What is a Red Kuri Squash?

Red Kuri squash, also known as Hokkaido squash, is a type of winter squash that is popular for its sweet, nutty flavor with hints of chestnut. A Red Kuri squash is shaped like a small pumpkin with a vibrant orange hue. It is often described as being less sweet than butternut squash but sweeter than pumpkin.

In France, the Red Kuri squash is called “Potimarron” and is immensely popular. As soon as September arrives, you can find potimarrons on virtually every France market stall and in every grocery store. We use it similarly to other winter squashes, like butternut or acorn squash: in soups, in gratins, roasted… It is a very versatile squash.

Another thing I love about Red Kuri squash: there’s no need to peel it, as the skin is entirely edible. This makes this squash variety easy to work with and perfect for making gratins.

Ingredients you’ll need for this Red Kuri Squash Blue Cheese Gratin

This gratin recipe is inspired by the bountiful Red Kuri squashes found in French markets during the Fall and Winter months. Combined with earthy blue cheese, walnuts and smooth crème fraiche, it is a simple and comforting vegetarian or side dish. Here is the list of ingredients you’ll need.

1. Red Kuri squash. A medium size red kuri squash (potimarron) is about 1 pound (450g), which is exactly what you need for this recipe. Make sure you rinse the squash well, halve it, core it and slice it into 1cm thick slices. As mentioned previously, you do not need to peel the skin – it is entirely edible and will soften nicely as it cooks.
   Alternatives: if you can’t find a Red Kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.
2. Blue cheese. The salty and earthy taste of blue cheese pairs wonderfully with squash. Choose any blue cheese of your liking, from mild to strong.
3. Extra virgin olive oil and butter. Both olive oil and butter are used to cook the sliced onions and squash.
4. Onion. Lightly sautéed onions add a nice touch of sweetness. 
5. Walnuts and pumpkin seeds. They add earthiness and crunch to this creamy gratin. Note that walnuts can be replaced with pecans if you prefer.
6. Crème fraiche. Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.

Overview: How to make this Red Kuri Squash Blue Cheese Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Prepare the squash. Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inch (1.3 cm) thick slices. As mentionned above, you do not need to peel Red Kuri squash. Add the sliced onion and squash into a pan and cook for about 15 minutes until the squash is just tender – but not mushy.
2. Prepare the blue cheese cream. In a bowl, mix together the blue cheese and crème fraiche.
3. Assemble the dish. Assemble the gratin by alternating layers of onions and squash, blue cheese cream and sprinkles of chopped walnuts and pumpkin seeds. Bake for 30 to 40 minutes until the top is golden.

Frequently asked questions

How to choose a good Red Kuri squash?

A good Red Kuri squash should have a deep orange-red hue, while a kuri squash harvested too soon will be more yellow. The stem should be dry and you shouldn’t be able to stick your nail into the rind.

Can I substitute another squash for the red kuri squash?

If you can’t find a red kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.

Can I omit or subtitute the blue cheese?

The flavor of this gratin relies on how wonderfully squash and blue cheese pair. So I don’t really recommend omitting or substituting the blue cheese. This would change the flavor and texture of the gratin too much.

Storage tips:

• To refrigerate: After making and enjoying this gratin, let leftovers cool completely, cover with plastic film and store in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for about 15 minutes. 
• Don’t freeze it: I don’t recommend freezing this gratin. The squash will likely become soggy when thawing

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20.32cm x 20.32cm) baking dish.

I hope you’ll love this Red Kuri Squash Blue Cheese Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French gratins to enjoy:

• French Style Macaroni Gratin
• Cauliflower Gratin (Gratin de Choufleur)
• Roasted Brussels Sprout Gruyere Gratin
• Classic French  Gratin Dauphinois
• Bordeaux-style Fish Gratin
• Belgian Endive and Ham Gratin
• Turnip and Carrot Gratin

Red Kuri Squash Blue Cheese Gratin

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1lb (450g) Red Kuri squash
2 tbsp (30ml) extra-virgin olive oil
2 tbsp (28g) butter, unsalted
1 large onion, peeled and sliced in 1/2 rounds
1 1/2 cup (200g) blue cheese, crumbled, not packed
1/2 cup (55g) walnuts, roughly chopped
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp (15g) pumpkin seeds
1/2 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inches (1,3 cm) thick slices.

Step 2 - In a large frying pan, heat up the extra virgin olive oil and butter over medium heat. When the butter is melted, add the onion and sauté for about 2 minutes. Add the squash slices and cook for about 15 minutes, with lid on and stirring occasionally, until the squash is just tender – not mushy. Be gentle when you stir the squash, especially towards the end, so you don’t break or mush the slices. Add black pepper and turn off heat.

Step 3 - Add the blue cheese, crème fraiche and a crack of pepper in a bowl, and stir.

Step 4 - In a baking dish, spread out half of the squash and onion slices, and cover evenly with half of the blue cheese cream. Sprinkle with half of the chopped walnuts and half of the pumpkin seeds. Repeat the same steps with the other half of the ingredients, finishing with a sprinkle of black pepper.

Step 5 - Bake for 35 to 40 minutes, until the top is golden.

The post Red Kuri Squash Blue Cheese Gratin appeared first on Pardon Your French.

French fruit gratins: a comforting dessert for the cozy seasons

Sweet gratins made with seasonal fruits are very popular in France, during just about any season of the year. They can be made with stone fruits like peaches and plums in the Summer, and pears or apples in the Winter.

Sweet gratins are especially beloved among home bakers as they’re quick and simple to prepare, and make the most of seasonal fruits.

During Fall and Winter, I personally love how baked fruit gratins are simpler and quicker to make than a cake, yet yield the same feelings of comfort and coziness. This warm French Almond Pear Gratin is perfect for enjoying on a cold evening, or as a comforting treat when you need a little indulgence.

Ingredients you’ll need for this French Almond Pear Gratin

This French Almond Pear Gratin requires pantry staples ingredients, along with delicious, in-season pears. Here is a detailed list of everything you’ll need to recreate this rustic French recipe at home. 

1. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1 hour prior.
2. Sugar. White sugar works best.
3. Salt. A pinch of salt always enlivens all the flavors. 
4. Ground almonds. Ground almonds, also known as almond meal, are simply almonds (peeled or unpeeled) that have been finely ground into a flour-like consistency. You can opt for almond meal (coarsely ground) or almond flour (finer ground), if that’s what you have on hand. Ground almonds yield a moist and dense result in baked goods, with a lovely rustic texture.
5. Eggs. Make sure they are at room temperature. Take them out of the fridge at least 30 minutes prior.
6. 1/4 tsp almond extract. Just a quarter teaspoon is enough to bring big almond flavors.
7. 4 to 5 pears. Choose firm baking pears, such as Bartlett, Bosc, or Anjou. They won’t release too much moisture when baking and will hold their shape. Depending on the size of your pears, you may need 4 or 5. 
8. Powdered sugar (optional). For dusting on the finished dessert, before serving. 

Overview: How to make this French Almond Pear Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Make the almond mixture. In a large mixing bowl, cream together the butter and sugar. Add the ground almonds and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated. Spread the almond mixture at the bottom of a greased baking dish.
2. Prepare the pears. Peel, core and cut pear into quarters.
3. Assemble the dessert. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Sprinkle the tablespoon of sugar evenly on top. Bake for 40 minutes until the top is lightly golden.

Frequently asked questions

For the ground almonds, should I use almond meal or almond flour?

Both work great here! This sweet gratin has a rustic feel to it, so the consistency of the ground almonds (coarse meal or fine flour) has little to no importance. Almond meal is typically coarser, has a slightly grainy texture and a darker speckled appearance from the almond skins.  Almond flour is ground more finely, has a smoother texture and usually lighter in color.

Should I use blanched or unblanched ground almonds?

They both work perfectly.

What variety of pear is best for this dessert?

For baking with pears, I recommend choosing a firm baking variety such as Bartlett, Bosc, or Anjou.

Can I substitute apple for pear?

Yes, absolutely you can replace the pears with apples if you would like. Although note that this recipe was specifically created with pears, as the taste pairs so nicely with almond.

If you do choose to use apples, choose baking apples that will hold their shape when cooking and not turn into mush. My favorite baking apple varieties are Honey Crisp, Jonagold, Pink Lady, Granny Smith and Mutsu. 

Storage tips:

• To refrigerate: After making and enjoying this pear dessert, you can cover it with plastic film and store in in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze: I don’t recommend freezing this dessert. The pears will likely become soggy when thawing.

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20,32cm x 20,32cm) baking dish.

I hope you’ll love this French Almond Pear Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts to enjoy:

• Classic French Pear Cake
• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Lemon Olive Oil Cake
• Apple Breton Pound Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart
• Classic French Chocolate Moelleux Cake

French Almond Pear Gratin (Gluten-free)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 9 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature (+ some extra for greasing the dish)
6 tbsp (75g) sugar, + 2 tbsp (25g) for sprinkling
¼ tsp salt
1 1/2 cup (155g) ground almonds (meal or flour)
3 large eggs, at room temperature
1/4 tsp almond extract
4 to 5 large pears
1 tbsp powdered sugar (optional)

Instructions

Step 1 - In a large mixing bowl, cream together the butter, sugar and salt. Add the almond powder and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated.

Grease a baking dish with butter. Spread the almond mixture over the bottom of the dish.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Peel, core and cut pears into quarters. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Do not overcrowd the dish, you may not need all the pear pieces. 

Step 3 - Sprinkle the two tablespoons of sugar evenly over top. Bake for 40 minutes until the top is lightly golden. Check for doneness by inserting a knife or toothpick into the almond mixture; it should come out clean when the gratin is done.

Once the gratin is out of the oven and slightly cooled, dust the top with powdered sugar for a finishing touch.

Serve with slightly warm or cool. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

The post French Almond Pear Gratin (Gluten-free) appeared first on Pardon Your French.

What makes this recipe a “French Style” Macaroni Gratin?

Known in French as “Gratin de Macaronis”, this staple French dish is a winter favorite amongst most families. And like virtually all popular French recipes, many home cooks have their own twists on it – adding vegetables, herbs, and spices. But the most popular version of this recipe is this one, made with a Béchamel sauce, bacon bits (known as “lardons”), Gruyère cheese and topped with breadcrumbs. 

The Béchamel Sauce

The most French detail of this dish is the making of the sauce, consisting of a quick Béchamel – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in many French gratins (ie. Cauliflower Gratin) or to top off Croque-Monsieurs.  

For making a béchamel, I usually use a ratio of 2 cups (500ml) 2% or whole milk for about 50g of butter and about 50g of flour. I sometimes use a little less or a little more flour and butter, if I want the sauce to be lighter or thicker. For this recipe, I choose to use less butter and flour to create a lighter bechamel – since it will then be combined with pasta, bacon and breadcrumbs.

The quick Béchamel is then spiked with nutmeg, Dijon mustard and Gruyère cheese to create a rich sauce with typical French flavor. 

If you’ve never made Béchamel sauce before, don’t fret. It is a simple process. Simply follow the instructions and step-by-step photos for assistance. 

The Pasta: Macaroni

This dish is typically made with macaroni pasta, but you can of course opt for another type of short pasta if you want: penne, rigatoni, fusilli, elbow pasta, etc. Cook the pasta according to the instructions on the box. And make sure you salt the pasta water generously before adding the pasta in.

You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. This is also a great recipe to use up leftover pasta. 

“Lardons” or Bacon Sticks

In France, home-cooks commonly use “lardons” for this recipe. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France but are much harder to find in North America. So, to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite – not as crisp as store-bought bacon bits.

The Cheese: Gruyère or Emmental

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I liked to buy a block of it and grate it myself.

Gruyère and Emmental cheeses are subtly salty with lovely nutty notes. They both melt beautifully and create a rich, creamy sauce for this recipe. They are pricier than cheddar, but really make a big difference for this recipe.

The Breadcrumbs

For the breadcrumbs, I highly recommend you make your own, if you have stale bread on hand. You can simply grate it by hand with a cheese grater or by pulsing it in a food processor. Otherwise, you can opt for store-bought breadcrumbs. Just make sure they are salt-free and with no seasoning. We will be stirring the breadcrumbs with parmesan, so they don’t need extra flavoring, or the dish may end up too salty.

Can I prepare this dish in advance?

Yes. You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce, so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.

You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, preheat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

How to store this Macaroni Gratin

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. You can then reheat it in the microwave or in the oven for about 20 minutes at 350F (180C). 
• I don’t recommend freezing this gratin. 

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Macaroni Gratin

Print Recipe

Serves: 6 people Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g cooked macaroni pasta
1 ½ tbsp (20g) unsalted butter
2 tbsp (16g) flour 
2 cups (500ml) 2% mf milk
½ tsp freshly ground black pepper
¼ tsp freshly ground nutmeg
1 tsp Dijon Mustard
1 cup (100g) grated Gruyère cheese (or Emmental)
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
2 tbsp (30g) grated parmesan cheese
3 tbsp (20g) breadcrumbs
¼ tsp freshly ground black pepper

Instructions

Preheat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Step 2 - Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens, for about 8-10 minutes. When dunking a large spoon into the sauce and running a finger over the back of the spoon, the streak should remain clean. Turn the heat to low and stir in the black pepper, nutmeg, Dijon mustard and grated Gruyère. Adjust seasoning if needed (salt) and set aside. Turn the heat off.

Step 3 - Add the cooked macaroni, stir to coat evenly and transfer into a large baking dish.

Step 4 - Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel (to absorb excess fat).

Step 5 - In a small bowl, stir together the breadcrumbs, parmesan and black pepper.

Step 6 - Sprinkle the bacon evenly onto the macaroni dish. Top with the breadcrumb and parmesan mix. 

Place in the oven and bake for 15 minutes, until the top looks golden and crispy. Let cool for at least 5 minutes before serving.

The post French Style Macaroni Gratin appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflowers are one of the flagship produces grown in Brittany and are ubiquitous in the local cooking repertoire – with this recipe being perhaps the most popular way to enjoy them. The north-western region of France grows and harvests about 80% of the total cauliflowers in France. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable.

When shopping for cauliflower, look for one that has firm, dense and blemish free florets. Its color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce. It is used not only for this cauliflower gratin, but also for making a croque-monsieur or a classic endive ham gratin. 

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for or Gruyère or Emmental at your local grocers – they are slightly more expensive but will really make the sauce! 

Can you prepare this Cauliflower Gratin in advance? 

• You can make the Mornay sauce in advance, up to 1 day ahead. After making the sauce, transfer it into a bowl. Cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.
• You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, pre-heat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

Cooking notes: 

• After boiling the cauliflower florets, make sure you drain them very well and set them aside for at least 10-15 minutes to allow them to “steam off”. This is really important as you want to draw as much moisture as possible from the cauliflower, to prevent the gratin from being watery in the oven.

More sides you may like: 

• Roasted Brussels Sprouts Gruyere Gratin
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• French Green Beans Almondine
• Classic French Gratin Dauphinois
• Turnip & Carrot Gratin

Cauliflower Gratin (Gratin de Choufleur)

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

8 cups cauliflower florets (3 lbs/1 medium head cut into florets)
200g bacon (4 strips/4 ounces), cut into ¼-inch-thick slices
¾ cup (75g) grated Gruyère cheese

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp black pepper
¼ tsp nutmeg
¾ cup (75g) grated Gruyère cheese
½ tsp salt (optional)

Instructions

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Prepare the cauliflower. Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm.  Drain immediately, and set aside.

Step 2 – Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel. 

Step 3 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Turn the heat to low and stir in the  black pepper, nutmeg, grated Gruyère (¾ cup/75g), and half of the cooked bacon. Adjust seasoning if needed (salt) and set aside.

Step 4 - Place the cauliflower pieces in a baking dish. Pour the Mornay sauce over top, making sure you cover everything evenly. Sprinkle with the remaining Gruyère (¾ cup/75g) and the remaining bacon. Season with black pepper, to taste. 

Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.

The post Cauliflower Gratin (Gratin de Choufleur) appeared first on Pardon Your French.

Unlike most French vegetable gratins which are made with Béchamel sauce (ie. see this Endive Gratin), this one is made with a heavy cream-based sauce. This sauce is simpler to make and more forgiving. The use of heavy cream also balances out the bitterness of the Brussels sprouts and makes for a rich and smooth sauce. 

Don’t skip on roasting the Brussels sprouts. 

Roasting the Brussels sprouts prior to dousing them in the sauce and baking the gratin serves two purposes. It first par-cooks them and ensure they will end up fork-tender in the finished baked gratin. But perhaps more importantly, roasting the brussel sprouts brings out their sweetness and creates a light caramelization all around. The sweet caramel notes of the roasted Brussels sprouts pairs perfectly with the creamy sauce and cheesy topping – and brings the flavors of this gratin to whole other level. 

Shopping for Brussels sprouts.

Members of the cabbage family, Brussels sprouts benefit from cool temperatures and are harvested in the Fall and Winter. You will often find Brussels sprouts in your grocery store year-round, but do know that the best, in-season ones are actually available from September through March in North America. These are sweeter and hence will develop a greater caramelization when being roasted! 

When shopping for Brussels Sprouts, looks for ones that are blemish-free, bright green,  with leaves tightly packed and that feel heavy for their size. They should feel firm when gently squeezed. The best Brussels Sprouts for this recipe are larger ones, which will be easier to slice in half. 

Notes about Gruyère

Gruyère cheese, hard Swiss-made cheese, is subtly salty with lovely nutty notes which pairs wonderfully with the rich creamy sauce. It also melts very well and turns crisp and golden on top, when put under the broiler. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada,  Gruyère is a bit more costly than your average block of cheddar, but well worth it to use in this recipe. 

When seeking Gruyère at your grocery store, choose one that bears an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. As alternatives for this recipe, Emmental, smoked white cheddar, Gouda, Fruilano or even extra-melty raclette cheese are also great options.

Can you prepare this Brussels Sprouts Gratin in advance? 

Yes, you can make this dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven (until the end of step 4). Let the dish cool to room temperature, cover and refrigerate. Then, pre-heat your oven to 400°F (205°C), top off the gratin with the cheese and breadcrumbs and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

I hope you’ll love this Roasted Brussels Sprouts Gruyère Gratin recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• Classic French Quiche Lorraine
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• French Green Beans Almondine
• Classic French Gratin Dauphinois
• Turnip & Carrot Gratin

Roasted Brussels Sprouts Gruyère Gratin

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

1 tbsp (14g) unsalted butter (to grease the dish)
1.3 lbs (600g) Brussels sprouts, ends trimmed and cut in half
¼ tsp salt
¼ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil
1 tbsp (14g) unsalted butter
1 medium onion, peeled and diced
2 garlic cloves, peeled and finely diced
2-3 sprigs thyme, stemmed
2 tbsp (18g) all purpose flour
½ cup (130ml) heavy cream (35% m.f.)
1 cup (250ml) milk ( 2% or whole)
1/2 cup (50g) grated Gruyère cheese
1-2 tbsp bread crumbs

Instructions

Pre-heat your oven to 400°F (205°C) with a rack in the middle. Line up a baking sheet with parchment paper. 

Step 1 – Place halved Brussels sprouts in a large bowl, sprinkle with salt, black pepper and drizzle with extra virgin olive oil. Toss to coat and transfer Brussels sprouts onto prepared baking sheet. Scatter them into an even layer and transfer into the oven. Roast for 15 minutes, tossing the Brussels sprouts half way through, with a large spatula. 

Step 2 – While the Brussels sprout roast, melt butter in a large frying pan over medium heat. When the butter is melted, add the onion and cook for about 3-4 minutes until fragrant and translucent. Add garlic, thyme and cook for one more minute. Add the flour, stir and cook for about 2 minutes, until no dry flour remains (it should look moist and coat all the onion pieces). 

Step 3 - Add the heavy cream, stir and cook until it all comes together into a thick paste. Switch to a whisk and gradually add the milk and whisk until combined and smooth. 

Step 4 – Add the roasted brussels sprout to the sauce and stir to coat. Transfer brussels sprouts into the buttered baking dish and sprinkle with grated cheese and bread crumbs.

Bake for 15 minutes, and finish with 1 minute under the broiler.

The post Roasted Brussels Sprouts Gruyère Gratin appeared first on Pardon Your French.

What is a “Tian”, exactly?

The word “Tian” comes from the Greek “têganon” meaning “a dish” or “a frying pan”.

Originally, a “Tian” described glazed earthenware vessels from Provence, used for both cooking and serving, going from the oven directly to the table. These types of dishes are usually large, shallow and sturdy, meant to resist  high temperatures. Tians were used to bake any type of dish, initially. Back when homes didn’t have individual ovens, families would bring their Tians to the bakers’ ovens (used as the communal ovens) to cook in the residual heat after breads were baked. Over time, tian dishes became more and more popular to bake layers of Provencal vegetables – eggplants, tomatoes and zucchini. By extension, the dish eventually gave its name to this culinary preparation.

Today’s Tians

It should also be noted that today there isn’t just one recipe for Tian, but several variations of it. A “Tian” has become more of a concept, or a cooking method, rather than a specific recipe.

This Classic Vegetable Tian recipe from Provence is by far the most popular recipe. It is very Summer-forward, prepared with layers of tomato, eggplant and zucchini. But you can also find countless variations of Tians made with different layers of vegetables such as asparagus, cabbage, squash, mushrooms, etc… depending on the season. Tians can also be served as a main, when they are garnished with different types of fish, meat or topped with a sprinkle of cheese. You can also find dessert Tians, made with layers of fruits. The possibilities are endless, really. 

Classic Tian vs. Ratatouille

Outside of the French borders, there seems to be a confusion between Tian and Ratatouille – both stellar classics from the Southern French cooking repertoire. This confusion was possibly allthemore heightened by 2007’s Pixar film Ratatouille where the main character Remy cooks up a so-called “ratatouille” that is really a Tian.

A Ratatouille is also a French Provençal specialty made with, but not solely, tomatoes, zucchini and eggplants. However, Ratatouille is a stew which includes the vegetables being cubed and gently simmered together on the stovetop to create a soft and spoonable side dish.

On the contrary, a classic tian involves slices of vegetables layered in a dish and baked in the oven, until soft underneath and lightly crisp on top. Tian aficionados can relish in the lightly charred edges of the vegetable rounds, while a Ratatouille offers soft and tender vegetable chunks.

How to prevent a Tian from being dry?

Perhaps because it is too often compared with a Ratatouille stew, a Classic Tian has a reputation for being dry if not executed properly.  So, here are a few tips to prevent this from happening.

1. Lay the vegetables on a “moist” component. A Tian is a very simple dish composed solely of alternating layers of vegetables baked slowly in the oven. Adding a layer of partially-cooked onions at the bottom of the dish brings extra moisture to soften the vegetable slices.
2. Do not shy away from using a good amount of olive oil. Before going into the oven, drizzle about a quarter cup of extra virgin olive oil (60ml) over the vegetables. This will help tenderize them. This will also create nice crisp edges at the end of the baking time.
3. Bake it low and slow. The goal of tian is eventually to “confit” the vegetables. This means they should cook in their own juices at a lower temperature and for a long period, until perfectly tender. This is achieved with an oven temperature of 320°F (160°C) and for at least 1 hour and 30 minutes. Do not attempt to rush this process for fear of an undercooked or dry result.
4. Create steam in the oven. In addition, add a small oven-safe vessel (ie. ramekin) filled with water in the oven, next to your tian dish. The water will evaporate slowly and create steam in the oven to prevent the vegetables from drying.

More cooking notes: 

• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to assemble the layers and create even rows. However, you may have some vegetables that are smaller in circumference (likely, the zucchini). In this happens, you can adjust with two or three slices, instead of one, to make up for their size.
• Another key to a well-executed tian is to pack the slices as tightly as possible, as they will shrink while baking.
• Pictures show a 8’x11′ (20cmx28cm) pyrex dish, which works perfectly for this recipe. A square or circular dish (earthenware, ceramic or plexiglass) of the same volume will work too. 
• After being cooked, the tian may have some excess juice at the bottom – this is normal. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

I hope you’ll love this Classic Vegetable Tian from Provence as much as I do! This side dish is the perfect companion to a roasted chicken, grilled meat or fish. 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart

Classic Vegetable Tian from Provence

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 hour 30 Minutes 1 hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 garlic clove, peeled and halved
1 large onion, peeled and sliced in half rounds
2 tbsp (30ml) Extra Virgin Olive Oil
1 large or 2 medium eggplants, cut in ¼ (0.65cm) inch slices
3 medium zucchini, cut in ¼ (0.65cm) inch slices
5-6 medium ripe tomatoes, cut in ¼ (0.65cm) inch slices
3-4 garlic cloves, peeled and minced
¼ cup (60ml) Extra Virgin Olive Oil
4-5 sprigs of thyme
Salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 320°F (160°C) with a rack in the middle.

Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil and the sliced onion. Toss to coat the onion and bake for 10 minutes, until the onion is translucent and slightly fragrant.

 Transfer the dish onto a cooling rack or heat-proof surface.

Step 2 -Arrange the tomato, zucchini and eggplant slices vertically on top of the onion in alternating layers, The slices must be arranged nice and tight, and in several rows. If some vegetables are smaller in circumference (likely, the zucchini) you can adjust with two or three slices, instead of one, to make up for their size.

Step 3 -When finished, season with salt and pepper to taste. Sprinkle with the minced garlic, making sure most garlic falls in-between slices. Drizzle with ¼ cup (60ml) Extra Virgin Olive Oil  and garnish with thyme sprigs.

Step 4 -Cover the dish with foil, seal the edges and poke a tiny hole in the middle for the steam to escape. Fill a small oven-safe bowl or ramekin with water. Place both the Tian dish and the water-filled vessel in the oven.

Step 5 -Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.

Take out of the oven and let cool for at least 15 minutes before serving.

After being cooked, the tian may have some excess juice at the bottom. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

The post Classic Vegetable Tian from Provence appeared first on Pardon Your French.

As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe. 

A proper Baking Vessel

Back in  the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger. The gratin needs to be at least 3-inches high to be served into hefty slices.

Opt for baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the Gratin Dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets that have the most starch which makes for a creamy sauce, or for Yukon Golds that hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the startches in, so they slowly release in the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois started to become a popular recipe in the 19^th century in France, milk wasn’t exactly as we know it today. Often directly sourced from the local farms, milk was un-skimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35%mf heavy cream and milk (whole or 2%) is required to create that same creamy consistency in the dish. 

Flavorings: Garlic, Butter & no eggs!

As per tradition, only a few subtle flavors should be added into a Classic French Gratin Dauphinois.

Garlic, instead of being diced and added with other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin – just enough to be noticed, yet not too much to be overwhelming.

A pinch of nutmeg and black pepper are also acceptable. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier, and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyére or Emmental, on top.

Serve it 2 different ways

There are two different ways to serve a Gratin Dauphinois – both equally delicious – so I’ll you decide which one you prefer.

• By the spoon (as pictured here): home cooks, in general, prefer to it serve the dish hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: In restaurants, you will more likely find it served cut in clean squares slices. To do so, let the gratin cool completely to room temperature and then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut cleans slices, wrap them individually in foil and re-heat under a hot broiler.

I hope you’ll love this Classic French Gratin Dauphinois recipe as much as I do! If you have any questions, please feel free to leave a comment. 

Cooking notes: 

• This recipe works perfectly for a 10 1/2 inch x 7 1/2 inch (26.7x19cm) gratin dish. Slightly bigger or smaller will work fine too. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

1.65 lbs baking potatoes, ie. Russet or Yukon Gold
1 cup (240ml/8 fl oz) heavy cream (35% mf)
½ cup (125ml/4 floz) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28g) butter (salted or unsalted), at room temperature.
1 garlic clove, cut in half
Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.

Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.

Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.

Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

The post Classic French Gratin Dauphinois appeared first on Pardon Your French.

For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.

It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.

Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.

Cooking notes:

• This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
• Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
• For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
• The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.

I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• • Belgian Endive and Ham Gratin
  • Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
  • Provencal Eggplant Tomato Gratin
  • Classic Tomatoes Farcies (Baked Ground Meat Stuffed Tomatoes) 
  • Classic French-Style Potato Salad

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

4 white fish filets (about 800g total)
2 tbsp (28g) unsalted butter
4 shallots or 1 large onion, peeled and diced finely
1 garlic clove, peeled and diced finely
1/3 cup (80ml) white wine
50g (panko) breadcrumbs
1 lemon, juiced
2 tbsp fresh parsley, chopped (about 10-12 sprigs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.

The post Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) appeared first on Pardon Your French.

This is a simple recipe to make at home that always pleases the whole family. And so you’re well equipped to make this recipe, here are a few details on its key components: endives, Mornay sauce and ham.

Belgian Endives in Northern France

Belgian Endives, called “chicons” in the North of France and Belgium, are a star ingredient of the local cuisine and an emblem of the region. The North of France is in fact the biggest producer of endives in the world. The season for Belgian endives runs from October until May, which makes it a great produce to work with during Fall and Winter. Its pale leaves are delicate in texture and moderately bitter. They can be enjoyed raw – in salads for instance – where they taste crisp and somewhat fancy. They are also delicious cooked – boiled, braised or in a gratin – where they taste soft, juicy and mellow. This Endive and Ham Gratin is likely the most favorite way to enjoy them in France.

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce that is used not only for this classic endive gratin, but also for making a croque-monsieur, cauliflower gratin or macaroni & cheese.

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for Emmental or Gruyère at your local grocers – they are slighly more expensive but will really make the sauce! 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France. In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

More Cooking notes:

• The recipe starts by  boiling the endives for 45 minutes. After that, let them cool and gently squeeze them to drain excess water. It is very important to drain as much water as possible from them, or they will render liquid later and you will have a puddle on the bottom of your baking dish.
• You can make the Mornay sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over low-medium heat and whisk vigorously until it becomes smooth again.

I hope you’ll love this Belgian Endive and Ham Gratin (Endives au Jambon) recipe as much as I do! If you have any questions, please leave a comment! 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Belgian Endive and Ham Gratin (Endives au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 1H calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

4 large endives (175g-200g each)
1/2 tsp salt
4 slices of Parisian Ham

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
1/2 cup (50g) hard mountain cheese, grated (Emmental or Gruyere)

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender. Take the endives out and transfer into a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.

Step 2 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed (salt) and set aside.

Step 3 - Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.

Bake for 35 to 45 minutes, until bubbly. Let cool for 10-15 minutes before serving.

The post Belgian Endive and Ham Gratin (Endives au Jambon) appeared first on Pardon Your French.

Get ready to love turnips!

This Turnip and Carrot Gratin with Dijon Béchamel Sauce is a simple recipe that packs a great mix of texture and flavours. Turnips are tender and lightly sweet, with a slight bitterness. They are paired with carrots to bring a little more sweetness to round off the flavors. Finally, they are covered in a hefty amount of Béchamel Sauce that is spiked with Dijon Mustard.  

This gratin makes a great weeknight dinner or side dish, being a healthier alternative to potatoes. It is also a great way to sneak more veggies into your family’s diet – without compromising on flavour and comfort. 

Cooking notes: 

• If you get organic turnips and carrots you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, peeling them is recommended. 
• For making the Béchamel sauce, make sure you are using 2% or whole milk (not skimmed or dairy-free). 
• This recipe features a simple Béchamel, made only with butter, flour and milk.  I chose to keep it “as is” to keep this dish fairly light. But if you’re not counting calories, feel free to add up to 1 cup of grated cheese (hard cheese such as Gruyère Cheese or white cheddar) into the Béchamel sauce and/or sprinkled on top of the gratin right before baking. 

I hope you’ll love this Turnip and Carrot Gratin with Dijon Béchamel Sauce as much as I do! 

You may also like:

• French Style Mac n’ Cheese with peas
• Poitou-Style Braised Beets with Kale
• Sesame Sole Fillets with  Leek Fondue

Turnip and Carrot Gratin with Dijon Béchamel Sauce

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

700g Turnips (about 5 medium sized)
300g carrots (about 2 medium sized)
½ tsp salt
For the Béchamel sauce (makes about 2 cups):
3 sage leaves, finely chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups milk (2% or whole)
½ tsp salt
½ tsp grated nutmeg
1-2 tbsp Dijon Mustard
½ tsp freshly grated black pepper

Instructions

Step 1 - Rinse and peel the turnips and carrots. Slice them into thin slices ( about 1/4 -inch). 

Bring a large pot of salted water to a boil. Add the carrot slices and boil for 5 minutes. Add the turnip slices and cook for 20 more minutes, until tender – but not mushy (note: carrots are firmer than turnips so need about 5 minutes extra of cooking). Drain and set aside. 

Step 2 – Make the Béchamel Sauce. 

Finely chop the sage leaves. Melt the butter in a heavy-bottomed sauce pan with the sage leaves. When the butter is foamy, add the flour and stir with a wooden spoon until it becomes a dry paste. Switch to a whisk and start pouring in the milk very slowly, in small additions. Whisk continuously until the sauce thickens – make sure there are no lumps left before you start pouring more milk. Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Remove from the heat and cover with wax paper to prevent a "skin" from forming on top.  

Pre-heat your oven to 380°F (193°C) with a rack in the middle. 

Step 3 – Make sure the carrot and turnip slices are well drained and moisture free. Lay half of the slices across the bottom of a large buttered baking dish, alternating turnips and carrots. Spread about half of the Béchamel sauce over top and sprinkle with salt and pepper to taste. Cover with the rest of the carrot and turnip slices, and finally the rest of the Béchamel sauce. Sprinkle with salt and pepper to taste. Add cheese over top if this, if using. 

Bake 20-25 minutes. Finish with 1.5 - 2 minutes under the broiler, until the top is golden. 

Let cool 10 minutes before serving. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Turnip and Carrot Gratin with Dijon Béchamel Sauce appeared first on Pardon Your French.