a dish that never fails!

Be sure to try and test these recipes from vegetable gratin that we have selected to share with you.

Believe me: even those who say they don’t like vegetables will scrape the plate down to the last crumb!

Simple vegetable gratin

Ingredients

• 2 carrots
• 1 broccoli branchs
• 100ml olive oil
• 2 garlic cloves
• 1 courgette
• 1 red pepper
• 200gr corn
• 100gr mushrooms
• 100gr grated cheese
• salt qb
• pepper to taste

preparation method

• Cut the carrots into slices and the broccoli into sprigs.
• Cook the vegetables in salted water, drain and reserve.
• Heat a frying pan with olive oil, garlic, courgette and bell pepper cut into thin strips.
• Then add the carrots, broccoli, corn and finally the mushrooms.
• Rectify the seasonings and cook a little more until everything is soft.
• Transfer everything to a container that can go in the oven and sprinkle with cheese.
• Take it to the oven at 200º until gratin.
• Serve immediately.

Vegetable and fish gratin

Ingredients

• 6 fish fillets of your choice
• 2 onions
• 1/2 branch of broccoli
• 1/2 branch of cauliflower
• 1 carrot
• 400gr potatoes
• 2 c. flour soup
• 2 c. butter soup
• 500ml milk
• Juice of 1/4 lemon
• 250ml cream
• 1 bay leaf
• grated cheese qb
• olive oil qb
• salt qb
• pepper to taste
• Nutmeg qb

preparation method

• Heat a little oil in a frying pan.
• Add the onions and a bay leaf and cook until soft.
• Add the grated carrot, cook for another 2 or 3 minutes, then add the fish, cut into cubes and free of bones and skins.
• Season with salt and pepper and remove from the heat as soon as the cubes are cooked.
• Add the potatoes cut into pre-fried cubes, the broccoli and cauliflower sprigs, stir gently and set aside.
• Meanwhile, melt the butter in a pan, add the flour, stir well and add the hot milk, carefully stirring constantly.
• Add the cream and stir until it starts to boil.
• Remove from heat, season with salt, pepper, nutmeg and a few drops of lemon juice.
• Mix a part of this cream with the fish and vegetable preparation and spread it all on a baking tray.
• Cover with the remaining cream, sprinkle with grated cheese and bake in the oven at 220º until it is well browned and golden.
• Serve hot.

Vegetable and chicken gratin

Ingredients

• 1 c. butter soup
• 1 onion
• 1 carrot
• 1 branch of broccoli
• 3 cooked and shredded chicken breasts
• 1 courgette
• 50gr grated mozzarella cheese
• salt qb
• ingredients for omeye:
• 2 c. butter soup
• 1.5 c. wheat flour soup
• 1.5 cups of tea milk
• salt qb
• pepper to taste
• nutmeg qb

preparation method

• As a first step, prepare the sauce: melt the butter in a pan over medium heat, sprinkle in the flour and cook for another 2 minutes, stirring constantly.
• Slowly pour the milk into this preparation, stirring constantly until it thickens.
• Season with salt, pepper and nutmeg, remove from heat and set aside.
• Heat a frying pan with the butter and sauté the onion for about 2 minutes.
• Add the chopped carrots and broccoli and sauté for about 3 minutes.
• Add the chicken, courgette and season with salt and pepper.
• Cook everything for another 5 minutes and pour the mixture into a baking dish.
• Cover with the reserved sauce, sprinkle with the cheese and place in a high oven, preheated, until golden brown.