Recipes tagged with « Baked Dishes »
Creamy Potato Gratin
Slow-baked layered potato dish with Swiss cheese and cream. Thin slices keep texture tender but intact. Cheese swapped for Gruyère for nuttier bite. Garlic-infused cream adds depth. No rinsing starch keeps sauce glossy and thick. Baked covered then uncovered to brown edges and top. Rest before cutting to firm layers. Classic French technique, practical with tweaks for better flavor and function. Can substitute potatoes or cheese, adjust bake time by visual signs. Serves 6 hearty portions, rich yet balanced.
Leek Ham Cheddar Strata
A layered savory bread bake starring sautéed leeks, ham, aged cheddar, and crusty bread. Custard made from eggs, cream, and milk soaks through. Baked gently, then finished hot to brown layers. Tangy white wine deglaze brightens the leeks. Classic strata reworked—subtle tweaks on cheese and aromatics to lift flavor. Easy to prep ahead. Great for brunch or dinner with a simple salad. Versatile—can swap ham for smoked chicken or bacon. Texture should be custardy but set, with a crisp top. Avoid soggy by drying bread first. Signs of doneness: custard puffed, knife emerges clean, edges browning crisp.
Eggplant Moussaka Remix
A lean lamb-based baked dish featuring scored and roasted eggplants, spiced with cinnamon and nutmeg, finished with a tangy yogurt-mint drizzle and toasted Parmesan butter crumbs. Adapted with less eggplant, swapped beef for bison, replaced tomato with roasted red pepper, trimmed cooking times, and added a lemon zest punch to the garnish. Balanced savory, earthy, and bright flavors with layered textures. Techniques focus on handling watery eggplants, browning meat properly, and ensuring crunchy topping. Practical for kitchens facing ingredient swaps or uneven ovens. Encourages tactile cues and timing adjustments geared for home cooks aiming for classic yet personalized moussaka.
Gratin Oyster Soup Twist
A warm oyster soup with a twist using leeks and shiitake mushrooms. Simmered in vegetable broth, thickened with buckwheat flour. Layered with toasted sourdough and sharp Gruyère cheese. Baked until bubbly and golden with a hint of smoked paprika for extra depth.