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1. Artichoke Crowns Stuffed Saffron-Scented Crab

2. Butternut Squash-Pecan Gratin with Goat Cheese

3. Sausage, White Bean, and Swiss Chard Gratin

Book Description

A delicious and satisfying single-dish preparation best known for its bubbly, creamy interior and crunchy, golden topping, the versatile gratin can be savory or sweet, gourmet or homespun, a supporting player or the star of the meal. In GRATINS, author Tina Salter presents more than 50 gratin recipes for first courses, entrées, side dishes, and desserts, along with tips and techniques to make these upscale casseroles fun and easy to prepare. Combining a variety of sophisticated flavors and requiring relatively little prep time, the recipes in this sometimes surprising collection include such innovative preparations as Baked Chicken with Piccata Crumb Topping, Gratinéed Garlic Shrimp, and Pear-Pound Cake Gratin. And since no collection of gratins would be complete without a hearty helping of potato-based favorites, you’ll also find recipes such as Creamy Potato Gratin with Smoked Salmon and Chives, and Buttery Spinach and Potato Gratin. Offering a bold new twist on hot dishes, GRATINS is truly the upper crust of casserole cookbooks.

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Gratins: Savory and Sweet Recipes from Oven to Table

Authors: Tina Salter, Paul Moore, Catherine Jacobes

Date: August 2004

ISBN: 1580086233

Publisher: Ten Speed Press

Hardcover

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These pretty slices of squash are accented with the tangy bite of goat cheese and the rich crunch of pecans—a combination so good, you can serve this dish at Thanksgiving instead of sweet potatoes. Paired with a substantial salad, it can be a satisfying meatless main course; or serve it with thin slices of roasted meat or chicken.

Servings: 6 to 8

• 2 tablespoons unsalted butter

• 1 yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 cups heavy cream

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4 inch slices

• 1 1/2 cups pecans, toasted and coarsely chopped

• 4 ounces fresh goat cheese, crumbled

• 3 tablespoons chopped fresh flat-leaf parsley, for garnish

1. Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch (3-quart) gratin dish.

2. In a large saute pan, melt the butter over medium high heat. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the cream, salt, and pepper and bring to a boil. Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes.

3. Transfer half of the squash mixture to the prepared gratin dish. Dot with half of the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.

4. Place the gratin on a sturdy baking sheet. Bake until the squash is very tender, the cream is mostly absorbed, and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining pecans and the parsley. Let rest for 10 minutes before serving.

More From This Book:

1. Artichoke Crowns Stuffed Saffron-Scented Crab

2. Butternut Squash-Pecan Gratin with Goat Cheese

3. Sausage, White Bean, and Swiss Chard Gratin

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