Cooking-ez.com

Croque-monsieur

A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
79,4904/5 for 4 ratings 46 min.

Scallops au gratin

Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
909 1 hour 7 min.

Endives

A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
69,7575/5 for 1 ratings 1 hour 29 min.

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
20,1654.1/5 for 19 ratings 1 hour 33 min.

Ham "friand" pie

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
14,1724.2/5 for 20 ratings 1 hour 5 min.

Harvest Gratin

Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
6,1544.1/5 for 16 ratings 1 hour 15 min.

Italian style gratin

This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
11,0254.8/5 for 10 ratings 1 hour 8 min.

Leek and Mimolette tart

This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.
8,3984.1/5 for 16 ratings 1 hour 16 min.

Montlebon toast

Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
9435/5 for 1 ratings 46 min.

Moussaka

Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
120,793 14/5 for 1 ratings 2 hours 53 min.

Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
38,1693.8/5 for 17 ratings 2 hours 1 min.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
15,7564.7/5 for 15 ratings 35 min.

Spinach Croque-monsieur

A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
8,8904.5/5 for 2 ratings 45 min.

Spinach Mornay

This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
963 40 min.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
8,6654.3/5 for 15 ratings 33 min.

Stuffed artichokes au gratin

For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
2,6145/5 for 13 ratings 1 hour 33 min.

Bolognaise lasagne

Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
48,7924.3/5 for 15 ratings 2 hours 3 min.