Southern Vegetable Gratin Food

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.

ROOT VEGETABLE GRATIN

Steps:

• 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
• 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
• 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.

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.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

VEGETABLE GRATIN

Steps:

• In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
• Preheat the oven to 450 degrees F.
• Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
• In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
• In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
• In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
• Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

SOUTHERN VEGETABLE GRATIN

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes. Drain well; place in large bowl. Add 2 tablespoons butter and sage and mix to coat. Mix in ham and 3/4 cup cheese. Season to taste with salt and pepper. Transfer vegetable mixture to prepared dish.
• Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add breadcrumbs and sauté until golden, about 4 minutes. Remove from heat. Mix in remaining 3/4 cup cheese. Sprinkle breadcrumb mixture over vegetables. Cover with foil.
• Bake vegetable gratin until heated through, about 30 minutes. Uncover and bake until topping browns, about 10 minutes longer.

AUTUMN VEGETABLE GRATIN

Steps:

• Prehead oven to 450 degrees.
• In a large skillet arange potatoes and vegetables in overlapping layers,.
• Pour broth over vegetables, season with salt & fresh ground pepper, bring to boiling over medium heat, reduce heat and simmer covered about 15 minute.
• In a small bowl, stir together half and half & cornstarch, pour over vegetables, simmer until thickened; sprinkle with cheese.
• Place skillet in oven, bake about 5 minute or until cheese is bubbly. Let cool before serving.

ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400°F
• Brush 13x9x2 inch glass baking dish with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes.
• Arrange 1/4 of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over all.
• Arrange celery root evenly over cheese, arrange 1/4 of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes(1/4 cup) evenly over carrots. Sprinkle with salt and pepper.
• Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top.
• Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve.

CHEDDARY VEGETABLE GRATIN

Steps:

• Heat oven to 375.
• Spray shallow 1-1/2 quart casserole or gratin dish with nonstick cooking spray. In large bowl, combine soup, cheese and sour cream; mix well. Stir in bell pepper and thawed vegetables. Spoon into sprayed casserole.
• In small bowl, combine crushed crackers and butter; mix well. Sprinkle over vegetable mixture.
• Bake 30 to 35 minutes or until mixture is bubbly and vegetables are crisp-tender.

GARDEN VEGETABLE GRATIN

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
• Melt the butter in a large skillet over medium heat.
• Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
• Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
• Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
• Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
• Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.