Grönsaksgratin Vegetables Au Gratin Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

BAKED VEGETABLES AU GRATIN

Steps:

• Beat together well milk and eggs.
• Mix together Parmesan cheese and bread crumbs.
• Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat.
• Heat oven to 375º. Butter a large deep casserole dish.
• Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable.
• Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper.
• lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper.
• Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
• Cover with foil and bake for 30 minutes.
• Uncover and bake for 15 minutes.
• Sprinkle with remaining one-third of the cheese, bread crumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.

VEGETABLES AU GRATIN

Steps:

• Preheat oven to 180°C and grease an oven proof dish.
• Bring the cream to the boil, add the stock cube and stir to dissolve.
• Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
• Layer all the vegetables in the dish and pour in the sauce.
• Sprinkle the remaining grated cheese on top.
• Bake in mid oven for 30 - 45 minutes.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

VEGETABLES AU GRATIN

Steps:

• Preheat broiler to high.
• Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
• Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
• Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
• Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
• Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.