spray or oil. Place 2 tomato slices on top of each one. Season with pepper and sprinkle with Parmesan cheese.
BAKE until heated through, about 12 minutes.
SERVES 4
vegetables gratin
Here is a mixed vegetable side dish to serve for a ham or turkey holiday menu. Make ahead to avoid a last-minute rush on a busy day.
3 tablespoons butter or margarine
1 small green bell pepper, seeded and cut into 1-inch pieces
1/2 cup chopped yellow onion
1 clove garlic, minced
1/4 cup all-purpose flour
2/3 cup whole milk
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Freshly ground pepper to taste
1 can (141/2 ounces) whole tomatoes, chopped, juice from can included
11/2 cups grated cheddar cheese
1 package (10 ounces) frozen corn, thawed, and drained
11/2 cups frozen small whole onions, thawed and drained
PREHEAT oven to 350°F.
IN a large saucepan over medium heat, melt butter. Add bell pepper, yellow onion, and garlic and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Stir in milk and cook until thickened (mixture will be quite thick), about 2 minutes. Add seasonings, tomatoes, 3/4 cup of the cheese, corn, and onions and mix well. Stir until cheese is melted, about 1 minute.
TRANSFER to a 21/2-quart casserole dish or gratin dish lightly coated with cooking spray or oil. Top with remaining cheese.
BAKE, uncovered, until bubbly and flavors are blended, about 45 minutes.
SERVES 6
mixed squash with pecans gratin
This recipe is a variation of a southern classic that is often paired with ham or pork.
1 zucchini (about 8 ounces), unpeeled, cut into 1/2-inch slices
1 crookneck squash (about 8 ounces), unpeeled, cut into 1/2-inch slices
1 large egg
1 cup grated cheddar cheese
1/2 cup chopped green onions, including some tender green tops
1 teaspoon dried dill weed
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons butter
1 cup dry bread crumbs
1/4 cup chopped pecans
PREHEAT oven to 350°F. Add some water to a pan fitted with a steamer rack over medium heat. Place squashes on rack and steam over gently boiling water for 10 minutes.
TRANSFER to food processor. With pulses, coarsely chop squash. Add egg, cheese, onions, dill, salt, and pepper. Mix briefly. Turn into a 9-inch glass pie plate or gratin dish lightly coated with cooking spray or oil.
IN a small skillet over medium heat, melt butter. Add crumbs and nuts and stir until toasted, about 3 minutes. Sprinkle on top of squash mixture.
BAKE, uncovered, until puffed up and set, about 30 minutes.
SERVES 4
layered zucchini, mushroom, onion, and tomato gratin
In this gratin, fresh vegetable slices are briefly sautéed, then layered with cheese, topped with sourdough bread crumbs, and baked until crispy. A great side dish for an autumn dinner.
11/2 tablespoons vegetable oil
1 large yellow onion, sliced
2 cloves garlic, minced
2 zucchini, unpeeled, cut into 1/4-inch slices
4 ounces mushrooms, sliced
2 cups grated cheddar or Monterey Jack cheese or a combination of the two
1 large tomato, seeded, sliced, and drained
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
1/2 cup dry sourdough bread crumbs
PREHEAT oven to 350°F. In a large skillet over medium heat, warm oil. Add onion, garlic, zucchini, and mushrooms. Sauté until slightly tender, 6 to 7 minutes.
IN a 71/2-by-113/4-inch baking dish or gratin dish lightly coated with cooking spray or oil, layer half the vegetable mixture, half the cheese, and all the tomato slices. Sprinkle with salt, pepper, and basil. Add remaining vegetables in layers and top with cheese. Sprinkle with bread crumbs.
BAKE, uncovered, until vegetables are tender, about 40 minutes.
SERVES 4 TO 6
swiss cheese and sourdough bread gratin
In this simple but tasty side dish, bread strips dipped in a custard sauce and topped with cheese bake into a crispy, golden gratin.
2 large eggs
1/2 cup milk
1/2 cup half-and-half (see Note)
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon dry white wine
1/2 loaf (about 10 ounces) sourdough bread, cut into 1-inch slices and then into 1-by-3-inch strips
1 cup grated Swiss cheese
PREHEAT oven to 350°F. In a medium bowl, beat eggs, milk, half-and-half, thyme, pepper, salt, and wine. Dip bread strips into egg mixture and quickly arrange in an 8-by-8-inch baking dish or gratin dish lightly coated with cooking spray or oil. Pour leftover egg mixture on top. Sprinkle with cheese.
BAKE, uncovered, until center is set and the top is lightly browned, 40 to 45 minutes.
SERVES 4
NOTE: Half-and-half makes a richer dish, but milk may be substituted.
angel-hair pasta with creamy sauce
Angel-hair pasta (cappellini, in Italian) is a long, delicate strand that should be mixed with a lightly flavored sauce. This makes a simple but tasty side dish for steaks.
1 cup (8 ounces) ricotta or cottage cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup light sour cream at room temperature
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 clove garlic, minced
3 or 4 parsley sprigs
1/4 teaspoon salt
1/8 teaspoon white pepper
8 ounces angel-hair pasta, cooked and drained
Freshly grated Parmesan cheese for sprinkling on top
PREHEAT oven to 350°F. Place cheeses and sour cream in food processor and blend. Add stock, garlic, parsley, salt, and pepper and mix well.
IN a 71/2-by-113/4-inch baking dish or gratin dish lightly coated with cooking spray or oil, mix pasta with cheese sauce. Sprinkle Parmesan cheese on top.
BAKE, uncovered, until bubbly, 25 to 30 minutes.
SERVES 6
eggs grain
For an impressive brunch dish, serve this Eggs Gratin with various toppings. Add a fresh fruit plate and croissants to complete the brunch. This recipe is for one person, but you can make as many as you need.
2 large eggs
1/2 tablespoon water
Salt and freshly ground pepper to taste
TOPPINGS
Diced mushrooms
Diced green bell pepper
Diced green onion
Cooked and crumbled pancetta or bacon
Diced cooked ham
Grated Swiss cheese
Grated cheddar cheese
PREHEAT oven to 350°F. Carefully break eggs into a 4-by-6-inch individual gratin dish lightly coated with cooking spray or oil. Sprinkle water over eggs. Season with salt and pepper. Add toppings of your choice.
BAKE until whites are set and cheese is melted, 15 to 18 minutes. Serve immediately. Eggs will stay very hot.
SERVES 1