More Gratins

Here are 2 more au gratin recipes. Both of these dishes will make it onto our Thanksgiving table.

Broccoli Gratin

You can really make any vegetable au gratin. All you really need to do is cut the vegetable into uniform pieces, parboil the vegetable, make a bechamel (a classic white sauce), top with cheese and bake for 30 minutes.



Mixing a little Guerye cheese into the bechamel sauce.
Finished, Yummy, Cheesy Goodness


Ingredients

3 large bunches of broccoli, chopped as uniformly as possible
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups 1% milk
2 cups grated Gruyere, halved
salt and pepper to taste

Preparation

Preheat oven to 350. Steam broccoli until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and for 2 minutes. It will look like a lump of nothing but keep stirring and don't let it get dark. Whisk in the milk and simmer until slightly thickened and smooth, about 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling about 35 minutes. Broil for a few minutes until it gets a nice brown crust. Let sit 10 minutes before serving. Makes 8 servings.

Asiago and Bacon Potato Gratin

This one is a family favorite. It is also from Cooking Light and constantly ranked as one of their best dishes as well.

Ingredients

• 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
• 1 teaspoon salt, divided
• Cooking spray
• 2 tablespoons minced shallots
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk, divided
• 3/4 cup (3 ounces) grated Asiago cheese
• 1/4 cup chopped fresh chives
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Yield: 6 servings

Calories: 250 (30% from fat)

Fat:

8.2g (sat 4.6g,mono 2.7g,poly 0.5g)

Protein:

12.3g

Carbohydrate:

31.9g

Fiber:

2.3g

Cholesterol:

23mg

Iron:

0.9mg

Sodium:

618mg

Calcium:

306mg

Cooking Light, APRIL 2004