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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Swiss Potato Gratin
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Casseroles - Vegetable -  Swiss Potato Gratin Post by :StartFromHere Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2891

Click below to download : Casseroles - Vegetable - Swiss Potato Gratin (Format : PDF)

Casseroles - Vegetable - Swiss Potato Gratin

2 pounds red-skinned boiling potatoes
1 cup ricotta cheese
3/4 cup chopped parsley
Salt and freshly ground black pepper to taste
Nutmeg to taste
1 egg
1 cup heavy cream
Sweet butter for greasing baking dish
1/4 lb. Gruyère cheese, grated (about 1 cup)

Preheat oven to 350 degrees F.

Wash potatoes well and trim away any discolored spots or eyes. (You may peel the potatoes, if you like.) Slice thin and drop into a pot of cold, heavily salted water. Place over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.

Combine the ricotta and parsley and season generously with salt, pepper and nutmeg. In a small bowl, beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
Lightly butter a shallow, oval gratin dish measuring 9-inch by 12-inch. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about 1/3 of the ricotta mixture; sprinkle with 1/3 of the Gruyère. Repeat, using all of the ingredients and ending with a potato layer.

Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork, if necessary, to allow the cream to spread evenly among them. Bake on the center rack of a preheated 350 degree F. oven for 35 to 45 minutes or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.
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Casseroles - Vegetable -  Tasty Potatoes Casseroles - Vegetable - Tasty Potatoes

Casseroles - Vegetable -  Tasty Potatoes
1 package cubed hash browns 1 1/2 cup and 2 tablespoons margarine or butter 1 can cream of chicken soup 1 pint sour cream 1 1/2cups milk 1 1/2 cups onion (chopped) 2 cups grated cheddar cheese 1 cup crushed corn flakes Preheat oven to 350º. Pour 1/2 cup melted margarine or butter into 9x12 baking dish. Add 1/2 package of hash browns. Mix soup, sour cream, milk and onions in a bowl. Pour 1/2 over hash browns. Sprinkle 1 cup cheese on top. Add remaining hash browns, then mixture and cheese. Bake for 30 minutes. Put corn flakes on top,

Casseroles - Vegetable -  Swiss-style Green Bean Casserole Casseroles - Vegetable - Swiss-style Green Bean Casserole

Casseroles - Vegetable -  Swiss-style Green Bean Casserole
1 can (10 3/4 ounces) condensed cream of mushroom soup 1/3 cup milk 1/3 cup sour cream 1/8 teaspoon black pepper 2 packages (9 ounces each) frozen cut green beans, thawed* 1 1/3 cups French's Taste Toppers french fried onions, divided 1 cup shredded Swiss cheese Combine soup, milk, sour cream and pepper in a 1 1/2quart baking dish; stir until blended. Stir in beans, 2/3 cup onions and cheese. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. *Or 2 cans (14 1/2 ounces