French Beef Au Gratin Food

POTATO AND GROUND BEEF GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
• Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
• Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
• Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Gather the ingredients.
• In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
• Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
• Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
• Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
• Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
• Cover with the cream from the pan.
• Sprinkle the Gruyere cheese over the potatoes (if using).
• Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
• Serve with your favorite main dish. Enjoy!

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

30 CLASSIC FRENCH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French dish in 30 minutes or less!

FRENCH BEEF AU GRATIN

Steps:

• In large, heavy bottomed pan, over medium heat, melt butter.
• Add onions; saute, stirring often, until caramelized, but not burned, 15 to 20 minutes.
• With slotted spoon, remove onions to medium bowl.
• Add beef to pan; brown well on all sides.
• Return onions and any juices to pan.
• In small bowl, mix flour, sugar, cumin, salt and pepper and add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan; simmer 10 minutes.
• Cook pasta according to package directions.
• Heat broiler; place 1/2 cup fettucine in each of 4 ovenproof bowls; divide beef mixture over pasta.
• In medium bowl, stir cheeses together; sprinkle evenly over beef.
• Broil until cheese is melted and lightly browned, about 5 minutes. Makes 4 servings.

FRENCH ONION SOUP WITH CROUTONS AU GRATIN

Steps:

• I a medium sauscepan, melt butter over medium-low heat; sauté mushrooms, onion and thyme, if using for 10-12 minutes or until lightly csaramelized.
• Stir in flour to absorb butter; slowly stir in cream, Increase heat to high, sitr in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (to make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows).
• Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Gruyère and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plates with chopped chives. Be sure to warn your guests the bowl is ultra hot.

FRENCH ONION PIZZA AU GRATIN

Steps:

• In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated., In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through., Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese., Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary.

SWISS CHARD AU GRATIN

Steps:

• Preheat your oven to 375⁰f (190⁰c). Coat a small baking dish well with non-stick spray or cooking oil.
• Prepare your Béchamel Sauce; in a small pot met your butter over medium heat. When the butter is hot and bubbling, add all of your flour and whisk immediately to combine over medium heat, to make a roux.
• Cook your roux - stirring constantly so it doesn't burn - until it starts to smell like cookies. Now add your cold milk, all at once, and whisk well to combine and remove any remove lumps. Reduce your temperature to medium-low and season to taste with salt, pepper and a dash of nutmeg. Whisk as it simmers to thicken. A perfect Béchamel will coat a spoon well, and if you run your finger through the sauce on the spoon and turn the spoon sideways, the sauce will not run. Once complete, remove from heat and set aside to cool.
• Add approximately two inches of water and a teaspoon of salt to the bottom of a large pot and place it over high heat to come to a boil while you chop your swiss chard. Chop stalks a leaves in about two inch pieces, separating the tougher stalks from the tender leaves. Once water is at a boil, complexly turn off the heat but leave the pot on the element. Now add just the chard stalks to the water and cover with a tight fitting lid. Allow to steam for around 2 - 3 minutes. Now quickly add your swiss card leaves and put the lid back on for another 2 minutes. Remove the lid and turn the chard so that all of the leaves are well wilted, then immediately drain in a colander. Run steamed chard under cold water to cool as quickly as possible.
• This is the critical step in the recipe; while still in the colander press to remove any excess liquid. Then move the wilted, cool chard to the prepared baking dish and press it again. Now hold your hand over the chard and drain of all liquid again. Pour your béchamel over the chard until it's just covered. If you prefer a looser sauce, drizzle in two table spoons of heavy cream (optional, see notes).
• Top with grated Comté cheese and bake at 375⁰f (190⁰c) for approximately 30 minutes, until the swiss chard is heated all the way through, and the sauce and the cheese are bubbling through the top. Serve immediately.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Preheat your oven to 350F (180C), with a rack in the middle.
• Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
• Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
• Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
• Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

BEEF ZUCCHINI AU GRATIN

Steps:

• Slice the zucchini andsprinkle with salt. Place all the zucchini slices in a colanderover the sink. Allow todehydrate while preparingthe restof thedish. *Do NOT skip this step or your dish will be very watery*
• Saute the chopped onion and garlic in olive oil in a large skillet. Add the ground beef and brown. Set aside.
• Warm the milk and butter in a medium saucepan until bubbly and thick.
• Remove from the heat and slowly stir in the shredded smoked gouda and the plain Greek yogurt until mixture is relatively smooth.
• Pat the zucchini dry and place on the bottom of a greased 8x8 baking dish.
• Add the beef and then slowly pour the sauce over the dish. Top with the shredded cheddar cheese. Bake at 400F for 35 minutes or until the cheese is brown and bubbly.

CLASSIC FRENCH BEEF BOURGUIGNON

Steps:

• Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
• Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
• Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
• Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
• Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
• Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
• While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
• Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

CHEESY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
• In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
• Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
• Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
• Remove the bay leaf from cheese sauce.
• Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
• Bake covered for 60 minutes.
• Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
• Remove and allow to sit for 15 minutes before slicing and serving.
• Optionally, top with additional salt and pepper, bacon, scallions or chives.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

FRENCH ONION SOUP - BEEF AU GRATIN RECIPE

Steps:

• Saute onions in melted butter; about 15-20 mins. Remove onions to bowl and brown beef. Return onions to pan. Mix flour, sugar, cumin, salt and pepper; add to pan and stir 1 min. Gradually add broth, stirring; 10 mins. Place 1/2 c noodles in each bowl; add beef mixture. Stir cheeses together and sprinkle over beef. Broil until cheese is melted and lightly browned. About 5 minutes.