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You will need: a 1 1/2-quart casserole dish, sprayed with non-stick spray. Peel & slice your potatoes, set aside. In a med. sauce pan, melt the butter and cook the onion until tender. Stir in the ...
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 ...
Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. [1] Some recipes add cheese and eggs. [11] It is called potatoes au gratin in American English.
Don't get us wrong: We love au gratin potatoes. Take one bite of our basic recipe, and you'll understand why this classic French dish has stood the test of time. But gratin (a culinary technique ...
Gratin dauphinois. Gratin dauphinois ( / ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː / GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la ...
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Preheat the oven to 400°F. Cut the ends off the rutabagas and turnips, and peel them with a knife. Then slice them as thin as possible, using a mandoline if you’ve got one.
Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture. Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes.