Four Cheese Gratin

FOUR-CHEESE GRATIN



FOUR-CHEESE GRATIN image

Recipe From epicurious.com

Categories     Potato

Number Of Ingredients: 9

1 garlic clove, halved
4 oz fresh goat cheese
2 oz mild blue cheese
1 1/2 lbs russet potatoes peeled and thin sliced
coarse salt and fresh ground white pepper
4 oz swiss or fontina cheese, shredded
fresh grated nutmeg
2 cups half/half or light cream cheese
1/2 cups fresh grated parmesan

Steps:

  • Combine the goat cheese and blue cheese in a small bowl and mash with a fork until well crumbled. Arrange 1/3 of potatoes in the gratin dish. Season with salt and pepper. scatter half of the swiss cheese over the top then dot with half of the gat blue cheese mix. Cover with another 1/3 of the potaoes and season with salt and pepper. scatter the remaining swiss and goat blue cheese mix over the potatoes. Stir nutmeg into half/half pour over potatoes. heat till cream begins to simmer. sprinkle parm over top and slide into oven. bake for 1 hour, let rest for 10 min.


FOUR-CHEESE CAULIFLOWER GRATIN



Four-cheese cauliflower gratin image

Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury

Recipe From bbcgoodfood.com

Provided by Tom Kerridge

Categories     Side dish

Time 2h10m

Yield Serves 8-10

Number Of Ingredients: 11

2 cauliflowers
125g ball mozzarella , torn into pieces
200g gruyère or cheddar, grated
30g crispy onions
25g butter
25g plain flour
300ml whole milk
30g English mustard
100g cream cheese
1 tsp truffle oil (optional)
100g parmesan or vegetarian alternative, finely grated
Calories279 calories
Fat19 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate10 grams carbohydrates
Sugar6 grams sugar
Fiber2 grams fiber
Protein16 grams protein
Sodium1 milligram of sodium

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.


ZUCCHINI GRATIN CASSEROLE



Zucchini Gratin Casserole image

Delicious layers of cheese, onion and zucchini with a buttery bread crumb topping your family will love!

Recipe From allrecipes.com

Provided by Heidi O

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h10m

Yield 6

Number Of Ingredients: 12

6 tablespoons butter
1 onion, chopped
2 pounds zucchini, cut into 1/4-inch slices
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley
2 tablespoons all-purpose flour
1 cup hot milk
1 tablespoon chicken bouillon granules
1 cup shredded extra-sharp Cheddar cheese
4 slices bread, crumbled
½ cup melted butter
Calories422.7 calories
Carbohydrate19.8 g
Cholesterol94.4 mg
Fat34.9 g
Fiber2.5 g
Protein10.1 g
SaturatedFat21.7 g
Sodium1281.5 mg
Sugar6.3 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.
  • Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet; cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.
  • Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.
  • Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.


DORIE'S FOUR-CHEESE POTATOES AU GRATIN



Dorie's Four-Cheese Potatoes au Gratin image

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.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients: 8

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
Calories220
Fat11 g
SaturatedFat7 g
TransFat0 g
Cholesterol35 mg
Sodium270 mg
Carbohydrate23 g
Fiber2 g
Sugar4 g
Protein8 g

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.


SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients: 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional
Calories 224 calories
Fat10g fat (7g saturated fat)
Cholesterol35mg cholesterol
Sodium605mg sodium
Carbohydrate26g carbohydrate (4g sugars
Fiber2g fiber)
Protein7g protein.

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.




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