Enjoy these wonderful recipes created specifically
for the Le Creuset Saucier and Au Gratin.

A Simple and Simply
Wonderful, Tomato Sauce
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Casseroled Eggs for Brunch,
Lunch - or Supper
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The Classic Potato Gratin
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A Classic Cheese Sauce for Vegetables
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Oven-Roasted Cauliflower



Casseroled Eggs for Brunch, Lunch - or Supper
14.25’ Oval Au Gratin

The versatile Le Creuset Au Gratin gets to do double duty here. You quickly sauté the shallots on the rangetop (or you could put the pan with the butter in the preheated oven and cook the shallots there) before adding the egg mixture.

This recipe is like a prepared canvas, ready for the painter/cook to add some final touches. We went Italian in the cheese department, but you could substitute Gruyere or Emmenthaler – or even a cheddar! And adding a tablespoon of chopped fresh herbs or a teaspoon of dried is another option. Mixed dried Italian herbs are a good choice, but make sure they still have a robust aroma.

For a vegetarian dish, skip the meat. If you do include it, buy 1/4 pound of prosciutto or Canadian bacon cut in 1/4-inch slices, and then dice into 1/4-inch cubes. A 4-ounce package of diced prosciutto, available in the deli section of some markets, is ideal.

You may choose to set aside a small part of the cheese to sprinkle on top of the casserole dish and very briefly brown under the broiler just before serving. It’s another example of the versatility of the Le Creuset Au Gratin.

Serve this rich dish in moderate portions either hot (after a short rest to finish cooking), or warm. Cooled and cut into small squares it also makes a delicious hors d’oeuvre, or take the squares along on a picnic.

5 tablespoons unsalted butter
2 tablespoons finely chopped shallots
10 eggs
2 cups ricotta cheese
1 pound fontina (preferably imported) or imported provolone cheese, shredded
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 pound prosciutto or Canadian bacon cut in small cubes (optional)
2 tablespoons chopped fresh herbs or 1 teaspoon dried (optional – see headnote)
Home-brewed tomato sauce for serving (optional - see recipe)

Preheat the oven to 350F.

In a large bowl, beat the eggs with a wire whisk until frothy. Then, with a sturdy spatula, mix in the ricotta, the fontina, parsley, flour, baking powder, salt, and pepper. Combine well, and then fold in the prosciutto or Canadian bacon. Set this aside while you prepare the pan.

Place the Au Gratin pan on the rangetop and melt the butter over medium-low heat. Toss in the shallots and sauté until they are wilted, about 2-3 minutes, stirring all the while. Move the Au Gratin pan off the heat.

Scrape the egg mixture into the Le Creuset Au Gratin and smooth the top. Bake in the preheated oven for about 45 minutes until the center is set. Use a cake tester or skewer to test.

Let the dish stand for 10 minutes or so before cutting into it. Serve with a dollop of tomato sauce.

Serves 8.