COLLARD GREENS AU GRATIN
Steps:
- Preheat oven to 350 degrees.
- In a large pot or dutch oven fry bacon until lightly browned and cooked. Add in rest of Collard Green ingredients and bring to a boil then reduce to medium hear and cook for about 30 minutes.
- Drain in colander and place on cutting board and finely chop. Wrap with paper towels and press to remove water.
- In a sauce pot bring milk, cream and garlic to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat.
- Melt butter in a large cast iron skillet. Add onion and saute until translucent, about 3 to 4 minutes. Add flour, whisk to combine and cook for 1 minute. Add cream mixture and whisk until mixed. Add nutmeg, 1/2 cup of Asiago and 1/2 cup Italian or Parmesan cheese. Whisk until cheese is melted.
- Add collard greens and mix well. Remove from burner.
- In a bowl combine panko crumbs and remaining cheese. Sprinkle evenly over the collard mixture. Place in oven and bake for 30 to 40 minute or until is golden brown.
- Remove and Serve.
Nutrition Facts : ServingSize 1 1 serving, Calories 302 kcal, Carbohydrate 15 g, Protein 12 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 64 mg, Sodium 458 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
ONIONS AU GRATIN
Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMED ONION GRATIN
This Creamed Onion Gratin is one of those timeless recipes that will always have a place at the Southern holiday table. If you've planned ahead, you already stored your surplus of spring Vidalia's to enjoy throughout the year. If not, any sweet onion will do. First, the onions are slowly caramelized to bring out (even more of) their ultra sweet flavor, and laced with sherry to add another dimension of taste. The tender onions are then tossed in a rich and creamy cheese sauce and topped with buttery panko crumbs. The results are baked into a bubbling golden brown casserole so good you'll want to eat it straight from the pan with a spoon.
Provided by Food Network
Time 1h30m
Yield s: 6 - 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
- Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
- In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
- In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
- Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.
GREEN TOMATO AND VIDALIA ONION GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
- To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
BAKED ONIONS AU GRATIN
Make and share this Baked Onions Au Gratin recipe from Food.com.
Provided by Brenda.
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- In a large bowl, combine onions, 1/2 cup mozzarella cheese, margarine, flour, milk, and salt; mix well.
- Spoon onion mixture into an ungreased medium baking dish.
- Sprinkle with remaining mozzarella cheese and bread crumbs.
- Bake until cheese is melted and bread crumbs are browned, about 30 minutes.
PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
BAKED ONIONS AU GRATIN
This is one of my mother's recipes. Everytime she makes it for a party or brunch, everyone demands the recipe! This dish is rich and good by itself as a side dish, or put it on some crusty bread! Enjoy!
Provided by KPD123
Categories Brunch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions in butter.
- Place onions in a 9 x 13 casserole dish with a slotted spoon.
- Stir in heavy whipping cream, white wine, and black pepper. Mix well.
- Top with cheeses.
- Bake at 375 degrees for 15-20 minutes.
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
- Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
- In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
- Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
FRUGAL GOURMET'S BAKED ONIONS AU GRATIN
Make and share this Frugal Gourmet's Baked Onions Au Gratin recipe from Food.com.
Provided by Queen Dana
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
- Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
- Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
- Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.
Nutrition Facts : Calories 140.6, Fat 8.5, SaturatedFat 5.3, Cholesterol 26.8, Sodium 93.7, Carbohydrate 11.2, Fiber 1.9, Sugar 4.9, Protein 4.4
FOUR-ONION GRATIN
Provided by Lynn Hagee
Categories Dairy Onion Side Bake Casserole/Gratin Fall Bon Appétit St. Louis Missouri
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
- Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.
CRUNCHY BAKED TOMATO & ONION GRATIN
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
BAKED GREENS AND ONIONS AU GRATIN
These aren't my mama's greens. That's no disrespect to mama since I absolutely love a pot of greens just like she makes, but this year, with all of the rain we had in Texas, greens were about all of the vegetables that made in my garden, so I was growing weary of the same old pot of greens. Therefore, I came up with this recipe after I had baked some spaghetti squash au gratin, and I thought, "why not?" Make this with whatever greens you have, but I had Swiss chard and beet greens in my garden. These are so cheesy and good that green naysayers just might be tempted by them.
Provided by Kathleen Hagood @Nature_Mommie
Categories Vegetables
Number Of Ingredients 9
Steps:
- Be sure greens are washed well and remove tough stems. This can be done ahead of time.
- Begin with a shallow dish sprayed with olive oil spray, (mine was 8X6 inch but 8X8 would work too). Layer 2 cups (tightly packed cups) of greens in the bottom of the dish. Lightly sprinkle with salt and pepper. Sprinkle 1/3 cup of parmesan over this and then pour on 1/2 cup of cream. The cream will sink to the bottom.
- On top of this, layer most of the cup of fresh onion cut into ringlets. Also, add all of the minced garlic. Then repeat with the last cup of packed greens, the rest of the onions and a bit more salt and pepper. You can always salt more later if needed, but if you oversalt, you can't undo it. Carefully, top with the cup of grated parmesan cheese, and bake 20-25 minutes in a preheated 350 degree oven. (It will be very full if using an 8X6 inch pan, but it cooks down.)
- Note: Prep time will be reduced greatly if you don't have to wash freshly picked greens like I had to do.
More about "baked greens and onions au gratin recipes"
BAKED ONION GRATIN - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 4Estimated Reading Time 50 secsCategory LunchTotal Time 40 mins
- Preheat oven to 425˚F. Grease 9-inch square baking dish with half of the butter. Arrange onion slices in bottom of baking dish.
- In bowl, whisk together 2 tbsp cream and flour until smooth. Whisk in remaining cream and Seasoned Vegetable Base; pour over onions.
- Sprinkle Cheddar and Parmesan over top. In large bowl, using fingertips, cut remaining butter into bread crumbs. Sprinkle evenly over top.
- Cover with foil; bake for 20 minutes. Remove foil; bake for 10 to 15 minutes or until bubbling and golden brown on top.
AU GRATIN POTATOES RECIPE (CHEESY POTATO CASSEROLE)
From thekitchn.com
AN EASY AND SIMPLE KALE AU GRATIN RECIPE - CARIBBEAN …
From caribbeangreenliving.com
ONION RECIPE: BAKED PEARL ONIONS AU GRATIN - CONFESSIONS OF AN ...
From confessionsofanover-workedmom.com
ONION GRATIN WITH FRESH HERBS - NOURISHED KITCHEN
From nourishedkitchen.com
APPLE, POTATO, AND ONION GRATIN RECIPE | BON APPéTIT
From bonappetit.com
FRENCH BAKED CAULIFLOWER GRATIN RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
POTATOES AU GRATIN - SPEND WITH PENNIES
From spendwithpennies.com
ONION POTATO GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COLLARD GREEN GRATIN RECIPE | BON APPéTIT
From bonappetit.com
GLUTEN FREE AU GRATIN POTATOES | THE RUSTIC FOODIE®
From therusticfoodie.com
51 CHEAP RECIPES FOR FAMILIES TO STAY UNDER BUDGET
From allnutritious.com
23 MUST-TRY HOMINY RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love