Mouthwatering Baked Vegetable Gratins!

Vegetable gratins have a charm all their own: they arrive at the table hot, fragrant, and with that golden surface that makes you want to dig in with your fork right away. They’re a simple way to make different vegetables more tempting and bring them to the table with an extra touch. If you’re looking for ideas to alternate with the usual side dishes, these recipes can give you just the right inspiration.

Baked Savoy cabbage gratin turns Savoy cabbage into a sort of vegetable lasagna, with layers enriched with melty cheese and prosciutto cotto. A stint in the oven finishes the dish with an appetizing gratin crust, while the inside stays rich and hearty. It’s a recipe that makes this winter vegetable much more tempting and brings it to the table in a decidedly different way than usual.

Spiced cauliflower gratin makes cauliflower much more tempting thanks to a mix of spices and breadcrumbs that, as it bakes, creates a flavorful gratin crust. You can serve it as a side dish or bring it to the table as a vegetarian main course: a simple recipe with plenty of character, designed to give one of the season’s most versatile vegetables a different twist.

Cheesy vegetables are a rich and colorful side dish, with broccoli, cauliflower, zucchini, carrots, potatoes, and cherry tomatoes mixed with cubes of smoked scamorza. In the oven, breadcrumbs and Parmigiano form a golden, flavorful crust, while the cheese makes everything even more appetizing. You can also serve them as a vegetarian main course and easily adapt them to the vegetables you already have at home.

Baked fennel with potatoes and onions is a simple but very flavorful side dish, with fennel, potatoes, and red onion cooked together and finished with a rustic breadcrumb coating. The breadcrumbs are mixed with the fennel fronds, so even a part that’s often discarded becomes the star of the gratin topping. The final pass under the broiler gives the surface a golden finish, while the sage adds an aromatic note.

Cardoon gratin combines the slightly bitter flavor of cardoons with the creaminess of béchamel, with Parmigiano, breadcrumbs, and small pieces of butter completing the layers. Baking and a final pass under the broiler give it a golden, appetizing surface, while the inside stays soft and enveloping. A rustic, homey side dish to let cool slightly before bringing it to the table.