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Au gratin potatoes. We love a smart and simple recipe upgrade. Small tweaks to classic dishes (using mayo instead of butter for grilled cheese, baking your salmon with miso, mixing butter into ...
gruyere cheese, shredded. 6 oz. swiss cheese, shredded. 5. large russet potatoes, peeled, halved and sliced 1/4 inch thick. 1/4 c. grated parmesan cheese. Chopped fresh chives, for topping. Directions
A macaroni, cheese and meat gratin Avocado gratin. Gratin (French:) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [1] [2] [3] The term may be applied to any dish made using this method. [4] Gratin is usually prepared in a shallow dish of some kind.
In between the potato layers add some of the cheese sauce. Top the casserole with the remaining sauce and bake for 1 hour at 350 degrees uncovered. While it’s baking crush up the chips.
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
Mix in the sliced potatoes to the pot and transfer to a small baking dish. Top off with the bread crumbs and any leftover shredded gruyere cheese. Bake on 375° for 60 minutes or until browned on top.
au gratin Prepared in the gratin style. Foods served au gratin are topped with breadcrumbs or cheese then browned under a broiler. [4] au jus Foods served au jus, typically meat or sandwiches, are served with an unthickened sauce made from roast meat drippings, commonly in a separate side dish. au poivre
Mac and Cheese and Chicken. Not two dishes, but one- with four different cheeses for extra flavor! Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways ...