Gratin is one of my favorite things. I love casseroles. Basically anything involving heaps of flavors cooked with cheese has always been my calling. I’m pretty sure it all started with discovering broccoli cheddar casserole at Thanksgivings. One weekend for a game night at home with friends, Olivia threw together a casserole with some veggies from the in-law’s garden and it was magic.
Gratins are easy dishes that just require only an oven and all of your favorite ingredients. That’s another reason I love them, they are so simple! For this recipe we went with kale, butternut squash and potato, topped with cheese, obviously.
What you’ll need :
A pan or two
2 handfuls of kale
1 sweet potato
2 medium-sized potatoes
3 cloves of garlic cut up
Grated cheese (I prefer Emmental or Cantal)
Salt & pepper
Spices (Paprika, Herbs)
Cook the butternut squash, zucchini and potatoes prior to baking. Chop the squash, potatoes and kale up. Butter your pan and layer in the ingredients (I always start with potatoes). Throw in your garlic, salt, pepper, and spices in between the layers. You can also put cheese in between layers if you’re a cheese lover. Once approaching the top of the pan, leave at least 1cm to pile on some cheese to bake and add that extra gratin goodness. Bake the gratin until all cheese is melted and the top is golden brown. Serve while hot, and enjoy.
Cooks for 6-8 hungry people, plus leftovers (I’m bad at judging quantity). It’s easy to go overboard, but it saves well for a couple of days.