Donna Hays Pumpkin Blue Cheese Sage Gratin Recipes

MUSHROOM AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 425 degrees.
• Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
• Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
• Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.

BLUE CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 450°F.
• You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
• Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
• Butter the smaller baking pan.
• In a large bowl, mix the eggs, cream and cheeses until well blended.
• Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
• Fold the sliced potatoes into the cheese mixture.
• Spread the mixture into the buttered pan and cover with aluminum foil.
• Place the pan with the potatoes in the larger pan and set it on the oven shelf.
• Carefully pour hot water into the outer pan so that the water is about an inch deep.
• Bake one hour.
• Remove the cover and bake until the top is golden brown, about 15 minutes.

PUMPKIN AU GRATIN

Steps:

• Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
• Put the garlic, almond puree, olive oil and salt in bowl.
• Pour the soy milk little by little while stirring.
• The mixture has to be smooth.
• Pour the mixture over the pumpkin.
• Sprinkle with ground bread crumbs.
• Put in the oven and bake for 2 hours.
• NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.