http://Grandmarecipesflash.com/

Tasteful Recipes, s 699 N Broad Street, Middletown, CT (2026)

05/26/2026

Gournay Cheese and Sliced Radish Potato Gratin 🧀🌱
INGREDIENTS
4 medium radishes, thinly sliced (for a low-carb, peppery crunch texture mixed with potatoes)

2 large russet potatoes, peeled and sliced paper-thin

5 oz Gournay cheese (garlic and fine herbs flavor)

1 cup heavy cream

1/2 cup bone broth (chicken or vegetable)

1/4 cup unflavored whey or collagen protein powder (for protein boost)

1 cup shredded parmesan cheese

2 cloves garlic, minced

Salt and black pepper to taste

INSTRUCTIONS
Preheat your oven to 375°F (190°C) and grease a baking dish.

In a small saucepan over medium heat, whisk together the Gournay cheese, heavy cream, bone broth, protein powder, and minced garlic until completely smooth and simmering. Season with salt and pepper.

Layer half of the thin potato slices and radish slices in the bottom of the baking dish.

Pour half of the warm cheese sauce over the layer. Repeat with the remaining potatoes, radishes, and sauce.

Top evenly with the shredded parmesan cheese.

Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes until the top is golden brown and bubbling, and the potatoes are fork-tender.

05/26/2026

Queso Chihuahua and Charred Tomatillo Enchilada Bake 🧀🍅
INGREDIENTS
2 cups shredded Queso Chihuahua

1 lb shredded chicken breast (cooked)

6 low-carb or almond flour tortillas, cut into strips

1 lb fresh tomatillos, husked and rinsed

1 jalapeno pepper, halved and seeded

1/2 cup fresh cilantro

1/2 cup plain Greek yogurt (used as a high-protein sour cream replacement)

1 tbsp olive oil

1 tsp cumin

Salt and pepper to taste

INSTRUCTIONS
Preheat oven to 400°F (205°C). Place tomatillos and jalapeno on a baking sheet, drizzle with olive oil, and roast for 12-15 minutes until charred.

Transfer charred tomatillos, jalapeno, cilantro, cumin, salt, pepper, and Greek yogurt into a blender. Blend until smooth to create the green enchilada sauce.

Reduce oven heat to 375°F (190°C).

In a baking dish, spread a thin layer of the tomatillo sauce. Layer half of the tortilla strips, followed by all of the shredded chicken, half of the remaining sauce, and half of the Queso Chihuahua.

Add the remaining tortilla strips, the rest of the sauce, and top with the remaining Queso Chihuahua.

Bake for 25 minutes until the cheese is melted, bubbly, and slightly golden on top.

05/26/2026

Appenzeller and Spiced Pumpkin Sourdough Strata 🧀🎃
INGREDIENTS
6 cups stale sourdough bread, cut into 1-inch cubes

1.5 cups Appenzeller cheese, shredded

1 cup pure pumpkin puree

8 large eggs

1 cup whole milk or unsweetened almond milk

1/2 cup unflavored whey protein powder

1 tsp pumpkin pie spice

1/2 tsp garlic powder

Salt and black pepper to taste

INSTRUCTIONS
Grease a 9x13-inch baking dish and arrange the sourdough bread cubes evenly inside.

In a large bowl, vigorously whisk together the eggs, pumpkin puree, milk, protein powder, pumpkin pie spice, garlic powder, salt, and pepper until completely combined.

Stir half of the shredded Appenzeller cheese into the egg mixture.

Pour the liquid evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Cover and let sit in the fridge for at least 30 minutes (or overnight).

Preheat oven to 350°F (175°C). Sprinkle the remaining Appenzeller cheese over the top of the strata.

Bake uncovered for 45-50 minutes until the center is set and the top is puffed and golden brown.

05/26/2026

Montasio Cheese and Roasted Leek Gnocchi Bake 🧀🌱
INGREDIENTS
16 oz cauliflower gnocchi (keto-friendly alternative)

1.5 cups Montasio cheese, shredded

2 large leeks, white and light green parts only, sliced into rounds

1 cup cottage cheese, blended smooth (high-protein cream base)

1/2 cup vegetable broth

2 tbsp olive oil

2 cloves garlic, minced

Salt, pepper, and nutmeg to taste

INSTRUCTIONS
Preheat oven to 400°F (205°C). Toss the sliced leeks with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender and slightly browned.

While leeks roast, cook the cauliflower gnocchi according to package instructions (pan-searing in a little olive oil works best for texture).

In a bowl, mix the smooth blended cottage cheese, vegetable broth, minced garlic, a pinch of nutmeg, and half of the Montasio cheese.

Combine the cooked gnocchi, roasted leeks, and cream sauce together, then transfer into a baking dish.

Top with the remaining shredded Montasio cheese.

Bake at 375°F (190°C) for 20 minutes until the edges are bubbling and the cheese is beautifully melted.

05/26/2026

Cambozola and Sliced Fig Sweet Potato Casserole 🧀🍠
INGREDIENTS
3 large sweet potatoes, peeled and cubed

4 oz Cambozola cheese, crumbled

4 fresh figs, sliced thin

1/4 cup grass-fed butter, melted

1/4 cup unflavored collagen peptides

1/4 cup chopped walnuts

1/2 tsp ground cinnamon

Salt to taste

INSTRUCTIONS
Place cubed sweet potatoes in a large pot of water, bring to a boil, and cook for 15 minutes until completely tender. Drain well.

Mash the sweet potatoes with the melted butter, collagen peptides, cinnamon, and a pinch of salt until smooth.

Spread the mashed sweet potato mixture into an even layer in a greased baking dish.

Arrange the fresh fig slices over the sweet potatoes, then sprinkle the crumbled Cambozola cheese and chopped walnuts evenly across the top.

Preheat oven to 375°F (190°C).

Bake for 20 minutes until the cheese is wonderfully melted and gooey, and the walnuts are fragrant and toasted.

05/26/2026

Grana Padano and Zucchini Ribbon Pasta Al Forno 🧀🥒
INGREDIENTS
4 medium zucchinis, shaved into thick ribbons using a vegetable peeler

1.5 cups Grana Padano cheese, freshly grated

1.5 cups lean ground beef or ground turkey

2 cups no-sugar-added marinara sauce

1 cup ricotta cheese

1 large egg

1 tbsp Italian seasoning

Salt and black pepper to taste

INSTRUCTIONS
Lay the zucchini ribbons on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat thoroughly dry.

In a skillet over medium-high heat, brown the ground meat until fully cooked. Drain excess fat, then stir in the marinara sauce and Italian seasoning.

In a small bowl, mix the ricotta cheese, egg, and 1/2 cup of the grated Grana Padano cheese together.

Preheat oven to 375°F (190°C). Grease a baking dish.

Layer half of the zucchini ribbons at the bottom, spread the ricotta mixture over them, add the meat sauce, and sprinkle with half of the remaining Grana Padano. Repeat with another layer of zucchini ribbons, meat sauce, and finish with the rest of the Grana Padano on top.

Bake for 30 minutes until bubbling and golden. Let rest 10 minutes before slicing.

05/26/2026

Ptit Basque and Roasted Fennel Root Gratin 🧀🌿
INGREDIENTS
2 large fennel bulbs, fronds removed, cored and sliced thin

1.5 cups Ptit Basque cheese, shredded

3/4 cup heavy cream

1/4 cup unflavored whey protein powder

2 tbsp grass-fed butter

2 cloves garlic, minced

Salt and fresh cracked black pepper to taste

INSTRUCTIONS
Preheat oven to 375°F (190°C). Melt butter in a large skillet over medium heat. Add the sliced fennel and garlic, sautéing for about 8-10 minutes until the fennel starts to soften and turn translucent.

In a small bowl, whisk together the heavy cream, whey protein powder, salt, and pepper until completely smooth.

Transfer the sautéed fennel into a baking dish. Pour the cream mixture evenly over the top.

Sprinkle the shredded Ptit Basque cheese uniformly over the entire dish.

Cover with foil and bake for 20 minutes.

Remove the foil and bake for an additional 15 minutes until the fennel is completely tender and the cheese forms a rich, bubbly crust.

05/26/2026

Queso Cotija and Pinto Bean Tamale Pie Casserole 🧀🌽
INGREDIENTS
1 cup crumbled Queso Cotija

1 can (15 oz) organic pinto beans, rinsed and drained

1 lb lean ground beef

1 small onion, diced

1 cup no-sugar-added tomato sauce

2 tbsp taco seasoning

1.5 cups almond flour (keto cornbread crust alternative)

2 large eggs

1/4 cup grass-fed butter, melted

1/2 cup unsweetened almond milk

1 tsp baking powder

INSTRUCTIONS
Preheat oven to 375°F (190°C). In a large skillet, cook the ground beef and diced onion over medium heat until meat is fully browned. Drain fat.

Stir in the taco seasoning, pinto beans, and tomato sauce. Simmer for 5 minutes, then transfer the mixture into the bottom of a casserole dish.

In a medium bowl, whisk together the almond flour, baking powder, eggs, melted butter, and almond milk to create a thick batter.

Spoon the almond flour batter evenly over the beef and bean filling, smoothing it out with a spatula.

Top the batter with the crumbled Queso Cotija cheese.

Bake for 25-30 minutes until the cornbread-style topping is firm, set, and golden brown.

05/26/2026

Moliterno with Truffle and Wild Mushroom Polenta Bake 🧀🍄
INGREDIENTS
1 cup coarse cornmeal (polenta)

3 cups vegetable broth or bone broth

1 cup Moliterno with Truffle cheese, grated

2 cups assorted wild mushrooms (cremini, shiitake, oyster), sliced

2 tbsp olive oil

2 cloves garlic, minced

2 tbsp fresh thyme leaves

Salt and pepper to taste

INSTRUCTIONS
In a medium pot, bring the broth to a rolling boil. Slowly whisk in the cornmeal. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until thick and creamy.

Remove polenta from heat and stir in half of the grated Moliterno with Truffle cheese until fully melted. Pour the polenta into a greased baking dish and smooth the surface.

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium-high heat. Add the wild mushrooms, garlic, and thyme. Sauté for 6-8 minutes until mushrooms are tender and golden. Season with salt and pepper.

Spread the sautéed mushrooms evenly over the polenta layer.

Top with the remaining truffle cheese and bake for 15-20 minutes until the cheese is beautifully melted and bubbling.

05/25/2026

Aged Gouda and Roasted Acorn Squash Wedges Gratin 🧀🍁
INGREDIENTS
1 large acorn squash, halved, seeded, and cut into 1-inch wedges

1.5 cups Aged Gouda cheese, shredded

1/2 cup heavy cream

2 tbsp grass-fed butter, melted

1/4 cup unflavored collagen peptides

1/2 tsp ground nutmeg

Salt and black pepper to taste

INSTRUCTIONS
Preheat oven to 400°F (205°C). Toss acorn squash wedges with melted butter, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20 minutes until just tender.

In a small bowl, whisk the heavy cream, collagen peptides, and ground nutmeg together until smooth.

Arrange the par-roasted acorn squash wedges overlapping tightly in a baking dish.

Pour the heavy cream mixture over the squash wedges.

Layer the shredded Aged Gouda cheese generously over the top.

Lower oven temperature to 375°F (190°C) and bake the gratin for 15-20 minutes until the cream is reduced and the Gouda forms a deep golden, crispy crust.

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