Mushroom And Blue Cheese Gratin Recipes

TURNIP AND BLUE CHEESE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
• Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
• Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
• Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN

Steps:

• 1. Preheat oven to 350. Grease a 3 quart rectangular baking dish; set aside. In large pan, cook potatoes in boiling lightly salted water for 5 minutes. Drain and set aside.
• 2. For sauce, in large pan, cook mushrooms, onions, and garlic in hot oil over medium heat til tender. Stir in flour, salt and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. Stir in sage. Remove from heat.
• 3. Layer half the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with ½ cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining sauce.
• 4. Bake for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 minutes more or til potatoes are tender and top is golden. Let stand for 10 minutes before serving. Makes 8 side dishes
• 5. Variations: Parmesan Potatoes Au Gratin: Prepare as directed, except omit mushrooms and sage and substitute shredded Parmesan cheese for blue cheese. Apple Smoked Cheddar Gratin: Prepare as directed, except omit mushrooms. Cut 2 large cored Granny Smith apples into thin wedges. Reduce amount of sage in sauce to 2 teaspoons. Put half the apples over each layer of potatoes. Substitute smoked cheddar or Gouda for blue cheese. To make ahead: Assemble gratin as directed but do not preheat oven. Cover with plastic wrap and chill for up to 24 hours. Bake in a 350 oven for 50 minutes. Uncover and top with remaining cheese. Bake for 40 to 50 minutes more or til potatoes are tender.

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN

Steps:

• Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
• Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
• Set oven to 375 degrees (oven rack to second-lowest position).
• Butter a 3-4 quart casserole dish.
• In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
• Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
• Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
• The sprinkle ONE-THIRD of both cheeses over the mushrooms.
• Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
• Make one more layer with the remaining potatoes.
• Top with remaining cheeses.
• Pour any leftover whipping cream evenly over the top and cover tightly with foil.
• Make for 45 minutes.
• Increase the oven temperature to 400 degrees.
• Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
• Let stand for 15 minutes before serving (the mixture will thicken upon standing).

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.

MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN

Steps:

• 1 Preheat oven 350 degrees Grease a 3 qt rectangular baking dish set aside In a large saucepan cook potatoes in boiling lightly salted water for 5 mins, drain and set aside 2. For sauce, in a large saucepan cook mushrooms, onion and garlic in hot oil over med heat until tender. Stir in flour, salt and pepper Add milk all at once. Cook and stir until thickened and bubbly Stir in sage Remove from heat. 3. Layer half of the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with 1/2 cup cheese repeat with remaining potatoes and sauce. Cover dish with foil Cover and chill remaining cheese 4. Bake for 35 mins Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 mins more or until potatoes are tender and top is golden. Let stand for 10 mins before serving Makes 8 side dishes