When I was in high school, my mother worked as a manager at a local hotel. She would frequently let me come and have dinner in the restaurant while she was on duty. They had a dish on the menu I used to get all the time, and haven’t made in years. Of course, their version was full of fat, and not something I would want to do today unless some changes were made.
When I scored these individual gratin dishes (aren’t they wonderful with the vegetable motif?), I started thinking about how I could use them. Maybe I could re-invent that mornay. I had just what I needed in the frig.
I stirred olive oil and flour together in a pot, replacing the butter likely in the original.
Heating it to boiling, stirring constantly to make a roux.
Add 2% milk, stirring constantly until thickened, replacing the whole milk and cream used in the original recipe. Add shredded cheese to complete the cheese sauce. Add salt and pepper. You could use a low-fat version to further reduce the fat.
I sprayed the dish with no-stick spray, and placed a piece of sourdough toast in the bottom.
On top, I placed sliced cooked chicken.
Then chopped broccoli from last night’s dinner.
Top with the cheese sauce…
then shredded cheese. I used Monterrey Jack and Cheddar.
Bake 30 minutes at 350 degrees, until bubbly and cheese is melted and golden, slightly browned.
Place the hot gratin dish on a plate for serving, and eat it right out of the baking dish. It stays nicely hot all through the meal.
The toast on the bottom stays nicely crispy, the perfect counter to the creamy sauce. Great for leftover chicken or turkey, with broccoli or even asparagus. Yum!
1 tablespoon olive oil
1 tablespoon all purpose flour
1 cup 2% milk
1/2 cup shredded cheese, Monterrey Jack and Cheddar
1/4 tsp each salt and pepper, or to taste
2 slices bread, toasted
1 cup cooked chicken
1 cup chopped broccoli
1 cup shredded Cheddar Jack cheese blend
Make the sauce by heating olive oil in a pan, add the flour stirring constantly. Cook one minute, making sure to stir well until it bubbles and all the lumps are gone. Add milk slowly, stirring constantly until sauce thickens. Remove from heat. Spray two individual gratin dishes with cooking spray. Place a piece of toast in the bottom of each one. Divide the chicken evenly between the two dishes, and repeat with the broccoli. Pour 1/2 the sauce on each gratin, then top each one with half the cheese. Bake at 350 degrees for 30 minutes. Serve immediately in the gratin dishes. Serves 2. Enjoy!
Do you have a recipe for individual baking dishes like these?