Whether as a side dish or main plate, gratin's are just ever-so satisfying come winter. Keep warm with one (or all four) of these ideas.
Fennel au gratin with ham and cheese
Fennel's delicate flavor pairs nicely with cheese. Boil the fennel so that it softens and pierce it with a fork. Make sure it's not too soft because you still have to cook them in the oven. Preheat the oven to 350° F. Place the fennel in a baking dish with cheese cubes and strips of cooked ham. Sprinkle with Parmigiano Reggiano and add a few knobs of butter. Place in the oven for about 10 minutes and at the end of cooking, turn on the broiler for a few minutes for a crispy top.
Broccoli with béchamel
Boil the broccoli florets and place them in a baking dish. Preheat the oven to 350°F. Add béchamel, season with salt and pepper, sprinkle with Parmigiano Reggiano and breadcrumbs and place in the oven for around 10 minutes. At the end of cooking, turn on the broiler for a few minutes for a crispy top.
Artichokes au gratin with parsley and pecorino
Clean the artichokes by removing the tougher outer leaves, the beard, and the stringy part of the stem. Boil them in boiling salted water until tender. Drain them and cut them in half, and preheat the oven to 350°F. Combine breadcrumbs, grated pecorino cheese, chopped parsley, and olive oil in a bowl. Grease the bottom of a baking dish, then add the artichokes and sprinkle them with the breadcrumb mixture. Cover them completely and bake for 20 minutes.
Garlic-scented tomatoes au gratin
Though tomatoes are more of a summer vegetable, they work incredibly well in a gratin. Choose smaller ones, cut them in half, and remove the seeds. Preheat the oven to 350°F. Prepare the breadcrumbs separately, mixing them with Parmigiano Reggiano, parsley, extra-virgin olive oil, and a clove of minced garlic. Place the tomatoes in a greased baking dish and use a teaspoon to place the breadcrumb mixture on each tomato. Place in the oven and bake for 30 minutes.