Gratins are a perfect menu item for winter
fact many would say that they are one of the great comfort
foods! The tasty crust, gratin in French, that forms
during the baking process, is what gives this dish its name.
A gratin is not only a perfect accompaniment to meat dishes
but also an excellent stand alone dish particularly when paired
with a salad. Gratins can be prepared with all sorts of vegetables,
usually, but not always combined with potatoes. Gratins that
are made with cream or béchamel sauce are rooted from
Northern France, whereas gratins made with olive oil or coulis
stem from the south of France.
Gratins can be easily improvised by varying
the vegetables, herbs and base stock or liquid. This month
we have several delicious gratins to experiment with. They
are all equally delicious and different in their own right.
We invite you to explore the versatility of these delicious
gratins throughout the cold winter months:
& Thyme Gratin
& Pear Gratin with Horseradish