Use a slotted spoon to scoop half the zucchini into the prepared baking dish, leaving behind any liquid. Pat into an even ...

Cooking lesson: A gratin is a dish that is topped with breadcrumbs (or cheese, or both) mixed with bits of butter, then baked until brown, bubbling and crisp. If it sounds like a fancy, French way ...

What other vegetables can I use in a gratin?Cauliflower, broccoli, carrots, zucchini, or parsnips all work well. Just make sure to slice or chop them finely so they cook through evenly.

Cheesy Root Vegetable Gratin. Ingredients: 2 long sweet potatoes, peeled 4 large parsnips, ends trimmed and peeled 5 medium beets, peeled 2 1⁄2 cups heavy cream (whole milk or half and half is ...

Root Vegetable and Potato Gratin. January 20, ... celeriac and butternut squash bring to this gratin. The starch in the potatoes melds with the cream to give a sense of cheesy goodness.

Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower. Cauliflower gratin is nothing new (nearly everyone in the UK knows ...

Serves 4 to 6 (easily doubled). Note: Use any mix of root vegetables you like and have available, but make sure they are sliced super thin. You can make this in advance and bake it right up to the ...

3.To assemble: Layer half of zucchini and the squash into the prepared dish. Sprinkle half of the thyme and ½ cup cheese over. Repeat layering with zucchini, squash, thyme and ½ cup cheese.

It’s not a vegan book, by any stretch; the “vegetable mains” chapter, for one, also includes cheese dishes such as fondue and soufflés, and puffy pastry and cream abound.

Then, stir in some Parmesan, pack the creamy leaves into a gratin dish, top with panko and slip the whole thing under the broiler. That really is all that's required. "Every cook wants to add half ...