10 vegetable gratins that honor spring

In the category of family dishes, we ask for gratins. Not only are they quick to make, but you don't need to worry about cooking, since they brown nicely in the oven. And these are not the only advantages of gratin. It is also an economical recipe, perfect for small budgets, and a way to make the whole family love vegetables. Perfect when you're looking to better balance your diet while enjoying yourself.
Finally, last argument, and not least, they are infinitely adaptable, since you only need to change one or two elements of the garnish to obtain a completely different dish.
So, shall we get started?

What garnish for a spring gratin?

As for plants, we of course think of spring vegetables. Peas, asparagus, leeks, fennel, spinach, zucchini… There are lots of people on the menu this season. Be careful with carrots, beans and asparagus, which require pre-cooking before being added to the gratin. As for tomatoes and zucchini, very popular this season, we advise you to drain them beforehand. To do this, cut the vegetables into slices, then place them in a colander with a pinch of salt. Leave to rest for 30 minutes until they release their water. Drain them, before mixing them in the gratin mixture.

To this, we add proteins, such as pieces of chicken, ground meat or canned tuna, as well as starchy foods to obtain a complete all-in-one dish. Rice, pasta, potatoes, or quinoa, the choice is yours.
All that remains is to combine everything with a sauce or a mixture made from eggs and milk, similar to the quiche mixture, then sprinkle with cheese. During this spring season, we will favor fresh cheeses, such as cottage cheese, mozzarella or fresh goat's cheese. Don't hesitate to add spices or some fresh herbs (basil, mint, chives, etc.) to add extra flavor.

Finally, we put the gratin in the oven to obtain a crispy crust as desired, before eating.

To follow: 10 inspiring spring gratins recipes.