Gratin Dauphinois; Eggplant, Zucchini & Tomato Tian - NuWave Pro Plus Manual Manual

Gratin Dauphinois

Serves: 6
6 cups small red potatoes, washed
and thinly sliced
½ cup white onion, finely diced
2 cloves garlic, finely minced
4 tablespoons butter
½ cup Parmesan cheese, shredded
½ cup heavy cream
3 tablespoons fresh parsley,
finely chopped
Salt & pepper to taste
Directions:
1. Wash, slice, and place potatoes in
bowl.
2. Add onion and cheese to potatoes.
3. In 10-inch baking pan, layer potato
mixture so that entire baking pan is
covered.
4. In sauce pan, heat butter, cream,
salt and pepper; pour mixture over
potatoes.
5. Gently shake baking pan to release
any bubbles.
6. Place pan on 1-inch rack and cook
at 350°F for 35-45 minutes.
7. Let pan sit for 2 minutes inside
dome.
Tip: Substitute fresh parsley with 1½
tablespoons dried parsley.
Tip: If necessary, cover the dish with
foil towards the end of the cooking
process to prevent overbrowning.
Tip: Change the flavor by adding
nutmeg and grated Gruyere
cheese.
Eggplant, Zucchini, & Tomato Tian
Serves: 6
½ cup fresh or dry bread crumbs
½ cup Parmesan cheese, grated
2 tablespoons flat leaf parsley
1½ teaspoons fresh oregano,
chopped
2 cloves garlic
1 small Japanese eggplant, cut
diagonally into ¼-inch slices
2 medium zucchinis, cut diagonally
into ¼-inch thick slices
2 large plum tomatoes cut into
¼–inch slices
1½ tablespoons extra-virgin olive oil,
divided
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup vegetable stock or chicken
Directions:
1. In blender, blend bread crumbs,
cheese, garlic and herbs.
2. Layer eggplant, zucchini and
tomatoes in tian.
3. Top with bread crumb mixture.
4. Pour stock over bread topping.
5. Bake at 300°F on 1-inch rack
for 20 minutes.
Tip: Tian is a French word referring
to a shallow cooking vessel. A
glass, ceramic or silicone baking
dish can also work well for this
recipe.
Tip: Try to find eggplant, zucchinis,
and plum tomatoes that all have
the same diameter. This makes it
easy to layer them in an even
circle in the Tian.
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