At the start of the school year, we want to go quickly, but out of the question to ignore pleasure! Discover our five recipes for comforting and tasty gratins.
And here it is. We are there. The end of summer has arrived. With her? The end of the extended days, the beach, hikes, in short, a vacation in general. Back to school is there. We must then go back to school or work, and prepare all the steps that go with it.
In these moments, we take less time to cook. This is why the gratins attract many people! Their preparation is very fast And the oven then takes care of cooking them and grilling these delights to perfection.
They also have the power to bring us balm to the heart with comforting and gourmet flavors. Today we give you five seasonal gratin recipes, absolutely exquisite.
Lardd and mushroom pasta gratin
We start with a version obviously of the most classic. Pasta gratin with mushrooms, bacon, onions and cheeses, deliciously raised by nutmeg, garlic and parsley.
Chorizo pasta gratin
More original, we continue with a gratin of generous pasta with strong chorizo, ham, onions and unsurprising, with tomatoes! What give pep to your meals in this return 2025. A recipe to Test urgently!
Zucchini and ham gratin
For this third gratin, we take advantage of Last zucchini of the season! Married to cream, garlic, white wine, sublimated by olive oil and accompanied by ham, zucchini bring us absolutely divine summer flavors.
Pasta gratin with tuna and tomato sauce
We continue with a traditional gratin. The famous tuna pasta gratin. With parsley, basil, crème fraîche and Gruyère, this gratin is as crisp and comforting as delicious. A version that particularly appeals to children.
Cauliflower and broccoli pasta gratin
Finally, we finish with a more original gratin: the cauliflower and broccoli version! Even if we often think that broccoli are winter vegetables, their season actually ends in October. The ideal opportunity to enjoy it for the start of the school year!
Read also:
Cuisine editor
Coming from a training in digital editions, I love to share with Marmiton readers of cooking tips, sometimes unusual, but also ways to use everything in your ingredients for …
