Gratin Greatness

Gratin Greatness: Featuring Gruyere & Parmigiano Potato Gratin

The definition of “au gratin” is:
sprinkled with breadcrumbs or grated cheese, or both, and browned.

While macaroni and cheese might be the most popular form of gratin, here we are highlighting our favorite combinations of vegetables, cheese, cream, spices and / or herbs baked into crunchy-on-top, creamy-below comfort-food goodness.



Spinach Gratin

If you like creamed spinach, consider spinach au gratin its fancier cousin. The recipes are similar, but with a few additional steps. Once you have your creamy spinach, transfer to an oven safe dish, top with buttery, parmesan bread crumbs and bake for 15-20 minutes to form a crunchy golden crust. Serve it up alongside roasts, steak, ribs or herby chicken.

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Parmesan Gruyere & Potato

Gruyere & Parmigiano Potato Gratin

Creamy in the middle, crispy on top! This recipe coats thinly sliced potatoes in a cheesy-herby cream before they are arranged artfully in a pan and baked. Not only is the finished product a beautiful dish, but you can bet the combination of gruyere, parmigiano reggiano, garlic and thyme will make it a tasty one too.

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Leek & Fennel

Fennel & Leek Gratin

This recipe is an excellent ingredient combination for those days you just want to “change things up” a bit. Fennel bulb is a large, white bulb resembling a cross between an onion and the base of a bunch of celery. It has a sweet, perfume-y, anise-like flavor and can be enjoyed raw or cooked. It is often used as a flavor enhancer like onions or celery, but can also be prepared like a root vegetable as we see here. This recipe combines it with leeks and a savory herbed cream sauce – a combo that would go great with some pan-fried pork chops. 👌

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Zucchini & Eggplant

Eggplant and Zucchini Gratin

An elegant and healthy veggie-filled side dish tasty and beautiful enough to brighten any holiday or special occasion. Featuring thinly sliced eggplant, zucchini and tomatoes seasoned with lots of garlic, Italian herbs and parmesan cheese, we recommend using a mandolin to save some time prepping this recipe. Feel free to add a drizzle of your favorite tomato sauce, or top with mozzarella and brown in the oven before serving for your own unique spin. Delizioso! 👌

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Cauliflower Gratin

Consider this recipe a must-try if you’re looking for a side dish sure to “WOW”! Ready in under 40 minutes, cooked cauliflower florets are added to a baking dish then covered in a smooth and creamy white cheddar and parmesan sauce. Complete with crunchy, toasted panko bread crumbs, bacon bits and parsley on top, it’s like macaroni and cheese meets scalloped potatoes – but better.

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Root Vegetable

Root Vegetable Gratin

Made with butternut squash, turnips, and rutabaga, feel free to swap or add carrot, parsnip, sweet potatoes or regular potatoes to this cheesy root vegetable fiesta. After cutting your veggies into 1/4 – 1/8  inch-thick slices, arrange them in a flat layer along the bottom of a greased baking dish followed by a layer of gruyere cheese. Repeat layering the veggies and cheese until the dish is full, as you would lasagna. Once complete, pour your seasoned cream sauce over the vegetables and bake, covered, for about 1 hour and 20 minutes. Let broil a few minutes to brown on top before letting it cool  for 10 minutes before diving in.  Pairing with an herby roasted chicken for a ⭐⭐⭐⭐⭐ winter dinner.

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Broccoli Gratin

This is one uber-cheesy broccoli & cheddar combo the whole family will love. Made with a delicious cheese sauce that includes parmesan, cheddar, garlic, milk and butter, you can have the whole thing ready in about 40 minutes. Blanch your broccoli, prep your sauce, pour it all into a deep baking dish, top with bread crumbs, parmesan, extra cheddar and seasonings, bake until golden brown and BOOM – a delicious dinner side!

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Brussels Sprouts

Brussels Sprouts Gratin

Here’s one gratin that is as trendy as it is appetizing. Picture-worthy AND mouth-watering from a tasty panko bread crumb and crispy onion topping, brussels sprouts are roasted in a delicate and delicious bechamel sauce. The 20 minutes of pre-roasting the brussels sprouts aside, this recipe is as easy as preparing your sauce, mixing it into your brussels sprouts, sprinkling on your bread crumbs, baking until brown and hitting it with some crispy onions before serving. The hardest part might be letting it cool for 10-15 minutes before diving in!

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Spaghetti Squash Au Gratin

Spaghetti Squash Gratin

We love winter squash, especially this particular variety because it can be used similarly to spaghetti pasta, but has 130% less calories! The first step is to roast the spaghetti squash with olive oil, salt and pepper for 30 minutes at 400º F. While the squash is cooking, mix together caramelized onions with sour cream, cheddar cheese, parmesan and bacon bits. When the squash is done and cools enough to handle safely, use a fork to pull it apart into the spaghetti-like strands it is famous for. Mix the squash with your bacon & cheese and bake in a casserole dish for 20 minutes until browned on top. Hit it with some chives for a gourmet touch before serving. C’est magnifique!

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December 15, 2020