Tag Archives: gratin

Chicken Gratin

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This decadent, company-worthy casserole, features tender chicken thighs and melted turnips and leeks bathed in a creamy gratin sauce reminiscent of fondue and topped with garlicky breadcrumbs. Sherry and Cognac join forces to cut through the richness of the gratin while adding a touch of nuttiness.

Allow the flavorful browned bits to build in the skillet as the chicken sears — these golden nuggets are key to building the foundation of the cheese-laden sauce. (If necessary, brown the chicken pieces in two batches so that they brown instead of steam.)

For a more funky and pungent flavor, try Gruyère cheese. For a more mild, buttery, and nutty flavor, opt for aged Gouda. The topping of breadcrumbs helps to provide a pleasantly crunchy contrast to the soft, creamy chicken gratin. Tossing the breadcrumbs with olive oil, garlic, salt, and pepper before baking infuses them with extra flavor.

A few things we did differently was incorporate 3 leeks instead of two, use a bit more cheese, and mixed in the cheese with the breadcrumb mixture (that was actually a mistake, but we liked the result!).

We served ours with a Herbed Barley Pilaf. But upon consideration, it was a rather heavy side dish for the gratin, so a green vegetable or side salad might be a better match.

Chicken Gratin

  • Servings: 6
  • Difficulty: moderately easy
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Ingredients

  • 8 small boneless, skinless chicken thighs (about 2 1/4 lbs.)
  • 1 3/4 tsp. kosher salt, plus more to taste
  • 1 1/4 tsp. black pepper, divided
  • 5 Tbsp. unsalted butter, divided
  • 2 medium (about 12-oz.) leeks, thoroughly washed, light green and white parts of leeks cut in half lengthwise, and sliced diagonally into 1 1/2-inch pieces
  • 5 garlic cloves, 4 finely chopped and 1 grated
  • 1 1/4 pounds turnips (about 3 medium turnips), peeled and cut into 1/2-inch pieces
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken stock 
  • 3 Tbsp. (1 1/2 oz.) Cognac
  • 2 Tbsp. (1 oz.) dry sherry
  • 3/4 cup heavy cream
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. finely chopped fresh thyme, plus thyme sprigs for garnish
  • 1/2 tsp. ground nutmeg
  • 5 oz. Gruyère or aged Gouda cheese, grated (about 1 1/4 cups)
  • 3 Tbsp. olive oil
  • 1 1/2 cups fresh breadcrumbs (from 1 small French bread loaf)

Directions

  1. Pat chicken dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 3 tablespoons butter in a large skillet over medium until foamy. Working in batches, if needed, cook chicken, undisturbed, until well browned, about 10 minutes, adjusting heat as needed to prevent browned bits in skillet from burning. Flip chicken; cook until no longer pink on the outside, about 1 minute. (You may to do this in two batches.) Transfer chicken to a plate, and set aside. Remove skillet from heat; do not wipe clean. Preheat oven to 375°F.
  2. Increase heat to medium-high under skillet. Add turnips, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until turnip edges are browned, 4 to 5 minutes. Transfer turnips to a large (2 1/2- to 3-quart) baking dish; set aside. Reduce heat to medium.
  3. Add leeks to the skillet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring often, until softened, about 3 minutes. Transfer the leeks to the baking dish with turnips. Do not wipe the skillet clean.
  4. Add remaining 2 tablespoons butter to skillet and melt over medium. Add finely chopped garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, 1 minute. Stir in chicken stock, Cognac, and sherry. Bring to a simmer over medium, and stir using a wooden spoon to scrape up browned bits from the bottom of the skillet. Stir in cream, mustard, chopped thyme, and nutmeg; simmer over medium, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat. Season with additional salt to taste.
  5. Arrange chicken thighs over turnip-and-leek mixture in the baking dish. Pour sauce evenly over the mixture; sprinkle with cheese.
  6. Place the grated garlic clove in a medium bowl. Stir in oil. Add breadcrumbs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to combine. Sprinkle evenly over chicken mixture.
  7. Bake in preheated oven, uncovered, until breadcrumbs turn dark amber brown, sauce bubbles in the center, and a thermometer inserted in the thickest portion of chicken registers at least 165°F, 30 to 40 minutes. Remove from oven, and let cool 5 minutes. Garnish with thyme sprigs, and serve.

http://www.lynnandruss.com

Adapted from a recipe by Amy Thielen for Food & Wine

Scalloped Potatoes with Horseradish and Gruyere

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Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving.

Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.

Intended for just the two of us, we cut the recipe me half. It was still enough for six decent-sized portions.

TIP: Go with whatever variety and size of purple potatoes are available. If using ones with thin skins, you can go ahead and skip peeling.

Scalloped Potatoes with Horseradish and Gruyere

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 1 lb. russet potatoes (about 2 medium)
  • 1 lb. purple potatoes (see Tip)
  • 1 lb. sweet potatoes (about 2 medium)
  • 3 Tbsp. unsalted butter
  • 5 medium garlic cloves, finely grated
  • 3 Tbsp. all-purpose flour
  • 3 cups half-and-half
  • ½ cup prepared horseradish
  • Kosher salt (such as Diamond Crystal)
  • 2 cups shredded Cheddar or Gruyère

Directions

  1. Arrange a rack in the top third of the oven and heat to 400 degrees. Peel all the potatoes (see Tip) and cut into ⅛-inch-thick slices with a sharp knife or mandoline.
  2. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until just golden, about 1 minute. Sprinkle in the flour and whisk until a paste forms, then continue stirring to cook the flour until bubbling, 30 seconds to 1 minute more. Slowly pour in 1½ cups of the half-the-half and whisk until combined. Whisk in remaining half-and-half, the horseradish and 2 teaspoons salt. Bring to a simmer while whisking constantly, then turn off heat and let steep for about 5 minutes.
  3. Ladle 1 cup of the horseradish cream sauce into a 9-by-13-inch baking dish, spreading to fully coat the bottom of the dish. Add half the sliced potatoes in an even layer; have fun mixing the colors. Sprinkle half the cheese on top and pour over another cup of the sauce, making sure the sauce is fully covering the cheese and potatoes. Add the remaining sliced potatoes, and top with remaining sauce and cheese.
  4. Cover with aluminum foil and bake until potatoes are almost fully tender and sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the edges are slightly crisp and the cheese is golden brown in spots, about 10 minutes more. Let sit at room temperature for 15 minutes before serving.

http://www.lynnandruss.com

Recipe by Vivian Chan-Tam for NYTimes Cooking

Creamy Chicken and Root Vegetable Gratin

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This decadent casserole features tender chicken thighs, leeks and turnips that are bathed in a creamy gratin sauce and topped with garlic breadcrumbs. Turnips are a root vegetable that are often overlooked in the produce section. You may have seen them at the grocery store or farmers market, but are unsure of what they taste like. So, what do turnips taste like?

The answer is not straightforward, as turnips have a unique taste that can vary depending on the cooking method and variety. Here they mellow into a soft creamy texture. If you still are not on board with turnips, substitute potatoes. Compared to potatoes, turnips have a slightly sweeter and nuttier taste, and are lower in calories and carbohydrates.

As far as the cheese goes, for a more funky and pungent flavor, try Gruyère cheese. For a more mild, buttery, and nutty flavor, opt for aged Gouda, which was our choice this time around. And the topping of breadcrumbs helps to provide a pleasantly crunchy contrast to the soft, creamy chicken gratin. Tossing the breadcrumbs with olive oil, garlic, salt, and pepper before baking infuses them with extra flavor.

To make ahead, make recipe through Step 4, cover and refrigerate overnight. When ready to cook, remove from fridge, add the cheese and then the breadcrumb mixture. Since the pan is cold, you may want to bake the casserole and extra 5 minutes.

Creamy Chicken and Root Vegetable Gratin

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 8 small boneless, skinless chicken thighs (about 2 1/4 lbs.)
  • 1 3/4 tsp. kosher salt, plus more to taste
  • 1 1/4 tsp. black pepper, divided
  • 5 Tbsp. unsalted butter, divided
  • 2 medium (about 12-oz.) leeks, dark green ends cut off and discarded, light green and whites sliced in half lengthwise and sliced diagonally into 1 1/2-inch pieces
  • 5 garlic cloves, 4 finely chopped, 1 grated
  • 1 1/4 lbs. turnips (about 3 medium turnips), peeled and cut into 1/2-inch pieces
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken stock
  • 3 Tbsp. (1 1/2 oz.) Cognac
  • 2 Tbsp. (1 oz.) dry sherry
  • 3/4 cup heavy cream
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. finely chopped fresh thyme, plus thyme sprigs for garnish
  • 1/2 tsp. ground nutmeg
  • 5 oz. Gruyère or aged Gouda cheese, grated (about 1 1/4 cups)
  • 3 Tbsp. olive oil
  • 1 1/2 cups fresh breadcrumbs (from 1 small French bread loaf)

Directions

  1. Pat chicken dry with paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 3 tablespoons butter in a large skillet over medium until foamy. Working in batches if needed, cook chicken, undisturbed, until well browned, about 10 minutes, adjusting heat as needed to prevent browned bits in skillet from burning. Flip chicken; cook until no longer pink on the outside, about 1 minute. Transfer chicken to a plate, and set aside. Remove skillet from heat; do not wipe clean. Preheat oven to 375°F.
  2. Add turnips to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring occasionally, until turnip edges are browned, 4 to 5 minutes. Transfer turnips to a large (2 1/2- to 3-quart) baking dish; set aside. Add leeks to skillet, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium, stirring often, until softened, about 3 minutes. Transfer leeks to baking dish with turnips. Do not wipe skillet clean.
  3. Add remaining 2 tablespoons butter to skillet, and melt over medium. Add finely chopped garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add flour; cook, stirring constantly, 1 minute. Stir in chicken stock, Cognac, and sherry. Bring to a simmer over medium, and stir using a wooden spoon to scrape up browned bits from bottom of skillet. Stir in cream, mustard, chopped thyme, and nutmeg; simmer over medium, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Remove from heat. Season with additional salt to taste.
  4. Arrange chicken thighs over turnip-and-leek mixture in baking dish. Pour sauce evenly over mixture; sprinkle with cheese.
  5. Put breadcrumbs into a medium bowl. Stir in oil, grated garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to combine. Sprinkle evenly over chicken mixture.
  6. Bake in preheated oven, uncovered, until breadcrumbs turn dark amber brown, sauce bubbles in the center, and a thermometer inserted in thickest portion of chicken registers at least 165°F, 30 to 40 minutes. (If you refrigerated over night, you may need to add an extra 5 minutes in the oven.)
  7. Remove from oven, and let cool 5 minutes. Garnish with thyme sprigs, and serve.

http://www.lynnandruss.com

Recipe by Amy Thielen for Food & Wine Magazine

Cheesy and Creamy Fennel Gratin

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Hands down, one of our most favorite side dishes ever! American chef and cookbook author David Tanis‘ homey but sophisticated Cheesy and Creamy Fennel Gratin casserole, incorporates fresh mozzarella, fennel seed, garlic, crushed red pepper and rosemary, plus a hearty glug of olive oil to help the flavors meld in the oven.

To avoid stringy and tough cooked fennel, David explains in his latest book, “David Tanis Market Cooking,” to blanch the fennel for a few minutes, drain, then run under cold water, a process that just barely tenderizes the fennel slices. The result, after baking, strikes the ideal balance between toothsome bite and jammy caramelized onion.

Since many supermarket mozzarellas lack the creaminess of harder-to-find fresh, Milk Street (where we found this recipe) opts for a blend of shredded fontina and provolone. And mixing Parmesan into panko breadcrumbs creates a solid crust that contrasts with the tender fennel beneath. Finally, a sprinkle of fresh parsley adds a pop of color and grassy notes to balance the cheese. This simple combination elevates the dish into something much more than the sum of its parts, and was a perfect compliment to our rack of lamb entrée.

Important: Don’t use a baking dish or pan that is not broiler safe. After baking, the gratin spends a couple minutes under the broiler to brown the topping, so be sure the vessel can withstand the intense heat.

Cheesy and Creamy Fennel Gratin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 medium fennel bulbs (about 2½ lbs. total), halved lengthwise, cored and sliced about ¼ inch thick
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. fennel seeds, lightly crushed
  • 1/4 tsp. red pepper flakes
  • 1 1/2 oz. Parmesan cheese, finely grated (¾ cup)
  • 1/4 cup panko breadcrumbs
  • 2 medium garlic cloves, minced
  • 4 oz. fontina cheese, shredded (1 cup)
  • 4 oz. provolone cheese, shredded (1 cup)
  • 1/3 cup lightly packed fresh flat-leaf parsley, chopped

Directions

  1. Heat the oven to 450°F with a rack in the upper-middle position.
  2. In a large pot, bring 2 quarts water to a boil. Add the fennel and 1 tablespoon salt, then cook for 3 minutes. Drain in a colander and rinse under running cold water until cool to the touch. Shake the colander to remove as much water as possible, then lay the slices out on a kitchen towel and thoroughly pat them dry.
  3. In a 9-by-13-inch broiler-safe baking dish, toss together the fennel, oil, rosemary, fennel seeds, pepper flakes and ¼ teaspoon each salt and black pepper; distribute in an even layer.
  4. Roast until beginning to brown and a skewer inserted into the fennel meets no resistance, 25 to 30 minutes.
  5. Meanwhile, in a small bowl, stir together the Parmesan, panko and garlic.
  6. Remove the baking dish from the oven and turn on the broiler. Evenly distribute the fontina and provolone over the top of the fennel, then sprinkle on the Parmesan-panko mixture.
  7. Broil until the top is nicely browned, 2 to 3 minutes. Remove from the oven and cool for 5 minutes. Sprinkle with the parsley and serve.

http://www.lynnandruss.com

Adapted by Calvin Cox for Milk Street

White Bean Gratin with Tomatoes and Sausage

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Such a humble dish, but once you taste it, it rises to superstar status! Satisfying and economical, it uses a handful of ordinary ingredients. Once this Mediterranean-inspired dish is cooked up, you can’t get enough of it—and with every bite, it seems to get better.

We have been avid fans of chef/author Molly Stevens for decades, and this recipe came from our most recent cookbook addition “All About Dinner” which was released in 2019. It was gifted this past Christmas to The Hubs from one of the adult children, along with three other cookbooks—yes, we are a bit obsessed.

Our original plan was to soak dried white beans overnight. But the morning of, we realized we forgot to do that and therefore just used canned cannellinis which have a silky texture and nutty flavor. Opting for canned saves a step and some time, but if you prefer to soak beans by all means go ahead.

Our topping was not browning in the oven, so we put the gratin under the broiler. If you do the same, keep a close eyeball on it, because it browns very quickly under the intense heat. The next time we make this (which I hope is soon), we plan to drizzle olive oil with the bread crumbs and grated cheese before topping the gratin with it. This should help the browning process.

Do Ahead: The gratin can be prepared through Step 4 up to 2 days ahead. Cover and refrigerate. Bake for an additional 20 minutes or so before serving.

White Bean Gratin with Tomatoes and Sausage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • About ¼ cup extra-virgin olive oil
  • 8 oz. fresh sweet Italian sausage, casings removed if using links
  • 1 medium yellow onion (about 7 oz.), coarsely chopped
  • Salt
  • 2 garlic cloves, minced
  • 1½ tsp. finely chopped fresh rosemary
  • Pinch of mellow red pepper flakes, such as Aleppo, or crushed red pepper flakes
  • Freshly ground black pepper
  • 2 15-oz. cans white beans, rinsed and drained
  • One 14½-oz. can diced or crushed tomatoes
  • ¼ cup chopped fresh parsley
  • ¼ cup fresh bread crumbs or panko crumbs
  • 2 oz. Parmesan, finely grated (about 1 cup)
  • Hot sauce such as Cholula or Tabasco for serving, optional

Directions

  • Heat the oven  to 350°F with a rack in the upper third. Lightly oil a medium gratin dish, shallow baking dish, or ovenproof skillet.
  • Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the sausage and use a spoon or metal spatula to flatten it into large chunks. (You get better browning on large flat chunks than crumbles.) Then cook, flipping it occasionally, until browned and cooked through, 7 to 10 minutes. Break the sausage into bite-size pieces and transfer it to a large bowl and cover to keep warm, leaving the fat and drippings behind in the pan.
  • Return the skillet to medium heat, add the onion, season with a pinch of salt, and cook until softened and lightly colored, about 5 minutes. Add the garlic, rosemary, red pepper flakes, and a few good grinds of black pepper and cook, stirring, until just fragrant, 1 to 2 minutes. Transfer the aromatics to the bowl with the sausage.
  • Add the beans, tomatoes, with their juice, and parsley to the bowl with the other ingredients. Stir gently to combine without smashing the beans, then add a generous pour of olive oil (about 2 tablespoons), and season boldly with salt and pepper. Taste, being sure to taste both the aromatics and a bean, and correct the seasoning as needed. Pour the mixture into the prepared gratin dish and use the back of a spoon to spread into an even layer.
  • Sprinkle the top of the beans with the bread crumbs and cheese. Drizzle with 1 tablespoon olive oil. Bake, uncovered, until heated through and beginning to brown on top, 30 to 40 minutes. If the top is not as brown and crisp looking as you like, slide the gratin under the broiler for a few minutes before serving.

http://www.lynnandruss.com

Recipe from All About Dinner by Molly Stevens