You don’t know what to do with vegetables, pasta from the day before or even leftover raclette that’s lying around in your fridge? Good news: gratins are the perfect solution to use them. Firstly, because they accept almost all ingredients and then because there is nothing more delicious than a good autumn gratin. Served on a large dish in the center of the table, it is perfect for a convivial seasonal dinner. Generously covered with cheese, gratins are also the ideal trick for getting children to eat vegetables… and adults alike.
The good fall gratin
Since fall is rich in delicious vegetables, choose from your favorites: potatoes, carrots, sweet potatoes, squash, cabbage, beets, mushrooms. Combine tender vegetables such as squash or sweet potatoes with crunchier vegetables such as carrots or certain cabbage. Don’t forget to season as you go, adding salt, pepper, and some aromatic herbs like thyme, rosemary or parsley. These herbs accentuate the fall flavors of your vegetables. For a stronger taste, a pinch of nutmeg, cumin, or even a touch of cinnamon is always welcome.
Next, let’s move on to the cheese. If the great classics – Emmental, Comté and Parmesan – still work, don’t hesitate to vary the pleasures with Bleu d’Auvergne, goat’s cheese or even Morbier. We add as much as we want during assembly, but we especially use it lightly at the end to obtain this pretty golden crust after cooking. For more crunch, you can add a little breadcrumbs mixed with some crushed walnuts or hazelnuts. We put it in the oven and that’s it!
Duck parmentier with sweet potato gratin with parmesan
© Emanuela Cino
A rich and comforting fall recipe, perfect for brightening up gray days.
Discover our recipe for Duck Parmentier with sweet potato gratin with parmesan
Dauphinois-style kohlrabi gratin
© Valéry Guedes
Gratin dauphinois is a great classic of French cuisine, but have you ever tried to revisit it with kohlrabi? We bet you will be won over!
Discover our recipe for Dauphinois-style kohlrabi gratin
Polenta gratin like a croque-monsieur
© Emanuela Cino
We replace the sandwich bread with polenta in this variation of the croque-monsieur.
Discover our recipe for Polenta Gratin like a croque-monsieur
Vegetable gratin with cumin
© Christophe Roué
Spotlight on seasonal vegetables in this vegetarian dish that will please everyone.
Discover our recipe for Vegetable Gratin with Cumin
Dauphiné ravioli gratin with bacon and Fourme d’Ambert
© Emanuela Cino
A gratin of pasta, certainly, but not just any pasta. We choose the famous delicately stuffed Dauphiné ravioli, always just as delicious.
Discover our recipe for Gratin of Dauphiné ravioli with bacon and Fourme d’Ambert
Pak choi gratin, ham and béchamel
© Émilie Guelpa
If you like endives with ham, you will love this variation made with bok choy, a tender and tasty Chinese cabbage.
Discover our recipe for Pak choi au gratin, ham and béchamel
Jura gratin with morbier
© Emanuela Cino
A tasty dish that highlights Morbier, the famous Jura cheese. Be careful not to add too much salt because the ham and cheese already are.
Discover our recipe for Jura Gratin with Morbier
