FOUR-CHEESE SCALLOPED POTATOES
These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
MEXICAN FOUR CHEESE POTATOES AU GRATIN
Steps:
- Stir the queso, broth and cream in a medium bowl.
- Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
- Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
FOUR CHEESE SAUCE
This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.
Provided by Dominic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Yield 16
Number Of Ingredients 6
Steps:
- In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
- Serve immediately, sauce will thicken upon standing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g
FOUR-ONION GRATIN
Provided by Lynn Hagee
Categories Dairy Onion Side Bake Casserole/Gratin Fall Bon Appétit St. Louis Missouri
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
- Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.
DORIE'S FOUR-CHEESE POTATOES AU GRATIN
These potatoes au gratin, baked with Monterey Jack, Colby, cheddar cheeses with a touch of PHILLY and topped with Parmesan will please all cheese lovers.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
FOUR-CHEESE GRILLED CHEESE SANDWICH
The best grilled cheese! This was created for National Grilled Cheese Sandwich Day (April 12th). Using garlic butter, hot/mild giardiniera, spinach, tomatoes, and 4 different kinds of Italian cheeses, you'll take a second look at the next grilled cheese sandwich you decide to make!
Provided by noaddedsaltguy
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
- Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
- Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.
Nutrition Facts : Calories 673.4 calories, Carbohydrate 20.8 g, Cholesterol 126.2 mg, Fat 51.8 g, Fiber 2.6 g, Protein 32.5 g, SaturatedFat 27.1 g, Sodium 1346.2 mg, Sugar 3.3 g
SOUR CREAM AU GRATIN POTATOES
Hi everyone! I have lived in the States for over 30 years, but my American husband and I moved to Norway almost 7 years ago. (I was born in Norway) Converting recipes is sometimes a challenge, but the "try-and-fail" method seems to work, and is sometimes very funny----I have a few recipes that have been favorites through the years and this Au Gratin potato recipe is one of them. I don't know where or when I got it, but my 3 kids, who are now 34, 32 and 27 and all living in America, loved this when they were growing up, and still do! Try it! P.S. So happy to find this site! It is fantastic, and much fun! I've also submitted another recipe--one of my favorites , called TUNA-BROCCOLI BAKE, delicious and practically FAT-FREE! Check it out! I like this potato recipe as it is delicious and very, very simple to make.
Provided by silly sally
Categories Potato
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes with skins on, till tender.
- Cool.
- Peel potatoes when cold; then cut into small cubes, or grate.
- Place the potatoes into a 9x13-inch pan.
- Combine all other ingredients, and pour over potatoes.
- Cover and bake at 325° for 30-45 minutes.
- EASY AND DELICIOUS!
Nutrition Facts : Calories 1021.7, Fat 48.5, SaturatedFat 28.9, Cholesterol 118.9, Sodium 917, Carbohydrate 122.6, Fiber 14.2, Sugar 5.9, Protein 28.2
BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN
A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
- Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
- Dot the butter all over the cheese and nut topping.
- Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
- Serves 2 as a main course and 4 as a vegetable accompaniment.
- Serve piping hot with crusty bread and salad, if serving as a main course.
Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2
More about "four cheese gratin recipes"
CHEESY GRATIN RECIPE: HOW TO MAKE CHEESY GRATIN RECIPE
From recipes.timesofindia.com
Cuisine ContinentalTotal Time 45 minsCategory AppetizersCalories 372 per serving
- To prepare this easy recipe, heat a non-stick pan on low flame and heat 5 tablespoons of butter in it. Once the butter melts, add minced onion along with grated garlic in the pan and saute till the raw aroma of garlic goes away.
- Now, add whole wheat flour in the pan along with dried parsley, and fry for about a minute or two till the flour turns to golden brown in colour. Afterwards, add hot milk in the pan and mix well. (Note: Add milk in batches so that the lumps do not form.)
- Stir continuously until the mixture is smooth and thick, and make sure no lumps are remaining. When done, switch off the burner and remove the pan from the burner and give it a stir once again.
- Now, add the mustard paste along with ½ cup of cheese and peas in the pan. Mix well. Meanwhile, pre-heat the oven at 180 degree Celsius. Then, take a baking dish and grease it with the remaining butter. Pour the mixture into the baking side and top up with the remaining grated cheese. Now, take another baking dish and add butter along with bread crumbs it. Mix well and microwave for a minute.
THE 13 BEST GRATIN RECIPES
From thespruceeats.com
- Cauliflower Gratin. Mix up your Sunday supper with this easy cauliflower gratin. Using vegetables instead of potatoes lightens up the casserole and makes it a delightful, low-carb option for your family.
- Green Vegetable Gratin. Get your kids to eat their vegetables with this cheesy, creamy green gratin. You can use almost any chopped veggies you want, but it tastes especially great with broccoli, spinach, and zucchini.
- German Potato Gratin. This German potato gratin is very simple, so don't skimp on the ingredients. Use Russet or Yukon Gold potatoes and a high-quality cheese such as Emmentaler or gruyere.
- Leek and Fontina Gratin. When baked, leeks will melt in your mouth, and this recipe pairs them with sharp fontina cheese for an elegant side dish. The gratin is easy but impressive, perfect for a dinner party or special occasion.
- Brussels Sprouts Gratin. Buttery bread crumbs and fontina cheese bring out the natural sweetness in baked Brussels sprouts. If your family isn't a fan of the little cabbages, make this gratin in individual ramekins and freeze.
- Vegan Potato Gratin. Yes, vegans can enjoy gratin potatoes, too! Nutritional yeast makes a rich, creamy sauce so you won't even miss the cheese. You can add vegan cheese if you prefer, but try the recipe without first—you'll be amazed by how great it tastes.
- Classic Spinach Gratin. If you've ever been to a classic steakhouse, you know creamed spinach is the perfect comfort-food side dish. Baking spinach in a gratin brings your table the same velvety texture with a crunchy breadcrumb topping.
- Haddock Gratin. Topping mild haddock with a mushroom cream sauce gives it a rich, decadent flavor. Breadcrumbs add a little crunch, and a sprinkle of cheese takes it all to the next level.
- Ham and Potatoes Gratin. Do you have leftover ham from a holiday dinner? Use it up in this simple and filling ham and potato gratin. Sharp cheddar cheese tastes great in this dish, but you can use another type if you prefer.
- Savory Sweet Potato Gratin. If you're sick of topping sweet potatoes with marshmallows or roasting them with pecans, try this gratin instead. Savory parmesan cheese contrasts with the sweet potatoes beautifully, and it makes a great side for a holiday meal or a simple weekday meal.
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