gratin – TasteFood

gluten-free, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Roasted Baby Beet Gratin

January 30, 2018July 16, 2018by Lynda Balslev2 Comments

This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Roasted Baby Beet Gratin

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins

2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.

gluten-free, Tians and Casseroles, Vegetables and Salads, Vegetarian

Baby Beet Gratin

February 18, 2016July 22, 2018by Lynda Balslev7 Comments

I can’t promise that any of your beet-averting family members will do a complete 180º turn on their opinion when it comes to these earthy roots. I will suggest that this casserole might be your best chance to convert them. Baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of orange and garlic-infused sour cream and a generous shower of nutty Gruyère cheese. All of the flavors meld together, and while the beets are present, they are not overwhelming in flavor. As the beets cook, they release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe with a variety of red, golden and chioggia beets. So long as you scrub them well, you don’t need to peel them (and their skin is a great source of nutrients). This recipe has you assemble the gratin in a casserole dish. You can also divide it between smaller ramekins or cast iron vessels, such as 2 (6-inch) cast iron skillets (pictured above).

Makes 1 (7 by 9-inch) gratin

16 ounces whole milk sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F (190°C). Butter a 7 by 9-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Serve immediately or slightly warm.

Vegetables and Salads, Vegetarian

Cauliflower Gratin

October 31, 2014by Lynda Balslev11 Comments

Just as we like to wrap ourselves in warming layers in the fall, we can do the same with our vegetables. Cloak your favorite hardy veggies in béchamel and cheese, and your simple summer staples will morph into a warm and comforting side dish. I found yellow cauliflower at the market the other day and mixed it with white cauliflower in this gratin. Don’t just experiment with color. Get creative with other veggies, such as broccoli florets, chunks of celeriac or diced rutabaga for variety and flavor. As long as there is a blanket of cheese and bechamel, this gratin is a winner.

Cauliflower Gratins
Serves 6 as a side dish

1 large head of cauliflower, broken into bite-size florets
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 ounces Gruyere (or sharp Cheddar) cheese, grated
1/4 cup finely grated Parmesan cheese
2 tablespoons panko breadcrumbs, lightly toasted

Preheat oven to 375 F. (190 C.) Butter 6 individual ramekins (or a gratin dish).
Steam the cauliflower until crisp tender. Transfer to a large bowl. Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook until light golden, about 2 minutes, stirring constantly. Add the milk in a steady stream, whisking constantly, the continue to cook, stirring, until the bechamel thickens. Remove from the heat and whisk in the mustard, salt, pepper, and nutmeg. Add the Gruyere cheese, whisking until smooth. Pour the bechamel over the cauliflower and stir to thoroughly coat. Spoon into the ramekins. Combine the Parmesan and panko in a small bowl. Sprinkle over the tops of the gratins. Bake until golden on top and bubbling, about 30 minutes.

cookbook, gluten-free, Tians and Casseroles, Vegetarian

The Cowgirls’ Guide to Cheese and Potato Gratin

September 21, 2014January 6, 2019by Lynda Balslev14 Comments

Posted by Lynda Balslev

I am not going to lie. I am a cheese fanatic. Those of you who know me already know this. I adore cheese, and relish serving it on pretty boards, tumbled into salads and cooked with gratins, pastas, eggs, you name it. I even call it dessert when given the choice. I think I know a little about cheese, gleaning knowledge from my international life, tasting, favoriting and cooking with locally produced cheese from the various countries I’ve called home and traveled to. People ask me about cheese, seek recommendations, and even pay me to create lavish baskets and wooden boards covered with blocks, rounds, wedges, and slabs of mild, creamy, floral, moldy cheese. And then I met this book: Cowgirl Creamery Cooks and realized that while I know about cheese, the gals at Cowgirl live it. And I envy them.

Sue Conley and Peggy Smith are the Cowgirls behind the Marin creamery, located in Point Reyes, California. They met in college, and have both worked as chefs in Berkeley restaurants before launching Tomales Bay foods, which promoted West Marin’s farms and dairies to Bay area chefs. From there it was a quick leap to producing their own cheese from locally produced milk from Strauss Family Creamery. Nearly 20 years later, the Cowgirls are known throughout the Bay area and beyond, garnering numerous awards, including the induction into the Guilde des Fromagers.

This book is a great read for cheese lovers and organic food aficionados. Not only is it Conley and Smith’s personal story, it’s a how-to on all things cheese – including tasting, buying, storing, and pairing with 75 recipes and photographs by Christopher Hirsheimer and Melissa Hamilton. It will entertain and enlighten, and most importantly, leave you very hungry. Here is a taster.

Red Hawk Potato Gratin

Red Hawk is a rich triple-crème washed-rind cheese with a strong aroma and mellow flavor. Camembert may be substituted. Serves 6 to 8.

Recipe reprinted with permission from Cowgirl Creamery Cooks

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, julienned
3 garlic cloves, minced
1 cup heavy cream
2 ounces Parmesan cheese, grated
2 pounds Yukon gold potatoes, peeled and thinly sliced
10 ounces Red Hawk cheese, cut into 16 wedges

1. Preheat the oven to 350°F. Heat a cast iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and sauté until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.

2. Transfer half of the onion-cream mixture to a glass 13 by 9-inch baking dish or casserole. Arrange half the potatoes in an overlapping layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes in an even layer, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.

3. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve warm.

Disclosure: I received a complimentary copy of Cowgirl Creamery Cooks. All opinions are my own.

side dish, Vegetables and Salads, Vegetarian

Kale Gratin

February 21, 2014November 6, 2020by Lynda Balslev13 Comments

Winter Greens Gratin

Gratins are a great way to eat your vegetables, especially in the winter. Who can resist bubbling pots of roasted vegetables and winter greens, crispy golden on the top and cheesy-creamy in the center? Hearty earthy greens, such as kale, spinach and chard, stand up exceedingly well to rich bechamel and melted cheese (what wouldn’t?) Serve in a large gratin dish for family style dining or spoon into individual ramekins for fancy serving. Either way, you can be sure that everyone will be eating their greens.

Kale Gratin
Feel free to add other greens or vegetables, such as chopped broccoli or cauliflower. Pecorino or Gruyere cheese may be substituted for the Parmigiano. Serves 4 to 6

1 tablespoon olive oil
1 large shallot, finely chopped, about 1/2 cup
1 to 2 bunches kale (Tuscan or curly), tough ribs removed, coarsely chopped (about 10 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1/2 cup finely grated Parmigiano cheese, divided
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Preheat the oven to 350°F. Heat the oil in a deep skillet or wide saucepan over medium heat. Add the shallot and saute 1 minute. Add the kale and saute until slightly wilted, about 2 minutes. Remove from heat. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, until light golden, about 2 minutes. Whisk in the milk and cream. Simmer, stirring, until thickened. Whisk in 1/4 cup cheese, the salt, pepper and nutmeg until the cheese melts and the sauce is smooth. Pour over the kale and stir to combine. Transfer to a buttered gratin dish or individual ramekins. Top with the remaining cheese. Transfer to oven and bake until the tops of the gratins are golden brown and bubbly, about 25 minutes. Serve warm.

Appetizers, Autumn, Fall, gluten-free, Tians and Casseroles, Vegetables and Salads, Vegetarian

Baby Beet Gratin with Orange and Thyme

November 10, 2013October 6, 2014by Lynda Balslev9 Comments

Beet Gratin with Orange and Thyme

It took a good long while for me to reconcile with the flavor of beets. I gazed at them from the sidelines, attracted to their vibrant hues, aware of their nutrient-rich flesh, yet wary of their earthy notes. As a cook, I wished to like beets, and as a parent, I wanted to serve them – so I willed myself to eat beets until I learned to love them.

At first, I took baby steps. I nibbled small bites. I doused them with citrus to offset their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteract their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nutty. And, eventually, I succeeded. Now, I am a beet convert. Yet while I no longer shudder at eating a completely naked beet, I continue to craft recipes that embrace the sweet beet while tempering their earthy nature.

This gratin recipe allows beets to shine amidst a minimal cast of characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are cloaked in sour cream infused with orange zest and thyme. Gruyère cheese ripples throughout, adding a complementary nuttiness. The beets release their juices while cooking, saturating the gratin with spectacular color and all the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook, parent and beet convert, I find that a very good thing.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe in individual ramekins with a variety of red, golden and chioggia beets. A gratin dish will also work for family style serving. Feel free to mix and match the beets to your taste. Eight large beets may be substituted for the baby beets, but be sure to peel the skin.

Makes 1 (8 by 8-inch) gratin or 8 (6-ounce) ramekins

2 cups sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
3 bunches baby beets, unpeeled, ends trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Fresh thyme leaves

Preheat the oven to 375°F (190°C). Butter 8 (6-ounce) ramekins or an 8 by 8-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
Thinly slice the beets with a mandolin or knife.
Arrange 1/3 of the beets, slightly overlapping in the baking dish or individual ramekins. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and pinch of fresh thyme. Repeat with two more layers.
Bake in the oven until the beets are tender and the gratin is bubbly and golden, about 45 minutes. Serve warm or at room temperature.

Autumn, Fall, gluten-free, holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Winter

Holiday Sides: Root Vegetable Gratin

October 28, 2013October 28, 2013by Lynda Balslev8 Comments

~ Root Vegetable Gratin with Sweet Potato, Red Potato and Rutabaga ~

My cheese and potato loving family loves a good gratin. I use a simple method of layering thinly sliced potatoes with a rich garlic infused sour cream and shredded Gruyere cheese. Simple and, yes, decadent. I switched up my go-to recipe recently when I wanted something more flavorful and nutrient-rich than white spuds. Thinly sliced rutabaga (also known as Swede) and sweet potato were included in the mix, and I switched out the white potatoes for red, which tend to hold their shape more while cooking. The result was a colorfully striated gratin, flecked with sage and thyme, adding their earthy fragrance to the sweet and nutty root vegetables. This is a wonderful side dish, and makes a rustic and festive addition to any holiday table.

Root Vegetable Gratin

Feel free to mix up the root vegetables to your taste. In all there should be about 3 pounds of vegetables.

Serves 8

16 ounces full fat sour cream
1 large garlic clove, minced
2 teaspoons minced fresh sage leaves
2 teaspoons fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 medium-large red potatoes, about 1 1/2 pounds
1 large sweet potato, peeled, about 3/4 pound
1 medium rutabaga, peeled, about 3/4 pound
6 ounces Gruyère cheese, finely grated
1/3 cup heavy cream, or to taste

Preheat oven to 375 F (190 C). Butter an 8 by 10-inch gratin dish.
Whisk the sour cream, garlic, sage, thyme, salt, pepper and nutmeg in a bowl and mix well.
Thinly slice the potatoes and rutabaga, preferably with a mandoline. Arrange half of the red potatoes, overlapping, in the bottom of the gratin dish (there will be about 2 layers). Spread 1/4 of the sour cream over the potatoes and sprinkle with 1/4 of the Gruyere. Cover with the sweet potatoes, overlapping in about 2 layers. Spread with 1/4 of the sour cream and 1/4 of the gruyere. Repeat with the rutabaga, more sour cream and gruyere. Finish with the remaining red potatoes, sour cream and gruyere. Drizzle some of the cream around the edges and in the corners of the gratin without overfilling.
Bake in oven until vegetables are tender and the top of the gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve hot.

holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs

November 12, 2012November 6, 2020by Lynda Balslev16 Comments

~ Spinach Gratin with Cheesy Breadcrumbs ~

You might also call this a “fill-in-the-blank gratin.” I had spinach in the fridge, but other sturdy greens such as kale or Swiss chard will work equally well in this recipe. The preparation is simple, consisting of sautéing the greens-of-your-choice, followed by a quick nap of cream. A crunchy topping of breadcrumbs and cheese finishes the gratins in the oven. And I dare say if there is someone in your family who is less inclined to favor these leafy superfoods, this gratin may be just the vehicle to get them munching.

Spinach Gratin

There is no thickener such as egg or flour in this recipe, so the results are akin to creamed spinach in a cup, with a cheesy breadcrumb topping. Because of this, I like to serve the gratin in individual ramekins. Makes enough for 4 individual gratins.

1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmigiano or Pecorino Romano cheese
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1/4 teaspoon red chili flakes
12 ounces fresh spinach leaves, coarsely chopped if large
1/2 cup heavy cream
1 teaspoon salt

Heat oven to 375 F. Mix breadcrumbs, cheese and 1/2 teaspoon black pepper together in a small bowl; set aside. Heat oil in a large pot or deep skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red chili flakes. Sauté 1 minute. Add spinach, cover pot and cook over medium-low heat until leaves soften, about 2 minutes. Stir in the cream and salt. Simmer, uncovered, 1 minute. Divide spinach between 4 (3/4-cup) ramekins. Sprinkle with breadcrumbs and cheese. Bake in oven until tops are golden and gratins are bubbly, 15 to 20 minutes. Serve warm.

If you like this, you might enjoy these seasonal gratin recipes:
Potato Gratins from TasteFood
Broccoli Blue Cheese Gratin from Leite’s Culinaria
Roasted Yellow Beet and Ricotta Tian from TasteFood
Artichoke Hearst au Gratin from Kalyn’s Kitchen
Cauliflower au Gratin from TasteFood

side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Wine

Kale Gratins

March 19, 2012September 17, 2012by Lynda Balslev16 Comments

~ Kale Gratins ~

It takes a village. I consider myself lucky to be connected to an abundant group of friends whom I’ve met over the past few years through my blog and various food communities. These talented cooks and writers have become colleagues and pals whom I also consider like-minded souls. In this era of the far reaching internet, some of these friendships remain virtual (yet they feel so real) while others have luckily manifested into get-togethers and family dinners.

Which brings me to this lovely little side dish. The inspiration came to me this week from a post by my friend Steve who writes the wonderful blog Oui Chef. I haven’t met Steve in person yet, but I feel like we go a long way back, sharing similar food and travel interests, and a passion to feed our families well while sharing in the pleasure of cooking. He posted this cozy recipe for Creamed Kale that had my attention the minute I read it. Blame it on the rain that day, or just the fact that I adore kale, but I wanted to eat it right then and there. Steve dedicated this recipe to another good friend of ours, Liz, who authors the blog Liz the Chef. A while back Liz posted a phenomenal recipe for Spinach Gratin on Food 52 (which is where these friendships began – thanks Food52!) Liz and I have had the good fortune to meet a number of times, sharing meals at our dining table and connecting at food blog events. Her spinach gratin has been on my mental to-do list since the moment I saw it. And when Steve’s recipe popped up, I had all of the inspiration I needed to make these little Kale Gratins – thanks to my village of food-loving friends.

Kale Gratin

I served these as an accompaniment to steaming bowls of Cioppino Stew this weekend. Makes 6 individual gratins or one large gratin.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped, about 1 cup
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup finely grated Parmigiano cheese, divided
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 bunches kale (I used a combination of curly and Tuscan), ribs removed, coarsely chopped – about 10 cups

Preheat oven to 350 F. Heat butter in a deep skillet or wide saucepan over medium heat. Add onion and saute until translucent, 2 minutes. Add flour and cook, stirring, until bubbling and golden, about 2 minutes. Whisk in milk and cream. Simmer, stirring, until thickened. Whisk in 1/4 cup cheese, salt, pepper and nutmeg. Remove pan from heat and add kale. Stir to completely coat the kale leaves; they will begin to wilt. When the kale is thoroughly coated and slightly wilted, divide between gratin dishes. Sprinkle with remaining cheese. Transfer to oven and bake until the tops of the gratins are golden brown and bubbly, about 25 minutes. Serve warm.

If you like this you might enjoy these TasteFood recipes:
Roasted Yellow Beet and Ricotta Tian
Potato Gratins
Root Vegetable Gratin

Christmas, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Potato Gratins

January 12, 2012November 12, 2019by Lynda Balslev22 Comments

Yes, that’s potato gratins in the plural – not singular. I made these last weekend. Not only are they very cute in their individual ramekins, they are also elegantly and cleverly portioned. This ensures that you will be less likely to find yourself gobbling up half a baking dish of gratinéed potatoes or wrestling your child for the last crunchy cheesy corner stuck to the rim. Just saying. It happens.

Potato Gratins

A mandoline works best for thinly slicing the potatoes. Keep the skins on for extra nutrients and texture to balance out all of the cheesy goodness. Makes 8.

Unsalted butter
2 cups full-fat sour cream
2 garlic cloves, minced
Salt
Freshly ground black pepper
1 1/2 pounds small white, Yellow Finn or Yukon Gold potatoes, washed, very thinly sliced – no more than 1/8 inch thick
8 ounces grated Gruyère cheese

Preheat oven to 350 F. Butter 8 3/4-cup ramekins. Whisk sour cream, garlic, 1 teaspoon salt and 1 teaspoon freshly ground black pepper together in a bowl. Arrange 2 layers of potatoes overlapping in ramekins. Top with a heaping teaspoon of sour cream, spreading to cover the potatoes. Sprinkle with cheese. Repeat layering process, occasionally sprinkling with additional salt and pepper, until ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and grated cheeese. Arrange ramekins on a baking tray. Bake until potatoes are tender and top is brown and bubbling, about 1 hour. (If top browns before potatoes are fully cooked, lightly cover with foil to prevent burning.) Serve hot.