Tag Archives: veggie

Mushroom Bacon Potato Gratin

Serves 4-6

Ingredients

2 pounds Yukon gold potatoes, peeled and thinly sliced
1 pound thick-cut bacon, chopped
12 oz. mushrooms, sliced (white, porcini, cremini, etc.)
1 1/2 cups Gruyere cheese, grated
1 cup cheddar cheese, grated
1 1/4 cup heavy cream
1/4 cup milk
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste
fresh dill, chopped, garnish, optional

Directions

Preheat oven to 350F and lightly grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, cook bacon until crispy, then remove to a paper towel-lined plate to drain.

Reserving only 2 tablespoons, pour off bacon grease and return skillet to heat.

Add mushrooms and cook until they’ve released all moisture and liquid has evaporated. 8-10 minutes.

During the last 1-2 minutes, add minced garlic (stir frequently so garlic doesn’t burn), and season with salt and pepper.

Remove skillet from heat and return chopped bacon to pan.

In a medium saucepan over low heat, combine cream, milk and nutmeg together and bring to a simmer—don’t let it boil.

Once scalded (heated to just before the boiling point), remove from heat and pour 2 tablespoons into baking dish.

Take 1/2 of your potato slices and create an even, overlapping layer that covers the bottom of the dish.

Spread 1/2 of bacon mushroom mixture evenly on top of the potatoes and then sprinkle 1 1/4 cups mixed cheeses over the bottom layers.

Repeat with remaining potatoes, bacon and mushrooms, then pour hot cream evenly over everything, making sure to moisten all potatoes.

Sprinkle remaining cheese evenly over the top.

Cover baking dish with aluminum foil and bake for 50-60 minutes, or until potatoes are fork tender. Then uncover and bake for another 15-20, or until cheese is melted and golden.

Remove from oven, let rest 10 minutes and serve hot, garnished with fresh dill (optional).
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French Onion Potato Bake


Serves 4 – 6 as a side dish

Ingredients

10 fl oz heavy cream
25 g French onion soup mix
6 potatoes large
2 – 3 sprigs fresh parsley, chopped

Directions

Wash potatoes and leave skin on, slice into rounds and layer in a lightly greased baking dish.

Mix cream and soup mix together in a jug and pour over potatoes.

Cover with aluminium foil and bake at 355F for 40 minutes.

Remove foil and bake for a further 15 minutes.

Sprinkle fresh parsley over top before serving
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Nantucket Corn Pudding


Yield: 6-8 servings

Ingredients

8-10 ears fresh corn on the cob, or 5 cups canned corn, drained
2 large eggs
1 cup half and half
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
Few grinds fresh nutmeg
3/4 cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
3 tablespoons melted butter, divided
1/2 cup sharp cheddar cheese, shredded
Paprika

Instructions

Preheat oven to 350 degrees F.

Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)

Butter a 9″ round or square 9 X 2 1/2″ deep casserole dish.

In a large bowl beat eggs, cream, salt, pepper and nutmeg.

Add corn, 1/2 cup of the cracker crumbs and 2 tablespoons of the melted butter.

Pour the mixture into the prepared pan.

Sprinkle all of the cheese over the top.

Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.

Dust with a little paprika.

Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.

Serve immediately.
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Spinach Gratin


Yield: 8 servings

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Directions

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat.

Add the onions and saute until translucent, about 15 minutes.

Add the flour and nutmeg and cook, stirring, for 2 more minutes.

Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

Add 1/2 cup of the Parmesan cheese and mix well.

Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.

Bake for 20 minutes until hot and bubbly.

Serve hot.
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Roasted Acorn Squash Recipe with Walnuts and Cranberries


Makes 8 servings

Ingredients

2 medium acorn squash
1 tablespoon olive oil
Salt and fresh ground black pepper
3 tablespoons brown sugar, maple syrup or honey
3 tablespoons butter
1/4 cup roughly chopped walnuts, lightly toasted
1/4 cup dried cranberries

Instructions

Heat the oven to 400 degrees F.

Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.

Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour.

When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.
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Not Your Mama’s Green Bean Casserole


Yield: 4 to 6 servings

Ingredients

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For beans:

1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For sauce:

2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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Zucchini Deep Dish Pie


Yield: 8 servings

Ingredients

Crust

1 package (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard

Filling

4 cups thinly sliced zucchini (3-4 small)
1 cup coarsely chopped onion
2 tablespoons butter or margarine
1 garlic clove, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh parsley
2 eggs
2 cups (8 ounces) shredded mozzarella cheese

Directions

Preheat oven to 375F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker’s Roller, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.

For filling, slice zucchini using Ultimate Mandoline fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.

Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly.

Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.
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