Gratin

Gratins have been around since the invention of the stove I reckon. If you think about it, a lasagne, cauliflower and cheese and a haché parmentier are roughly the same thing: some carbohydrates or vegetables mixed in with a béchamel and potentially some cheese, stuck into an oven until it all turns into a beautiful melting pot of a dish, covered with a bubbling crust.

A good gratin is a staple dish in our house, as it gives new life to leftover pasta, potatoes or vegetables. I mostly use either single cream for my bakes or a tomato sauce to bind the main body of the dish together and then top it with grated cheese. I then stick it in the oven, which has been preheated to 180° and bake it for 30-40 minutes until it is golden brown on top and bubbling.

I don’t think I have ever eaten a bad gratin and, eaten with a crispy green salad, it is a really lovely meal.

– Emilie

Above is a gratin I made the other day with broccoli, potato and some lardons!

1 COMMENT - Add your own

1. synnove | December 19, 2013 | Reply

thank you! this is just what I needed. I throw away too many leftovers. I had forgotten about gratin’s!!

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