Pumpkin, zucchini or potato gratin can be revisited endlessly, according to your inspiration, your taste, the season and the products available!
A gratin is a classic family dish, convivial par excellence.
Accessible to everyone, it can be used as a single dish, as a small hot starter or fit perfectly as a side with meat or fish. It can match all tastes, and fit most diets while being inexpensive!
The traditional version is based on eggs, milk and cream.
→ For a dairy-free version, you can go with plain eggs, use nut milk or, for an exotic version, bring in some coconut cream or silken tofu.
→ Flavour this base with aromatic herbs or spices. Curry, cumin, paprika, star anise or tarragon, go very well with green leafy vegetables.
→ Add some crunch with a thin layer of crumble, or crushed walnuts, hazelnuts, or pistachios.
→ And above all, pack it with seasonal vegetables. It’s easy to incorporate any leftover vegetables to limit waste.
→ For additional protein, think about sliced bacon or ham or add a Mediterranean feel with some legumes or pasta.
My childhood favourite was the ‘Gratin Dauphinois’ with potatoes as the main ingredients.
→ For a lighter version, I love using zucchini, onions, eggplants or fennels.
→ In winter, broccoli, cauliflower, leek and squash make the main ingredients.
In France, even the cheese on top changes with the season, from Parmesan to Emmental, Comté, Fourme d’Ambert, goat cheese or even Roquefort or Gorgonzola. The famous traditional tartiflette is even based on Maroilles!
Mastering the art of gratin means you are never bored!
4 servings / Prep time: 15 min / Cooking time: 30 min
- 1 Bunch of Silverbeet (or Chard)
- 1 medium Onion, sliced
- 1 Garlic clove, crushed
- 2 Tbsp of extra virgin oil
- 4 Fresh Farmed Eggs
- 1 tsp of grounded nutmeg
- Some Celtic salt and freshly ground pepper
- Some grated cheese (optional)
Preheat the oven to 180º.
Cut off the foot of 1 bunch of Swiss chard and separate the green and the ribs. With a knife, coarsely chop the green leaves and set them aside. Then cut the ribs into 2 cm long pieces.
Beat the whole eggs with some nutmeg, Celtic sea salt and some pepper in a large bowl. Reserve.
In a large sauté pan, heat 2 tablespoons of olive oil and add the silverbeet ribs, the sliced onion and the crushed garlic. Mix well and cook, covered, for 10 minutes on medium heat. Drain and reserve.
In the same pan, cook the green parts on high heat for about 4 minutes (they should just start melting). Drain.
Mix the ribs, greens and eggs together into the bowl and pour the mixture into a buttered gratin dish. If using, sprinkle grated cheese over top.
Bake in the oven preheated to 180°C for 30 minutes until the gratin is golden brown.