Cornaugratin Recipes

TOMATO & CORN AU GRATIN

Steps:

• In a small bowl, mix crushed crackers and butter until blended; press half of the mixture onto the bottom of a greased 13x9-in. baking dish. Stir Parmesan cheese into remaining cracker mixture; set aside., In a large bowl, mix the tomatoes, corn, 1 cup cheddar cheese, green pepper, green onions, bacon, sugar, garlic salt and pepper; carefully spoon over crust. Sprinkle with remaining cheddar cheese; drizzle with cream. Top with reserved cracker mixture., Bake, uncovered, at 350° for 30 minutes, then broil on high for 5 minutes until top is bubbly and golden brown.

MACARONI AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Transfer to prepared casserole dish and lay cheese slices over macaroni. Sprinkle with paprika.
• Melt butter in a small saucepan over medium heat. Add milk and flour, stirring until it thickens. Stir in salt and pepper and pour over macaroni and cheese.
• Bake in preheated oven for 30 minutes.

ROASTED VEGETABLE AU GRATIN RECIPE

Steps:

• To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.
• Sprinkle salt to taste. Saute and power cook the vegetables on high heat for a minute or two. The moment you see the vegetables softening a little, turn off the heat and keep aside.
• Next we will make the cheese sauce; melt butter over low heat in a heavy-bottomed saucepan and add flour. Turn the heat down and keep stirring so as to avoid any lumps.
• When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps. Once you get a smooth mixture turn off the heat and keep aside.
• For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables. Mix well and spread the mixture evenly in the baking dish.
• Finally spread the grated cheese evenly on the top. Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.
• Bake until the cheese melts and is lightly golden brown in colour.
• Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.
• Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.

SUMMIT HOUSE CLASSIC CREAMED CORN AU GRATIN

Steps:

• Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
• Simmer 5 minutes.
• Make a roux from butter and flour, add to corn, mix well and remove from heat.
• Transfer corn mixture to casserole.
• Sprinkle with Parmesan cheese and brown under broiler.

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees and grease an 8x8 baking dish.
• Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes.
• Whisk in the flour and nutmeg and cook for 2 minutes.
• Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened.
• Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine.
• Add in the salt, pepper, parmesan and gruyere cheese and whisk well.
• Pour the mixture into a baking dish and bake for 20 minutes until the top is browned and slightly crispy.

SWEET CORN AND POTATO GRATIN

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.

CORN AND TOMATO GRATIN

Steps:

• Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
• While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
• Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
• Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
• Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
• Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

LEEKS AND CORN AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
• Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
• Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
• Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
• Remove from the oven and serve hot.