Individual Cheesy Potato Mushroom Gratins

 

Get ready to impress your taste buds with these Individual Cheesy Potato Mushroom Gratins! 🍄🧀🥔

Imagine layers of tender, blanched potatoes nestled in rich, creamy cheese sauce, featuring a delightful trio of cream cheese, Asiago, and Gruyere. Add to that the earthy goodness of golden sautéed mushrooms, infused with garlic, rosemary, and thyme. Each bite is a harmonious blend of flavors, topped with a crunchy Parmesan and toasted almond crumb, and garnished with fresh chives for that perfect finishing touch.

These gratins are baked to golden perfection in individual ramekins, making them not only delicious but also charmingly personal. Whether you're hosting a dinner party or simply treating yourself, these cheesy potato mushroom gratins are sure to be a hit. So, preheat your oven, grab your ramekins, and get ready to enjoy a dish that's as fun to make as it is to eat! 😋

Bon appétit! 🍽️

Ingredients  

• 2 lbs. russet baking potatoes, peeled and sliced 1/4 inch thick
• 8 oz cremini mushrooms, sliced
• 1 1/2 tbsp olive oil
• 2 tbsp garlic, minced
• 1 1/3 cups of heavy cream
• 2/3 cup half & half
• 3 oz cream cheese, softened
• 2/3 cup shredded Asiago cheese
• 2/3 cup shredded Gruyere cheese
• 3/4 tsp fresh rosemary, finely chopped
• 3/4 tsp fresh thyme leaves
• 1/8 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced almonds, toasted and chopped
• 1 1/3 tbsp butter
• 1 1/3 tbsp all-purpose flour
• 2 tbsp fresh chives, thinly sliced

Prep Essentials:

• Prep Time: 25 minutes
• Cooking Time: 25 - 30 minutes
• Cooking Method: Stovetop/oven
• Servings: 6

Recipe Essential Tools:

• Double Boiler or a non-stick saucepan for cheese sauce
• Wooden Spoon
• Whisk
• Cheese Grater
• 6 8 oz size ramekins

Instructions

1.  Preheat oven to 375°F.

2.  Bring a large pot of salt water to a boil. Blanch sliced potatoes for 4 minutes, drain, and set aside.

3.  Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden and moisture evaporates, about 6-8 minutes.

4.  Stir in garlic, rosemary, thyme, salt, and pepper; cook for 1 more minute. Remove from heat.

5.  In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.

6.  Gradually whisk in heavy cream and half & half, stirring constantly until thickened, about 5 minutes.

7.  Reduce heat to low. Add cream cheese, Asiago, Gruyere, nutmeg, salt, and pepper. Stir until cheese melts and sauce is smooth.

8.  Divide half the potatoes evenly into six 8-ounce ramekins. Top evenly with half the mushroom mixture.

9.  Pour half the cheese sauce over each ramekin.

10. Repeat layering with the remaining potatoes, mushrooms, and cheese sauce.

11. Combine Parmesan cheese and toasted almonds, and sprinkle evenly over each gratin.

12. Bake uncovered 25-30 minutes until tops are golden brown, and  gratins are bubbly.

13. Garnish with fresh chives before serving.

I love making Biscuits - Thanks to You Mom

 Biscuits Galore: A Delicious Tribute to My Mother and Southern Roots

The art of biscuit-making was inspired by my mother, who made the best biscuits in the world from scratch. I am a city girl with southern roots, who shares my love for biscuits in various forms - square, round, plain, blueberry, cheddar cheese, and pumpkin. But the task of making them from scratch, like my mother, was hard.

So, since this is all about cooking from “The Pantry”, quick and easy meals. My shortcut is using a “Biscuit Mix” and putting my touches on it. I present to you four mouth-watering biscuit recipes using my favorite biscuit mix, “Bisquick”.

Pumpkin Biscuits: These biscuits are made with Bisquick mix, nutmeg, pumpkin spice, pumpkin puree, and a touch of agave nectar. They are perfect for a cozy autumn day.

Ingredients – Pumpkin Biscuits

•  3 cups Bisquick Biscuit mix
• 1/2 tsp Nutmeg
• 1/2 tsp Pumpkin Spice
• 1tsp Salt
• 1 cup Pumpkin puree
• 1 egg
• 1/2 cup Club Soda
• 2 tbsp Agave Nectar 
• 3 tbsp Olive Oil 

Directions

1. Preheat oven to 400˚   

2. In a large mixing bowl, combine all dry ingredients first - Biscuit mix, nutmeg, pumpkin spice, and salt, then blend well. Add wet ingredients, pumpkin puree, egg, club soda, agave nectar, and olive oil. Blend the dough well, then flour your board and scrape the dough onto the board, and flour your hands. Knead dough by hand until smooth, but do not handle the dough too much. You do not want tough biscuits.  

3. Pat the dough flat about 3/4 - inch and use a 3" biscuit cutter to cut out biscuits. If you are from the old school, you can use a drinking glass. Place on a baking sheet about 1/2 a part and bake for about 12 - 15 minutes or until golden brown. Then remove from the oven and serve with "real maple syrup" butter or jelly.  

Cheddar Cheese Biscuits: These savory biscuits are packed with triple cheddar cheese and buttermilk, making them a cheesy delight for any meal.

Ingredients – Cheddar Cheese Biscuits

• 3 cups Biscuit mix
• 1teaspoon salt
• 1/2 cup Buttermilk
• 3 tablespoons  Olive Oil
• 1egg, beaten
• 1/4 cup Club Soda
• 1 Cup Triple Cheddar Cheese

Directions 

1. Preheat oven to 400 degrees.

2. In a large mixing bowl, combine all dry ingredients, and then add wet ingredients. Once everything is combined, add Cheddar Cheese and blend well.   Sprinkle flour on the pastry board and your hands and knead the dough, then flatten the dough to about 1/2 " thick. Cut out biscuits with a biscuit or cookie cutter. Place on a baking sheet lined with parchment paper and bake for 10 - 12 minutes or until golden brown.  

3. While biscuits are baking, melt 3 tablespoons of butter or margarine in the microwave for about 30 seconds. Then set aside.   When biscuits are done, pour melted butter over them and then serve.

Blueberry Biscuits: These biscuits combine the tanginess of buttermilk with the sweetness of blueberries, creating a perfect balance of flavors.

Plain Butter Milk Biscuits: Old-fashioned butter milk biscuits, square or round, are a great vehicle for "Sausage Gravy."

Ingredients – Buttermilk and Blueberry Biscuits

•     3 cups Biscuit mix 

• 1 teaspoon salt

• 3/4 cup Buttermilk

• 3 tablespoons of Olive Oil 

• 1egg, beaten

• 1/4 cup Club Soda

• 1 cup of blueberries (for blueberry biscuits)

Directions

1. Preheat oven to 400 degrees.

2. In a large mixing bowl, combine all dry ingredients, and then add wet ingredients. Once everything is combined, add Blueberries (if making blueberry biscuits) and blend well.   Sprinkle flour on the pastry board and your hands and knead the dough, then flatten the dough to about 1/2 " thick. Cut out biscuits with a biscuit or cookie cutter. Place on a baking sheet lined with parchment paper and bake for 10 - 12 minutes or until golden brown.

3. While biscuits are baking, melt 3 tablespoons of butter or margarine in the microwave oven for about 30 seconds. Then set aside. When biscuits are done, pour melted butter over them and serve with your favorite honey or jelly.

Strawberry Cream Cheese Swirl Bundt Cake

 

Strawberry Cream Cheese Swirl Bundt Cake! This moist and creamy pound cake is infused with the richness of cream cheese and the freshness of diced strawberries. The vibrant red strawberry glaze adds a fruity finish that will make your taste buds dance with joy. Perfect for any occasion, this cake is not just a dessert; it's an experience! 🍓🍰

Enjoy baking and savoring this delicious creation! 😊

Ingredients

• 6 large eggs
• 8 oz reduced-fat cream cheese, softened
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 3 ½ cups bleached all-purpose flour
• 1 tsp baking powder 
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 13.5 oz Marinetti glaze for strawberries, divided

Directions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan thoroughly. (See temperature adjustment for convection oven)

2. In a large bowl, beat cream cheese until smooth. Add softened butter and sugar, then beat until creamy and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gently fold the dry ingredients into the wet mixture just until combined.

6. Carefully fold in diced fresh strawberries, being gentle to avoid breaking them.

7. Pour half the batter into the prepared bundt pan. Drop a spoonful of half the Marinetti strawberry glaze over the batter, then pour the remaining batter on top.

8. Using a knife or skewer, gently swirl the glaze through the batter to create a marbled effect.

9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow cake to cool completely in the bundt pan, about 30-45 minutes.

11. Carefully remove the cake from the pan and place it on a serving plate.

12. Warm the remaining Marinetti strawberry glaze slightly (microwave for 10-15 seconds if needed).

14. Drizzle the strawberry glaze evenly over the cooled cake.

15. Serve as is or with additional fresh strawberries, if desired.

Special Note

When using a convection oven, you typically reduce the temperature by about 25°F compared to a regular oven. For the Strawberry Cream Cheese Swirl Bundt Cake, which is baked at 325°F in a regular oven, you should set your convection oven to 300°F. This adjustment helps ensure even baking and prevents the cake from drying out. Happy baking! 😊🍰