Best Four Cheese Gratin Recipes

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FOUR-CHEESE CAULIFLOWER GRATIN



Four-cheese cauliflower gratin image

Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury

Provided by Tom Kerridge

Categories     Side dish

Time 2h10m

Yield Serves 8-10

Number Of Ingredients 11

2 cauliflowers
125g ball mozzarella , torn into pieces
200g gruyère or cheddar, grated
30g crispy onions
25g butter
25g plain flour
300ml whole milk
30g English mustard
100g cream cheese
1 tsp truffle oil (optional)
100g parmesan or vegetarian alternative, finely grated

Steps:

  • For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
  • Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
  • Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.

Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium

MEXICAN FOUR CHEESE POTATOES AU GRATIN



Mexican Four Cheese Potatoes Au Gratin image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 4

1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1/4 cup heavy cream or half-and-half
3 medium potatoes, peeled and thinly sliced (about 3 cups)

Steps:

  • Stir the queso, broth and cream in a medium bowl.
  • Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
  • Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.

DORIE'S FOUR-CHEESE POTATOES AU GRATIN



Dorie's Four-Cheese Potatoes au Gratin image

These potatoes au gratin, baked with Monterey Jack, Colby, cheddar cheeses with a touch of PHILLY and topped with Parmesan will please all cheese lovers.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g

FOUR-CHEESE GRATIN



FOUR-CHEESE GRATIN image

Categories     Potato

Number Of Ingredients 9

1 garlic clove, halved
4 oz fresh goat cheese
2 oz mild blue cheese
1 1/2 lbs russet potatoes peeled and thin sliced
coarse salt and fresh ground white pepper
4 oz swiss or fontina cheese, shredded
fresh grated nutmeg
2 cups half/half or light cream cheese
1/2 cups fresh grated parmesan

Steps:

  • Combine the goat cheese and blue cheese in a small bowl and mash with a fork until well crumbled. Arrange 1/3 of potatoes in the gratin dish. Season with salt and pepper. scatter half of the swiss cheese over the top then dot with half of the gat blue cheese mix. Cover with another 1/3 of the potaoes and season with salt and pepper. scatter the remaining swiss and goat blue cheese mix over the potatoes. Stir nutmeg into half/half pour over potatoes. heat till cream begins to simmer. sprinkle parm over top and slide into oven. bake for 1 hour, let rest for 10 min.

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