Recipes tagged with « Gratin »
Leek Squash Rigatoni Gratin
A hearty baked pasta dish starring autumn squash cubes roasted to caramelized softness paired with gently sweated leeks and spinach. Rigatoni tossed in a creamy, flavorful béchamel enriched with chicken broth and melty cheddar and Parmigiano. Textures range from tender pasta to crisped golden topping while aromatics build a rich base. Substitutions offered for dairy and vegetable swaps. Focused on timing tactile doneness and aroma hints for reliable results every time.
Potato Gratin with Onion Melt
A reinterpretation of a potato gratin featuring caramelized onions simmered in sherry instead of white wine and garlic oil replacing butter in the mash. Uses smoked gouda instead of washed rind cheese. Potatoes mashed with sour cream and olive oil for extra tang. Onion base cooked longer for deep color. Baked slightly longer with a final broil for golden cheese crust. Ciboulettes swapped with fresh thyme leaves for herbaceous notes.
Herbed Potato Bacon Gratin
Layers of thin potato slices mingled with crispy bacon and fresh herbs. Creamy, cheesy, baked until golden. Substituting rosemary with thyme. Replaced cream with coconut milk to add subtle sweetness. Added a sprinkle of smoked paprika for depth. Cook times adjusted slightly. Prep includes chilling bacon before slicing for crispier bites. The potato type changed to Yukon gold for better texture. Dish serves 8 to 10 comfortably. Low allergy risk, gluten and egg free. Rich, herbaceous, smoky. Ideal for gatherings or weeknight dinners.