This traditional method of cooking potatoes and/or vegetables uses milk, cream and cheese combinations to make a great side dish or vegetarian main.
This crispy-topped bake will win over even fussy eaters who claim they don't like vegetables. It's very convenient because it can be prepared in advance and baked just before serving. (Prepare through Step 4. Cover and refrigerate for up to 2 days.) Frozen vegetables can also be used.
These zucchini ‘boats’ filled with ricotta and gruyère cheese are a good source of bone-saving calcium.
The French have always known how to do good potatoes but this gratin method is my favourite. I like to make this when having a roast chicken.
Baked cauliflower is luscious as a side dish. Here it is layered with mashed potato, spinach and melted cheese.
A layered bake of sliced potatoes, celeriac and leeks with chicken, topped with cheese, makes a perfect dish for an autumn day. Serve with a tomato and green bean salad and some chunks of crusty bread.
This is a great vegetarian dish with lots of flavour or it is equally a good side dish to give a bit more spunk to the traditional boiled cauliflower and broccoli.
Butternut pumpkin has a sweet, intense flavour and, when roasted with bright yellow corn kernels, makes a glorious vegetable treat for autumn and winter. It is particularly good with roast chicken.
A savoury, crunchy topping goes perfectly with the sweetness of pumpkin.
These potatoes are finished in the oven in a cheese and cream sauce. Ideal as a side with you favourite meats dishes.
If two cheeses are better than one, then three cheeses must be better than two. You can experiment with different cheeses like Pecorino Romano or feta cheese and the result will be just as good.