It’s like a low-maintenance lasagna without the pasta. Very low-maintenance.
Gratin, the French version of a casserole, alternates layers of rich cream, shredded cheeses, and a vegetable, starch or meat of choice. Ice cream is best in summer, and hot chocolate during the winter, but gratins can be enjoyed year-round.
The variety made with potatoes, gratin dauphinois, is the most popular and keeps your bones warm through the cold months, but ones made with a base of zucchini, cauliflower, or eggplant make a lighter meal that compliments spring’s warm breezes. Zucchini (courgetts) is my favorite.
- 2 tablespoons butter
- 3 zucchinis, sliced in rounds
- 1 red onion
- 1/2 cup sour cream
- 1 cup half-and-half
- 1 egg
- 3/4 cup Parmesan cheese
- Salt and pepper to taste
- 1. Over medium heat, melt butter in a large skillet.
- 2. Add zucchinis, and salt and pepper to taste. Sautee for 5 – 10 minutes, then remove from heat.
- 3. In a medium bowl, mix sour cream, half-and-half, and egg.
- 4. In layers, arrange half of zucchini in a baking dish, then half of milk mixture, then half of Parmesan cheese. Repeat.
- 5. Bake at 350º F for about 20 minutes, or until center is set. Serve hot.