Seasonal vegetables baked in a light cheese sauce with a crispy crust.
Tender vegetables are folded into a smooth, light cheese sauce and baked until the top turns golden and crisp. Creamy underneath, crunchy on top, and warm all the way through, it is a comforting bake that feels hearty without being heavy.
Vegetables in season bring natural sweetness and the best texture.
A smooth, creamy sauce that coats every piece without weighing it down.
Time in the oven creates the crisp, browned top that defines a gratin.
Au gratin is a French cooking term for a dish finished with a browned, crisp crust. The word gratin comes from the French gratter, meaning to scrape, a nod to the prized crispy layer that forms on top and around the edges of the dish.
That crust is the whole point. Underneath, the vegetables stay soft and creamy in their sauce, while the top bakes golden. Every spoonful gets both textures at once.
A great gratin is all about contrast, and it comes down to a few simple things done well.
Gratins have been a staple of French home cooking for generations, loved for their simplicity.
Soft, saucy vegetables underneath and a golden, crunchy crust on top in every bite.
A light sauce keeps it satisfying and warm while letting the vegetables shine.
