Grönsaksgratin Vegetables Au Gratin Recipes

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BAKED VEGETABLES AU GRATIN



Baked Vegetables Au Gratin image

CALM DOWN! With all those ingredients it looks complicated but it's really simple. After a quick read through the steps you'll see what i mean. This is such a great dish and I've been making it for years. Use your favorite vegetables or use the ones suggested here.

Provided by Drunk Chef

Categories     < 4 Hours

Time 1h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

2 cups milk
3 eggs
1/4 cup parmesan cheese
3 cups breadcrumbs
2 1/2 cups grated cheddar cheese
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 cup sliced mushrooms
1 large carrot
1 zucchini
1 small head broccoli
1 small head cauliflower
3 medium potatoes
2 tablespoons butter
salt and pepper

Steps:

  • Beat together well milk and eggs.
  • Mix together Parmesan cheese and bread crumbs.
  • Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat.
  • Heat oven to 375º. Butter a large deep casserole dish.
  • Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable.
  • Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper.
  • lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper.
  • Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake for 15 minutes.
  • Sprinkle with remaining one-third of the cheese, bread crumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.

Nutrition Facts : Calories 546.4, Fat 25.3, SaturatedFat 13.5, Cholesterol 139.1, Sodium 699.7, Carbohydrate 56.8, Fiber 7.2, Sugar 7.2, Protein 25

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

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.

VEGETABLES AU GRATIN



Vegetables Au Gratin image

Make and share this Vegetables Au Gratin recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 large potatoes, sliced
1 small courgette, sliced
1/2 aubergine, sliced
4 tomatoes, sliced
300 ml single cream
1 vegetable stock cube
salt and pepper
4 tablespoons chives, finely chopped
200 g jarlsberg cheese, grated

Steps:

  • Preheat oven to 180°C and grease an oven proof dish.
  • Bring the cream to the boil, add the stock cube and stir to dissolve.
  • Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
  • Layer all the vegetables in the dish and pour in the sauce.
  • Sprinkle the remaining grated cheese on top.
  • Bake in mid oven for 30 - 45 minutes.

Nutrition Facts : Calories 514, Fat 28.4, SaturatedFat 17.7, Cholesterol 93.5, Sodium 146.2, Carbohydrate 46.8, Fiber 7.9, Sugar 7.3, Protein 21.2

GARDEN VEGETABLE GRATIN



Garden Vegetable Gratin image

A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 13

3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream

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.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

GRöNSAKSGRATIN (VEGETABLES AU GRATIN)



Grönsaksgratin (Vegetables Au Gratin) image

From a Swedish cookbook of mine. Serve as a luncheon dish or as a salad with meat for dinner. Makes 4 servings.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup vegetable stock
1 egg yolk
3/4 cup grated cheddar cheese
1/2 teaspoon salt
1 dash pepper
4 large firm tomatoes
1 head cauliflower, cooked whole
1 1/2 cups cooked peas

Steps:

  • Melt butter in saucepan; blend in flour.
  • Gradually stir in milk and vegetable stock. Stir and cook until smooth and thickened. Remove from heat.
  • Beat egg yolk, stir into sauce and bring to a boil, stirring constantly. Remove pan from heat and season with half the cheese, salt and pepper.
  • Cut off top slice from tomatoes.
  • Drain vegetables, arrange cauliflower in center, peas and tomatoes in groups around in a shallow buttered 2-quart baking dish.
  • Sprinkle tomatoes with salt and pepper.
  • Pour sauce over all vegetables and sprinkle with remaining cheese.
  • Bake at 450 degrees until brown, about 15 minutes; or broil until heated and golden brown. Serve immediately.

Nutrition Facts : Calories 347.3, Fat 19.9, SaturatedFat 11.9, Cholesterol 95.2, Sodium 585.1, Carbohydrate 30, Fiber 8.5, Sugar 11.3, Protein 16

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