Recipes for Gratin
Potato and Brussels Sprouts Gratin • Keeping It Simple Blog
keepingitsimpleblog.com
A delicious cheesy gratin with shaved Brussels sprouts and potatoes that makes the perfect side dish for any occasion.
submitted by keepingitsimpleblog
Baked Parmesan Scallops
eatsbythebeach.com
Baked Parmesan Scallops are an easy, yet elegant, appetizer or dinner entree that’s perfect for holidays or special occasions. Garlic - herb butter and a blend of Italian cheeses lend tons of flavor.
submitted by EatsByTheBeach
Easy Brussels Sprouts Gratin
kalynskitchen.com
This Easy Brussels Sprouts Gratin has Swiss and Parmesan cheese, and it’s a perfect low-carb side dish for a special meal.
submitted by KalynsKitchen
Sweet Potato Gratin
awesomeon20.com
Sweet Potato Gratin is creamy, sweet, and just a little bit smoky. Thin slices of sweet potato are layered with smoked gouda, then the whole thing gets covered in cream and baked until tender.
submitted by awesomeon20
Bechamel
ohmybaguette.com
The Bechamel is a thick and soft sauce used for some of our favorite comfort foods like lasagna, and croque-monsieur. It is also a nice base for some gratins like cauliflower gratin.
submitted by ohmybaguette
Broiled Shrimp with Garlic Parsley Butter
theflavordance.com
These broiled shrimp with garlic parsley butter are absolutely delicious. They are simple and packed full of flavor with a crunchy breadcrumb topping.
submitted by theflavordance
Endive Gratin
ohmybaguette.com
Gratin d’endives à la Béchamel the endive gratin is a simple lunch idea to get more vegetables, or if don’t know what to make from endives except for a salad. This recipe contains a bit of sugar and
submitted by ohmybaguette
Zucchini Gratin
savorysuitcase.com
Looking for a side dish for your beef bourguignon, sole meuniere, or another French favorite? Try our ooey-gooey cheesy zucchini gratin!
submitted by Savory Suitcase
Summer Squash Gratin with Salsa Verde
smittenkitchen.com
Summer squash is given the Suzanne Goin treatment, which is to say raised to one of its highest callings. It’s salted to help remove its moisture, then mixed with shallots, gruyere cheese, brown buttered breadcrumbs and, finally, a salsa verde.
submitted by Cook A Thing
