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Potato and Roasted Vegetable Gratin

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					Potato and Roasted Vegetable Gratin
This dish will provide 9 servings equal to a hearty side dish, or 4 – 6 entry sized servings. It makes a great vegetarian meal, great for a quick breakfast when re-heated the next day or two. This is a complex recipe and more ideal when you have 2 – 3 hours. Most of those 2 – 3 hours is cooking time. Actual prep and assembly time would be about 1 hour. INGREDIENT LIST Roasted Vegetables: 1 small onion, sliced 6 – 7 large cloves garlic, slice three, reserve 3 – 4 for roasting 3 large button mushrooms (You can use your favorite with equal amounts), whole 1 medium zucchini or summer squash, sliced about ¼ thick 4 roma tomatoes, or equivalent of your favorite variety, sliced in ½ or 1/3s – about ½ in thick 2 – 3 TBSP olive oil 1 tsp dried oregano 1 tsp dried basil Cream Sauce: 1 head cauliflower, cut up 1 cup cheddar cheese (or substitute with your favorite shredded cheese) 1 package cream cheese or Neufchatel cheese – can substitute for low fat ½ cup sour cream (can use low fat) 1 cup heavy cream (can use low fat or half and half) Additional Assembly Items: 3 large potatoes, thinly sliced, then blanched until just soft. 1 – 2 TBS butter ¼ cup parmesan to top Salt and pepper INSTRUCTIONS 1. prep your vegetables as described in the ingredients list 2. Preheat your oven to 425 F degrees Roasted Vegetables: 3. Place the zucchini, mushrooms, 3 – 4 whole garlic cloves, tomatoes (seed side up) onto a baking sheet. Drizzle with olive oil, season with salt, pepper, 1 tsp oregano and 1 tsp basil Place in oven and roast until vegetables are soft and slightly browned – about 30 – 40 minutes. The tomatoes should be slightly shriveled. When done, remove from heat and put aside.
Document: Potato and Roasted Veggie Gratin Created by Culinary Ease

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11/8/2009

4. Reduce the oven temp to 375 F. 5. Once cool enough to handle, do a rough chop of the vegetables. At this point, the skin of the tomatoes should come off very easily. Blanch the potatoes, drain and let cool. The potatoes should still be firm, but part cooked. This will ensure that you will not have raw potatoes in your final product. Cream Sauce: 6. In an 8 in sauce pan, place ¼ cup of water and let come to just a boil. Add the Cauliflower. 7. Let the cauliflower steam until just cooked through, but not too mushy. 8. Once water evaporates, toss in about 1 TBSP olive oil, the sliced garlic, and the sliced onions. Continue to sauté over med heat until the onions and garlic are soft. Remove from heat and put aside. 9. In a food processor, put cheddar cheese, cream cheese, sour cream, cream, 1 tsp oregano, 1 tsp basil, salt and pepper, Pulse to blend ingredients. 10. Add the cauliflower, and puree until well blended and smooth. Your consistency should be like a thick soup. If not, add more cream or milk. 11. Taste and adjust seasoning with salt and pepper Assembly: 12. In a 9 x 13 glass or roasting pan, grease the bottom of the pan with butter. Then scatter dots of butter across the bottom. 13. Layer the bottom of the pan with ½ of the potatoes. It’s ok if the slices overlap; just make sure the bottom of the pan is covered. 14. Using 2/3rds of the sauce spread it over the potatoes. 15. Next, take your diced roasted vegetables and sprinkle over the cheese sauce. I even use the juice left in the baking sheet. It is very yummy and adds lots of flavors. Don’t worry if you don’t use all of the veggies. They are great for a salad or even in a quick pasta sauce.\ 16. Once your roasted veggies are on, layer the remaining potatoes, then spread the remaining sauce and sprinkle the top with the parmesan. 17. Bake in your 375 oven for about 35 – 40 minutes, or until the top is a med brown. Let cool slightly and serve.

Modification Suggestions: To save time\costs\calories –  You can eliminate the cauliflower, or purchase the pre-cut cauliflower in the microwavable bag and follow the directions on the package for steaming it – this will save time – but still add the sautéed onions and garlic. If you want to go with the pre-cut bagged cauliflower but can only find the broccoli/cauliflower mix – don’t worry about it. The broccoli will add additional flavor and nutrients so go ahead and add them too.

Document: Potato and Roasted Veggie Gratin Created by Culinary Ease

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11/8/2009

 Reduce the types of roasted vegetables to just tomatoes, or one or two other ingredients. However, I would not eliminate the tomatoes. They are the ones that really pack the flavor punch.  Slip the cheddar cheese altogether or substitute with another favorite cheese like feta  Skip the sour cream – saves a few calories  Add one or two eggs to the cream mixture – this will increase protein, but also firm up the final result.  Instead of cream cheese, you could use an herbed soft cheese, like boursin

Document: Potato and Roasted Veggie Gratin Created by Culinary Ease

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11/8/2009


				
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