Haute Dishes

Elevate comforting casseroles with a sprinkling of sophisticated touches and nary a can of soup in sight

Casseroles represent the best of cooking: They are generous and feed a multitude, they are thrifty and make-ahead, and they always please a crowd. But they can also fall victim to a punchline in a joke about old-fashioned, heavyfood. Are casseroles too dowdy and down-home to serve to company? No! It’s time to put hotdish jokes to bed becausethese recipes show how classy a casserole can be. These bakes are best-in-class with more vegetables, no canned soupsand plenty of sophisticated charm. From a vibrant Mediterranean pasta bake to oven risotto with a tangle of lemonshrimp, these are casseroles that truly do it all and look gorgeous on any table.

Baked Risotto with Lemon Shrimp

Baked Risotto with Lemon Shrimp

Makes 4 to 6 servings

If I could pick one casserole to serve to company, this would be it. The oven makes a dreamy, easy risotto that is hands-off, with no stirring required. The rice is still tender and al dente, with a creamy, herbflecked sauce. The shrimp are broiled right on top of the risotto for a really spectacular presentation and easy serving.

1 lemon

4 tablespoons unsalted butter, divided

4 garlic cloves, minced

1 small white onion (8 ounces), diced

2 cups Arborio rice

1 cup dry white wine such as a Chardonnay or Pinot Grigio

5 cups low-sodium chicken broth, divided

2 teaspoons kosher salt, divided

1 pound uncooked shrimp, deveined with tails, thawed and drained

freshly ground black pepper

1 cup grated Parmesan cheese

3/4 cup frozen peas

1/4 cup finely chopped Italian parsley, plus more to garnish

1. Heat the oven to 350°F. Use a vegetable peeler to peel the lemon, reserving the peel. Juice the lemon and reserve.

2. Place a 3- to 4-quart Dutch oven or pot over medium heat and melt 2 tablespoons of the butter. Gently cook the onion and garlic until fragrant and softened, 2 to 3 minutes. Add the rice and cook, stirring frequently, for another 2 minutes or until the grains of rice are translucent at the edges.

3. Raise the heat to medium and pour in the wine. Cook for about 1 minute, stirring constantly, or until it has mostly evaporated. Add 4 cups of broth, 1 teaspoon of salt, and the reserved lemon peel. Bring to a simmer, then cover with a lid and bake for 18 minutes.

4. While the risotto is baking, prep the shrimp. Toss the shrimp in a large bowl with the lemon juice, remaining 1 teaspoon of salt and a generous amount of black pepper.

5. Remove the lid of the Dutch oven and stir in the remaining 1 cup broth, Parmesan cheese, peas and Italian parsley.

6. Turn the oven to broil. Arrange the shrimp on top of the risotto and broil uncovered for 5 minutes or until the shrimp is pink and cooked through. Garnish with additional parsley and serve immediately.

Baked Penne alla Vodka

Baked Penne alla Vodka

Makes 6 servings

This pasta bake is everything my Italian-American husband wants in a pasta bake: creamy red sauce (left a little chunky for a satisfyingly meaty tomato texture), al dente penne (it cooks right in the oven, in its sauce), and a crispy, delicate layer of prosciutto hovering on top for an impressive finish.

16 ounces uncooked penne pasta

4 tablespoons unsalted butter

6 garlic cloves, roughly minced

2 (28-ounce) cans of diced tomatoes with their juices

1/2 cup vodka

2 cups cream

2 teaspoons salt

freshly ground black pepper

11/4 cup grated Parmesan cheese, divided

4 ounces prosciutto, cut with scissors into rough pieces or strips

olive oil

finely chopped Italian parsley, to garnish

1. Heat the oven to 400°F and grease a 9x13-inch baking dish with baking spray or olive oil. Spread the penne in the dish.

2. Melt the butter in a deep sauté pan or 4-quart pot and cook the garlic over low heat until fragrant and soft, about 3 minutes. Pour in the tomatoes with their juices and bring to a simmer. Simmer for 10 minutes, stirring frequently. Add the vodka and cook for another 2 minutes.

3. Whisk in the cream and bring back to a simmer. Cook for 1 minute then remove from the heat. Whisk in the salt and a generous quantity of black pepper, along with 1 cup of Parmesan cheese.

4. Pour the sauce over the penne and stir. Cover the baking dish tightly with foil and bake for 45 minutes. Remove the foil and turn the oven to broil. Cover the top of the pasta dish with the cut strips of prosciutto and drizzle lightly with olive oil. Broil for 5 minutes or until the prosciutto is crisp.

5. Top with the remaining 1/4 cup Parmesan and Italian parsley to garnish. Serve immediately.

Ham and Gruyère Potato Gratin

Ham and Gruyère Potato Gratin

Makes 6 servings as a main dish

Ham and potato casserole is an absolute bedrock of casserole culture. How many times have you seen this classic on a potluck table? I love the old-school version, but I also think that a potato casserole lends itself beautifully to a more upscale interpretation. I substitute a brown-butter white sauce for the can of soup, and fresh potatoes for frozen (slicing them gratin-style classes this up, too). Caramelized onions, whole-grain mustard and rosemary level-up the flavor for a ham and potato bake that deserves to be the star of a dinner party.

6 tablespoons unsalted butter, divided

1 large white onion (1 pound), cut into quarter moons

21/2 teaspoons kosher salt, divided

2 cloves of garlic, minced

1 tablespoon minced rosemary, from 1 large sprig

1/3 cup flour

3 cups whole milk freshly ground black pepper

2 tablespoons whole-grain mustard

3/4 pound thickly-sliced ham, roughly torn or chopped

1/2 pound shredded Gruyère cheese, divided

3 pounds russet potatoes, well-scrubbed

finely-chopped Italian parsley, to garnish

1. Heat the oven to 350°F. Grease a 9x13-inch baking dish with baking spray or butter.

2. Melt 2 tablespoons butter in a large skillet. Stir in the onions and sprinkle with 1 teaspoon salt. Cook on medium heat (lower the heat if onions begin to crisp or burn on edges), stirring occasionally, until onions are light brown and caramelized, about 20 minutes. Near the end of cooking, stir in the garlic and rosemary.

3. Meanwhile, melt the remaining 4 tablespoons butter in a 3-quart saucepan over medium heat. Let the butter brown until it smells toasty and darkens in color. Remove from the heat and rapidly whisk in the flour; it will clump up into thick, oily crumbs. Pour in about ½ cup of milk, whisking vigorously, then return to the heat and slowly whisk in the rest of the milk, beating each time until the mixture is relatively smooth. Bring to a simmer, then remove from the heat. The sauce will be the consistency of a thin batter. Stir in a generous quantity of black pepper as well as the mustard.

4. Scrape the white sauce into a large bowl and stir in the caramelized onions, ham and half of the shredded Gruyère cheese. Cut each potato lengthwise, then use a mandoline or very sharp knife to slice about ¼-inch thick. Stir into the white sauce as the potatoes are sliced.

5. Spread the potatoes and sauce evenly in the prepared dish and sprinkle the remaining Gruyère over the top. Cover tightly with foil. Bake 45 minutes. Remove foil and bake an additional 25 to 35 minutes or until potatoes are tender. Turn oven to broil and broil for 5 minutes or until top browns and edges bubble. Sprinkle lightly with finely chopped parsley to garnish. It may look soupy but will firm up quickly as it cools. Let stand for 10 minutes before serving.

Saucy White Bean and Sausage Bake

Saucy White Bean and Sausage Bake

Makes 6 servings

This hearty bake is a fresher take on the casserole as comfort food, turning to beans as its main protein and folding in a colorful mix of red pepper and kale. Its zingy flavors and crispy top make this great to eat on its own, as a sort of oven stew, or you can serve it over pasta, rice or a bowl of steamed greens.

3 (15-ounce) cans cannellini or Great Northern beans, drained

12 ounces chicken andouille sausage, sliced into diagonal half-moons

2 tablespoons olive oil, plus more for drizzling

1 small onion (8 ounces), roughly chopped

4 garlic cloves, roughly chopped

1 (12-ounce) jar roasted red peppers, drained and roughly chopped

3 ounces baby kale, roughly chopped

1 lemon, juiced

2 teaspoons kosher salt

freshly-ground black pepper

1 (24-ounce) jar marinara sauce

11/3 cups grated Parmesan cheese, divided

2 tablespoons coarse cornmeal

⅔ cup breadcrumbs

1. Heat oven to 400°F. Grease a 9x13-inch baking dish with baking spray or olive oil. Spread the drained beans in the baking dish.

2. Sear the chicken sausage in a large skillet over medium-high heat until browned, then turn down the heat and stir in the olive oil. Cook the onion and garlic until fragrant, 3 to 5 minutes. Stir in the red peppers and the chopped kale and cook for about 1 minute or until wilted. Stir in the lemon juice and salt, and a generous amount of fresh pepper. 3. Stir the contents of the skillet into the dish of beans. Stir in the marinara sauce. Add 2/3 cup Parmesan and the cornmeal. 4. In a small bowl mix the breadcrumbs and the remaining 2/3 cup Parmesan with a generous glug of olive oil. Mix with fingers until the texture of wet sand. Strew over top of the beans and drizzle lightly with olive oil. Bake uncovered for 30 minutes or until browned and bubbling.

Chicken Orzo Florentine

Chicken Orzo Florentine

Makes 6 servings

Sun-dried tomatoes, capers, lemon, olives: This pasta bake is a fabulous mix of all the Mediterranean flavors I love. You don’t even have to cook the pasta ahead. It absorbs all of those tastes and bakes to perfectly al dente in the oven.

16 ounces uncooked orzo pasta

1/4 cup pine nuts

2 tablespoons olive oil

4 garlic cloves, peeled and roughly chopped

1/4 cup chopped sun-dried tomatoes

5 ounces baby spinach, roughly chopped

1/4 cup capers

1/4 cup chopped green olives

12 ounces uncooked chicken breast, cut into fine strips, 1 to 2 inches long

1 lemon, zested and juiced

4 cups low-sodium chicken broth

2 tablespoons Dijon mustard

11/2 teaspoons salt

freshly ground black pepper

2 ounces Parmesan, roughly grated or shaved with a peeler into long thin strips

1. Heat the oven to 350°F and grease a 9x13-inch baking dish with baking spray or olive oil. Spread the orzo in the greased dish.

2. Heat a heavy skillet over medium heat and toast the pine nuts, stirring frequently and watching closely to make sure they toast to a dark tan color but do not burn, about 2 to 3 minutes. Stir the pine nuts into the orzo.

3. Return the skillet to medium heat. Heat the olive oil and cook the garlic and sun-dried tomatoes until soft and fragrant, about 3 minutes. Stir in the chopped baby spinach and cook in handfuls until lightly wilted. Remove the pan from the heat and stir its contents into the orzo. Stir the capers, chopped green olives and pieces of chicken breast into the orzo as well. Sprinkle the lemon zest on top.

4. Heat the chicken broth to boiling, then whisk in the lemon juice, Dijon mustard, salt and a generous quantity of black pepper. Pour gently over the orzo. Cover the pan tightly with foil. Bake for 25 to 30 minutes, or until pasta is just al dente (it will still look saucy).

5. Remove the foil and turn the oven to broil. Sprinkle the Parmesan on top and broil for 2 to 3 minutes or until cheese is melted and the edges are crispy. Serve immediately.

By Faith Durand

Photography Terry Brennan

Food Styling Lara Miklasevics