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Fall Flavors Menu

* Leave roots and 1 inch of stems on 8 medium beets; scrub with a brush. Place on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off roots and stems; rub off skins. Cut into wedges; combine with 2/3 cup vertically sliced red onion in a large bowl. Combine 2 1/2 tablespoons balsamic vinegar, 1 tablespoon extravirgin olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; drizzle over salad. Top with 1/4 cup toasted chopped walnuts.

Broccoli Potato Gratin

A classic French dish, potato gratin combines with the American favorite, broccoli-cheese casserole, for a tasty twist on both. Make sure all the potato slices are about the same thickness so they cook evenly.

Broccoli Potato Gratin Photo by: Randy Mayor; Katie Stoddard

Ingredients

  • 6 cups chopped broccoli florets (about 1 pound)
  • 3/4 cup minced shallots (about 4 large)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons chilled butter, cut into small pieces
  • 3/4 cup (3 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

Cooking Light NOVEMBER 2007

Beet and walnut salad*

Roasted pork tenderloin

Formal Menu Top Fall Flavors Menu

Broccoli Potato Gratin

Beet and walnut salad*

Roasted pork tenderloin

Cooking Light

Formal Menu Bottom

Shopping List for Fall Flavors Menu

Serve leftover gratin the next night with store-bought rotisserie chicken. (Serves 6)

* Leave roots and 1 inch of stems on 8 medium beets; scrub with a brush. Place on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off roots and stems; rub off skins. Cut into wedges; combine with 2/3 cup vertically sliced red onion in a large bowl. Combine 2 1/2 tablespoons balsamic vinegar, 1 tablespoon extravirgin olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; drizzle over salad. Top with 1/4 cup toasted chopped walnuts.

Shopping List:

Produce

  • 6 cups chopped broccoli florets (about 1 pound)
  • 3/4 cup minced shallots (about 4 large)
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced garlic

Spices

  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper

Recipe List

Broccoli Potato Gratin

Beet and walnut salad*

Roasted pork tenderloin

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Fall Flavors Menu
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