Baking, or gratin, is one of the popular methods of preparing food, mainly due to its simplicity and excellent results.
In addition, almost anything can be baked – including side dishes.
We have prepared for you 7 excellent recipes for au gratin dishes that you will love.
Would you like traditional French potatoes with cream or would you prefer cauliflower or Brussels sprouts?
We recommend tasting everything!
French potato gratin Dauphinois
This recipe for potatoes au gratin with cream and Gruyere cheese is extremely delicious and has become a universal favorite. Serve the dish with, for example, a green salad with dressing and roast meat.
- 900 g of type B potatoes, peeled and cut crosswise into 0.6 cm slices
- 5 cups whole milk
- 2 cloves of garlic, very lightly crushed
- 1 and 1/2 cups whipping cream
- 1 and 1/2 cups crème fraiche (or sour cream)
- 1 teaspoon of salt
- 1/4 teaspoon ground black pepper
- a pinch of freshly grated nutmeg
- 2 tablespoons butter, softened
- 2/3 cup coarsely grated Gruyere cheese
- In a large saucepan over medium heat, bring the potatoes, milk and garlic to a gentle boil.
- Continue to cook the potatoes, stirring occasionally, until tender, about 15 minutes.
- Be very careful not to overcook them as they need to hold their shape in order to layer them in the baking dish.
- Place a rack in the center of the oven and preheat it to 175 degrees Celsius.
- Transfer the potatoes to a medium bowl with a slotted spoon, being careful not to break the slices.
- Drain the milk from the pot and save it for later use.
- Add the heavy cream, crème fraiche or sour cream, salt, pepper and nutmeg to the saucepan and stir to combine.
- Carefully return the potatoes to the pot.
- Heat the potato-cream mixture over low heat (a few bubbles are fine, but no more) for 10 to 15 minutes, until the potatoes are very soft but not falling apart
- Grease a large baking dish with butter.
- Transfer the potatoes with a slotted spoon to the baking dish, layering them without breaking them up too much.
- Pour over the cream from the pan.
- Sprinkle the Gruyere cheese over the potatoes.
- Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
- Enjoy it!
We have also prepared for you other interesting recipes for potatoes gratin 9 times differently, which are definitely worth trying. We also thought about vegetarians, so you can also find baked potatoes with mushrooms, broccoli or cauliflower, which are completely meat-free.
Baked cauliflower with cheese
A luxurious, creamy, decadent meal that you can eat even on a keto diet. Plus, it’s so easy! Try it and see for yourself.
- 1 large cauliflower
- 2 tablespoons of butter and more for the pan
- 2 cloves of garlic, pressed
- 2 tablespoons plain flour
- 1 and 1/2 cups whole milk
- 2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan
- 2 teaspoons of freshly chopped thyme
- salt and freshly ground pepper to taste
- freshly chopped parsley, for garnish
- Preheat the oven to 190° Celsius and grease a medium baking dish with butter.
- Cook the cauliflower in a large pot of boiling salted water for 3 minutes.
- Using a slotted spoon, transfer to a bowl of ice water to cool.
- Drain, then place the cauliflower on a paper towel-lined baking sheet to dry completely.
- Melt the butter in a large skillet over medium heat.
- Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook until the flour is golden and bubbling, about 1 minute more.
- Slowly pour in the milk and stir until the mixture thickens.
- Cook until slightly thickened, about 1 minute.
- Turn off the stove and add 1 cup of the Gruyère, Parmesan, and thyme.
- Stir until the cheese melts, then season with salt and pepper.
- Add about half of the cauliflower to the prepared baking dish, then pour over half of the cream mixture.
- Repeat with remaining cauliflower and mixture, then add remaining 1 cup Gruyère.
- Bake until golden, about 25 minutes.
- Garnish with parsley and serve warm.
Celery gratin with bacon and leek
Creamy Celery Gratin with Bacon and Leek is a delicious low-carb side dish. It goes perfectly with roast meat, with which it forms a delicious festive dish.
- 1 celery
- 2 leeks
- 200 g of bacon cut into strips
- 200 ml of whole milk
- 200 ml of whipping cream
- 1 cup grated cheddar cheese
- 1 tablespoon fresh parsley for garnish
- Preheat the oven to 180 degrees Celsius.
- Add the bacon to the pan and fry for about 5 minutes or until crispy.
- Transfer the bacon to a plate and set aside.
- Wash and chop the leeks, add them to the same pan where you cooked the bacon and sauté in the bacon fat for 5-10 minutes or until tender.
- If there is not enough fat left from the bacon, add a bit of butter.
- Add the milk and half the cream, bring to the boil, then remove from the heat.
- Place a third of the leek mixture in a baking dish, top with a third of the bacon plus a third of the cheese.
- Peel and slice the celery, then place half of the celery slices on top.
- Repeat with more leeks, bacon, cheese and celery, then add remaining cheese and cream.
- Bake for 60 minutes or until golden brown and until the celery is tender.
- Garnish with freshly chopped parsley.
Other great delicacies can be prepared from celery. That’s why we have prepared recipes for celery spread 7 times differently!
Discover similar tips
Baked macaroni with chicken
Creamy Baked Macaroni with Chicken is a popular dish especially in Japan, which may be a little surprising to some. Meat, mushrooms and pasta in a béchamel sauce with a crispy golden coating are simply delicious!
For the béchamel:
- 3 tablespoons of butter
- 6 spoons of plain flour
- 3 and 1/2 cups milk
- 1 chicken bouillon cube, crumbled
- 3/4 cup grated cheese (cheddar or gruyere)
- white pepper (optional)
For the filling:
- 250 g of macaroni
- 1/2 tablespoon of butter
- 1 onion, halved and finely chopped
- 300 g chicken thigh fillets, skinless and boneless, cut into small pieces
- 200 g of mushrooms, cut into slices
- salt and pepper to taste
For the topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 and 1/2 tablespoons melted butter or 1 tablespoon olive oil (optional)
- Melt 3 tablespoons of butter in a large saucepan.
- Add the flour and mix – the mixture will seem dry compared to the roux you’re probably used to.
- Cook for 8 to 10 minutes, stirring constantly.
- The mixture turns from a dry roux into a wet paste.
- At that point add about 1/4 of the milk and mix well to incorporate and there are no lumps.
- Then add the remaining milk and the chicken stock cube.
- Increase the flame to medium.
- As the milk warms, the sauce will thicken.
- Stir regularly at first and when the mixture thickens, keep stirring.
- As soon as the sauce is thick enough (test: scoop the mixture onto a wooden spoon, draw a path with your finger and if it remains, it is thick enough), immediately remove from the stove.
- Mix with cheese and pepper.
- Add salt to taste.
- If the sauce is too thick, add a little water.
- Cook the pasta according to package directions minus 1 minute.
- Drain well and then return to the pot (off the stove).
- Meanwhile, melt the butter in a large pan.
- Add the onion and sauté for 1 minute.
- Add the chicken and sauté until the surface turns white, then add the mushrooms.
- Add salt and pepper.
- When you cook mushrooms, they leach water.
- When this water evaporates, pour the pasta filling and mix.
- The oil will coat the pasta and prevent it from puffing up while baking.
- Preheat the oven to 180 degrees Celsius.a
- Pour the béchamel sauce into the pasta mixture, mix well, then pour the mixture into the baking dish.
- Sprinkle with breadcrumbs and parmesan.
- Optionally drizzle with melted butter or olive oil.
- Bake for 20 minutes until the top is golden brown.
- Remove from the oven and serve!
Pasta dishes are easy to prepare and can be modified with a variety of ingredients that you have available at home. Cheese, sausages, vegetables and even mushrooms are great for baking. We have also selected for you other great recipes for baked pasta in several variants.
Roasted vegetable gratin
Impress your guests with this delicious creamy treat that you can serve with garlic bread, for example. It’s such a treat that you won’t even remember the meat!
- 1 teaspoon of oil
- 1 green zucchini, sliced
- 1 carrot, thinly sliced
- 1 cup green beans, finely chopped
For the sauce:
- 3 tablespoons of butter
- 2 tablespoons plain flour
- 1 and 1/2 cups of milk
- 3 tablespoons of cream cheese
- 1/2 cup grated cheese
- Add the oil to the pan, then the zucchini, carrots and green beans.
- Sprinkle salt to taste.
- Saute and cook the vegetables on high for a minute or two.
- The moment you see the vegetables soften a bit, turn off the heat and set aside.
- Next, prepare the cheese sauce.
- In a heavy-bottomed saucepan, melt the butter over low heat and add the flour.
- Reduce the heat and keep stirring to avoid lumps.
- When the flour smells like toast, is light brown in color, and is evenly mixed with the butter, add the cream cheese, stirring constantly to avoid lumps.
- Once you get a smooth mixture, turn off the stove and set aside.
- Pour the white sauce into the baking dish and add the vegetables.
- Mix well and spread the mixture evenly in the baking dish.
- Finally, spread the grated cheese evenly on top.
- Put everything in the oven preheated to 180 degrees Celsius.
- Bake until the cheese melts and turns a light golden brown.
- Remove from the oven and serve hot.
Baked broccoli with cheese and bacon
A luxurious gratin dish of fresh broccoli, crispy bacon, melted cheese with a delicious herb-garlic sauce is a great low-carb side dish. Prepare it in just 30 minutes!
- 6 cups fresh broccoli florets
- 230 g of creamy cottage cheese with garlic and herbs
- 2 tablespoons of heavy cream
- 1 teaspoon of dried garlic
- 1 teaspoon of dried onion
- 1/2 teaspoon of salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
- 2-3 spring onions, diced
- 6 slices of sliced crispy bacon
- 2 cups grated cheddar cheese
- lemon juice
- Preheat the oven to 220 degrees Celsius, grease a 23×23 baking dish with butter and set aside.
- Spray a baking sheet with cooking spray and place the bacon on top.
- Bake for 15-20 minutes or until crisp while preparing the broccoli.
- Then remove the finished bacon to a tray lined with a paper towel.
- Add the broccoli florets to a large colander over a pot filled with 2.5-5 cm of water, bring to the boil and then cover with a lid, steaming the broccoli for 2-3 minutes.
- When done, remove from heat and set aside.
- In a large skillet or saucepan, combine the cream cheese and heavy cream over medium-high heat.
- Add the spices and Parmesan and stir to combine. IN
- Add the broccoli florets, half of the grated cheese and most of the crispy bacon bits, most of the scallions and the lemon juice.
- Transfer everything to a buttered baking dish and cover with the remaining cheddar, bacon and spring onion.
- Bake covered for 20 minutes and then uncovered for another 5 minutes.
- Serve immediately.
In the introduction, we wrote that almost anything can be baked. Don’t you believe? Try baking legumes, for example , you can see for yourself in our other recipes.
Brussels sprouts au gratin
Brussel sprouts sautéed until crisp, topped with a light Parmesan and Gruyere cheese sauce and finally baked until golden brown, is the perfect holiday dish that the whole family will love!
- 450 g Brussels sprouts, stripped of outer leaves and cut in half
- 1/4 teaspoon salt
- black pepper, to taste
- olive oil spray
- 1/2 tablespoon of butter
- 1/3 cup chopped shallots
- 2 teaspoons plain flour
- 3/4 cup low-fat milk
- 1/4 teaspoon salt
- 1 teaspoon fresh thyme
- 1 tablespoon of grated parmesan
- 60 g of grated Gruyere cheese
- Preheat the oven to 200°C.
- Spray a 20 x 30 cm baking dish with olive oil.
- Add Brussels sprouts and season with salt and pepper.
- Drizzle more olive oil over the cabbage and place the dish in the bottom third of the oven.
- Bake for 15 minutes, stir and bake for another 10 minutes.
- Meanwhile, heat a medium non-stick skillet over medium heat.
- Add the butter and let it melt, then add the shallots and sauté until softened, about 4 to 5 minutes.
- Add flour to the shallots and make a roux.
- Beat for 1 to 2 minutes.
- Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.
- Cook over medium-low heat for about 4 minutes, stirring constantly, until the sauce thickens.
- Add the fresh thyme, Parmesan and half of the grated Gruyere cheese to the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour the mixture over the Brussels sprouts and sprinkle with the remaining cheese.
- Bake for 15 minutes until the surface is lightly browned.
- Enjoy it!
Portions can be cut and taken out of the oven in advance, or the dish can simply be left in the baking dish and served immediately from the oven to the table. Only then should we portion them, especially if we have a nice bowl.
We can bake in any baking dish of a suitable size, which we grease in advance and sprinkle with fine breadcrumbs . It is best to get a baking dish with a refractory glass surface or a ceramic baking dish.
Which au gratin dish plays a role in your household? Show off in the comments section below the article!