TRADITIONAL FRENCH BROCCOLI GRATIN RECIPE
Steps:
- Gather the ingredients.
- Preheat oven to 375 F and butter a large gratin dish.
- Sauté onion in olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle flour over onions and continue sautéing mixture for 30 seconds. Add salt, pepper, sage, and milk to pan and stir constantly for 3 to 5 minutes until sauce thickens.
- Stir broccoli and cheese into sauce, bring mixture to just a simmer, and turn out into buttered gratin dish.
- Stir together melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle over gratin. Bake broccoli gratin for 15 to 20 minutes, until hot and bubbly, and bread crumbs have turned golden brown.
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 6 g, Protein 17 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 7 g, Fat 23 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
LEEKS AU GRATIN
Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
- In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
- In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
- Bake uncovered about 25 minutes or until golden brown.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
LEEK GRATIN
This cheesy leek side dish goes well with our Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
- In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
- Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.
Nutrition Facts : Calories 251 g, Fat 21 g, Fiber 1 g, Protein 4 g
LEEKS AU GRATIN
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. -Chuck Mallory, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 224 calories, Fat 19g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
LEEK & BROCCOLI GRATIN
I should make this more often. I like it,and it uses yogurt which I make myself, often having a surplus. It comes from Healthy Living. I often use commercial breadcrumbs, for speed. If, like me, you find washing leeks a chore, slice them down the length of the leek through to the centre, then slice them again into rings. Shove them into a sink full of water and swish. The rings seperate into strips, making sure all the soil is easily removed.
Provided by Sherrie-pie
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/350F/Gas Mark 4.
- Cook the leeks anc broccoli seperately in a little boiling water for about 5 minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
- Melt 40 g of the margarine in a frying pan over a moderte heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
- Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.
Nutrition Facts : Calories 287.6, Fat 16.1, SaturatedFat 5.2, Cholesterol 17.6, Sodium 300.9, Carbohydrate 27.4, Fiber 2, Sugar 9.7, Protein 12.2
MUSHROOM, LEEK, AND ZUCCHINI GRATIN
With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.
Provided by VRADENBURGS
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
- Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
- Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
- Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
- Bake in the preheated oven until gratin is dark brown all over, about 1 hour.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g
LEEKS AU GRATIN
Make and share this Leeks Au Gratin recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Quarter eggs lengthwise.
- Arrange in a single layer in broiler-safe 2 qt round dish.
- Set aside.
- Remove green portion from leeks, and halve lengthwise.
- Wash thoroughly, and pat dry.
- Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
- Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
- Cook leeks until tender, stirring occasionally.
- Spoon leeks over eggs in dish.
- Melt remaining 2 tbs butter in a skillet.
- Whisk in flour.
- Add milk, cook until thickened and bubbly.
- Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
- Season to taste with salt and pepper.
- Pour the sauce over the leeks and eggs in dish.
- Sprinkle with remaining white cheddar cheese.
- Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.
Nutrition Facts : Calories 305, Fat 19.6, SaturatedFat 10.5, Cholesterol 252.7, Sodium 267.1, Carbohydrate 20.2, Fiber 2.1, Sugar 5, Protein 13
CAULIFLOWER AND LEEK GRATIN
This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
- Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
- Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
- Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.
BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
- Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
- Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
- Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
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