This easy salad is utterly delicious and satisfying, and perfect for a quick weekday lunch or as a starter for weekend entertaining. There is no doubt why the French love it so much!

About Piemontaise Potato Salad

The Piemontaise Salad is an adaptation of the popular Russian Salad (sometimes called Olivier Salad), which found its fame in the late 19^th century in Russia. The original Russian salad (still very popular today) features potatoes, carrots, peas, pickles, eggs and a mayonnaise-based dressing.

Overtime, the recipe gave way to many local variations in Eastern Europe including Poland, Hungary or Ukraine.

In Western Europe, the recipe was first introduced to the Italian region of Piemond through the Royal Castle of Racconigi. It is said Russian cooks thaught the recipe to the Piemonteese castle cooks, who loosly adapted it with a few local ingredients including olives and capers.

The recipe soon found its way into France, where it was once transformed again with the addition of tomatoes and typical french ingredients: cornichons, paris ham and Gruyère cheese. The salad kept the name “Pietmontaise” in reference to its origin, but it really has become an iconic french salad –  widely enjoyed today in bristos and homes. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, or fingerling potatoes. They keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to immediately stop the cooking process. 

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.

How to store this Piemontaise Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Cooking tips:

• • This recipes makes enough for 4 people, served as a side or for 6 people, served as an appetizer. 

• • Some Piemontaise Salad recipes call for only mayonnaise for dressing, while some other call for cream, yogurt or a mix. I personally find mixing mayonnaise and Greek yogurt yields a great dressing that’s creamy yet not too heavy on the stomach. If you wish to opt for mayonnaise only, use 5 tablespoons and skip the Greek yogurt.

• • Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used in this recipe. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me. As a more affordable alternative, opt for white cheddar. 

• • Cornichons are small, tangy French dill gerkins. Smaller and brinier than dill pickles, they can be found at the grocery store in the mustard aisle. As an alternative, you can opt for dill pickles, cut into thin cubes.

• • I love grape tomatoes for this recipe, but you can opt for cherry tomatoes as well. I do not recommend using larger tomatoes as they will render too much juice once chopped, and make the dressing “liquidy”.

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French-Style Potato and Green Beans Salad

Piemontaise Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 large eggs
1.3 lbs (600g) new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
½ cup (50g) hard mountain cheese (ie. Gruyère), cubed
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chive)
Salt and black pepper, to taste

Instructions

Step 1 - Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.

Step 2 - Peel the potatoes and place them in a large pot and cover with water by 1 inch. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.  

Step  3 – Chop the tomatoes in half. Slice the ham into small squares.

Step 4 -  In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.

Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.

The post Piemontaise Potato Salad 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.

The Recipe

This recipe is from my cookbook Rustic French Cooking Made Easy. When I was in the early stages writing this cookbook, and working on the table of contents, I knew for sure I wanted my Gougères recipe to be part of it. I have used this recipe for years and always got rave reviews about them, so I am very eager to share it with you all. This is such a staple French appetizer and a great beginner’s recipe for anyone to add to their French repertoire. 

My recipe’s twist for Gougères is to top each dough ball with grated cheese right before baking, instead of folding it into the dough – which is what is commonly done in other recipes. By experience, I find this keeps the dough lighter, creating big “holes” inside, with a cheesy, crackly exterior. 

About Pâte à Choux

The making of Gougères starts with the making of a choux pastry – known in French as “Pâte à Choux”. You then shape the soft pastry dough into little mounds on a baking sheet and top them with cheese before baking, to create savory Gougères.

Basic ingredients for a Pâte à Choux include butter, water, flour, and eggs. There is no leavening agent (ie. baking powder). Instead, it is the high moisture of the dough (made with water) that creates steam and puffs the dough while they bake at a high temperature. Thus, choux pastry puffs are light and hollow in the center.

If you’ve never made a Pâte à Choux before: make sure you read the recipe twice before you start, to familiarize yourself with the process. A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not that complex.

Pâte à Choux after adding 1 egg

Pâte à Choux after adding 2 eggs

Pâte à Choux after adding 3 eggs

Pâte à Choux after adding 4 eggs : final consistency

My tip: Before you start, ensure you have all your equipment prepared (saucepan, bowl, wooden spoon, piping bag, etc.) and all ingredients measured out in front of you. A successful Pâte à Choux is all about moving quickly and precise timing.

If you’re interested in French cooking and baking, Pâte à Choux is a great recipe to add to your repertoire. Pâte à Choux is the base dough for making classic savory Gougères, but also French bakery Chouquettes, Profiteroles, Eclairs (oblong puffs filled with cream and topped with flavored icing), and so on.

Gougères Variations

The classic Gougères are traditionally made using a hard, strong mountain cheese such as Gruyère, Comté or Mimolette. They are then flavored with a pinch of black pepper and/or nutmeg.

• Cheese: Once you get the hang of the pâte à choux, you can get creative and try different variations – while always keeping the toppings to 75gr. Other hard cheeses like Emmental or aged cheddar are great. Creamy cheeses such as goat cheese, brie (rind removed) and crumbled blue cheese work very well too.
• Nuts: You can add a few nuts too, such as chopped hazelnuts or walnuts. Blue cheese and walnuts work especially well together.
• Spices and Herbs: Instead of nutmeg, smoked paprika or cayenne can add a little kick. I find that dried and fresh herbs are lovely too – especially chopped chives.
• Servings: For serving, keep them as is or cut them open and fill them with whipped goat cheese, rolled-up charcuterie, or smoked salmon.

Can you prepare Gougères ahead? 

Yes, you can freeze the pre-scooped dough balls for up to 1 month. You can then pop them in the oven (still frozen) and bake them for a few extra minutes than what’s stated in this recipe.

How long can you keep Gougères? 

I find that Gougères are best eaten right away, still warm from the oven. However, if you do have some leftovers, here is how to keep them. 

• Baked Gougères can be refrigerated for up to 3 days, stored in an airtight container. For serving, reheat them on a baking sheet for 5 minutes in an oven at 350°F (180°C). Do not reheat them in a microwave or they will soften and flatten. 
• Baked Gougères can be frozen for up to 15 days, stored in an airtight container. For serving, reheat them on a baking sheet (still frozen) for 8-10 minutes in an oven at 350°F (180°C).

Cooking notes: 

• For shaping the mounds of choux paste onto the baking sheet, it is much easier to use a piping bag. However, you can also use a cookie scoop or 2 spoons to form little dollops and drop them onto the sheet.  
• Baking time will be about 30 to 35 minutes. But since ovens can vary in temperature, keep a close eye on your Gougères: they should look golden brown. 

I hope you enjoy this French Cheese Puffs (Gougères) recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

French Cheese Puffs (Gougères)

Print Recipe

Serves: 14-16 Gougères Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

1 cup (250mL) water
1/3 cup (80g) unsalted butter, cut in small cubes
1 tsp salt
¼ tsp nutmeg (freshly grated)
¼ tsp freshly ground black pepper
1 ¼ (155g) cup all-purpose flour
4 large eggs
¾ cup (75g) grated Gruyère cheese (or aged cheddar)

Instructions

Preheat your oven to 390°F (200°C). Line two baking sheets with parchment paper.

Step 1 - In a medium saucepan, combine the water, cubed butter, salt, nutmeg and ground pepper. Cover and bring to a boil. Simmer for 2 minutes. Remove from heat and immediately add in the flour. Stir vigorously with a wooden spoon until a smooth dough forms. Return the saucepan to low heat and keep stirring until the dough ‘dries out’ and pulls away from the pan, about 2 minutes.

Step 2 - Remove from the heat again and let cool for 1 minute. Beat the eggs thoroughly into the dough, one at a time. It is important that each egg is fully incorporated into the batter before adding the next egg. If the dough separates, keep beating and it will come together again.

Step 3 - Using a piping bag or a cookie scoop (or two spoons), drop tablespoon-sized balls of dough on the baking sheets, keeping them one inch apart. Sprinkle about half a tablespoon of grated Gruyère on top of each ball.

Bake for 30-35 minutes, until puffed and golden. Enjoy warm.

The post French Cheese Puffs (Gougères) 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.

The tradition of “Tartes Salées” in France

Savory tarts like this one – or what we call in French “Tartes Salées” (including quiches, puff-pastry tarts and savory galettes) – are everyday fare in France. They are very often enjoyed as a simple lunch alongside a salad or served as an easy dinner for family or friends. 

Whether a quiche, a tart or a galette, making a “Tarte Salée” is often meant to make do what’s in season or to use up any produce and/or fixings that may be lingering in your fridge: vegetables, cheeses, meats, etc… They aren’t really special occasion fare, but rather a quick and easy meal option. They are ideal for when you’re short on time during the week, or perhaps when feeling a bit uninspired. 

I love how Tartes Salées invite creativity and always tempt you to try different filling combinations throughout the season – as with tomato and corn for late Summer. Tartes Salées are also just as delicious enjoyed warm or cold, which make them a popular leftover food in France.  

The tomatoes 

The Savory Tomato, Corn and Gruyère Galette is great to use up seasonal tomatoes which are abundant in late Summer. Make sure you choose ripe, red tomatoes – but not too ripe, or they will turn mushy/watery when baking. Any variety of large or medium red tomatoes works for this recipe: Heirloom, Roma, Plum or Beefsteak. You can opt for just one variety, or a mix if you want. 

The corn

For this recipe, you can use corn kernels cooked with any method of your choosing: grilled, roasted, boiled or even from a can – as a convenient option. If you opt for canned corn kernels,  make sure you drain them well and pat them dry with paper towel. 

Gruyère cheese

For the cheese, I strongly recommend you use Gruyère, a yellow hard Swiss Cheese. Gruyère cheese is extremely popular in French cooking. It is widely used by homecooks to garnish savory pies, quiches, gratins, pasta, etc. In French grocery stores, it can be found often pre-grated and packaged in little pouches stapled as “fromage râpé (pronounced rap-ay)” 

In US/Canada, Gruyère is a bit pricey but well worth it if you are planning on making a French recipe such as this galette. Gruyère Cheese has a delicious nutty taste that pairs great with the sweetness of the tomatoes and corn. As a substitute, if you can’t find Gruyère cheese, you can choose a hard mild-tasting cheese, such a Comté or an aged white Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.

How to store this Galette? 

After enjoying the Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

Cooking notes: 

• The crust recipe is based off of my classic Pâte Brisée, which you can find in most of my quiche recipes and sweet galette recipes. As a little twist for this Savory Tomato, Corn and Gruyère Galette, I replaced a portion of the butter with mayonnaise. The addition of mayonnaise makes for an extra flaky crust. I also added some grated Gruyère in the mix for salty notes. 
• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out. These little bits of butter make for a most tender and flaky crust.  
• The dough crust needs to chilled at least 1 hour before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the tomatoes, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• When placing the tomato slices in the middle of the crust, make sure you leave a 2-inch (5cm) border all around. This way you will be able to easily fold the edges over the filling later.

I hope you’ll love this Savory Tomato, Corn and Gruyère Galette as much as I do! This tart can be enjoyed either warm or cold. It is a great starter, quick lunch or light dinner, enjoyed with a salad on the side. 

If you have any question, feel free to leave a comment! 

More recipes to enjoy Tomato Season: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Tomato, Corn and Gruyère Galette

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

Crust:
1 ½ cup (188g) all-purpose flour
A pinch of salt
¼ tsp ground black pepper
2 tbsp (12g) Gruyère cheese, grated
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
2 tbsp mayonnaise
2 tbsp (30ml) ice cold water

Filling:
3 large tomatoes, ripe, cut in 1/3 (0.85cm) inch slices
1/3 cup (55g) corn kernels (cooked: grilled, roasted, boiled or from a can)
2 tbsp (12g) Gruyère cheese, grated
Freshly ground black pepper & Salt, to taste
1 egg yolk
Optional: fresh basil leaves, for garnish

Instructions

Step 1 – Prepare the crust. Mix the flour, salt, black pepper and grated Gruyère together. Add the cubed butter and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the mayonnaise and mix until just incorporated. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for 1 hour. 

Pre-heat your oven to 400ºF (205ºC) with a rack in the middle. Line a baking sheet with parchment paper.

Step 2 – 1 hour later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the prepared baking sheet. Optional: if needed, use a knife or scissors to trim your dough into a proper circle. 

Step 3 – Sprinkle 1 tablespoon of grated Gruyère cheese onto the dough, leaving a 2 inch (5cm) border around the edge. Lay the tomato slices ontop, overlapping and in a circular pattern, still leaving a 2 inch (5cm) border around the edges. Sprinkle with the corn, remaining 1 tablespoon of grated Gruyère, black pepper and salt to taste. Fold the edges of the dough up over the filling to create a 1 ½ (3.8cm) inch border. Whisk egg yolk in a small bowl and brush this egg wash onto the folded border.

Bake for 40-45 minutes, until the edges look dry and golden. Let the Galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled. Garnish with fresh basil leaves just before serving. 

The post Savory Tomato, Corn and Gruyère Galette appeared first on Pardon Your French.

This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can enjoy at brunch, lunch or dinner and it’s also perfect to make ahead. Extra points if you make the pie crust from scratch!

Cooking notes: 

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will make enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• To make this quiche doable year-round, you can use frozen spinach (same quantity). Make sure the spinach is well thawed and drained. When cooking them in the pan, make sure most of the moisture evaporates.

• For the cheese, I strongly recommend you use Gruyère. This hard Swiss Cheese is a bit pricey but pairs perfectly with spinach. Gruyère Cheese will produce the best nutty taste and melty texture in this quiche. As a substitute, you can choose a hard mild-tasting cheese, such a Comté or a white aged Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.
• For a lighter filling, you can substitute the heavy whipping cream (35% m.f.) with Half-and-Half (12% m.f.). Another option is to use 150 ml heavy whipping cream (35% m.f) and 150 ml milk (2% or whole milk).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a tart pan  with a removable bottom (like this one), which will support the crust when lifting your tart.

I hope you enjoy this Spinach and Cheese Quiche as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• • The Quiche Lorraine 
  • Herby Spring Vegetable Jardiniere
  • Ham Cheese Olive Bread
  • Sweet Pea Hame Quiche

Spinach and Cheese Quiche

Print Recipe

Serves: 8-10 Prep Time: 40 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 24 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water
Filling:
2 tbsp (28g) unsalted butter
2 shallots, peeled and thinly sliced
350g fresh spinach leaves (or frozen chopped spinach, defrosted and drained)
1 garlic clove, peeled
4 large eggs
1 1/4 cup (300ml) heavy whipping cream (35%mf)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¼ tsp cayenne pepper
1 cup (100g) grated Gruyère cheese

Instructions

Make sure your read the cooking notes before you start. 

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not over-mix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Chill until ready to assemble the quiche.

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

To make the filling – In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside. Add 1 tablespoon of butter and the spinach leaves to the pan. Poke a fork into a whole garlic clove and use this to occasionally stir the spinach; cook until wilted. Set aside and let cool. Discard of the garlic. When the spinach is cool enough to handle, squeeze it between your hands to drain most of the moisture out over the sink.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, cayenne and grated cheese.

To assemble – Take the crust out of the fridge. Spread the cooked shallots evenly over the bottom. Spread the spinach evenly on top; try to break apart as many spinach clumps as possible with your fingers. Pour the filling on top; do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden as well. Transfer onto a cooling rack and cool for at least 30 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 Appétit! 

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The post Spinach and Cheese Quiche appeared first on Pardon Your French.