In my kitchen, leftovers often become the inspiration for a week of Recipes for Health. This happened last week. If you had opened my refrigerator on Sunday you would have found a selection of roasted vegetables, which I had prepared over the weekend for various dinners and recipe tests. By Tuesday those vegetables had found their way into three winter gratins.
A vegetable gratin is a casserole that is baked in the oven in a heavy baking dish until the top and sides are browned, or gratinéed. Roasting vegetables for a gratin adds another level of caramelized flavor to the dish. Roasted winter squash is particularly sweet. Roasting cauliflower coaxes flavor out of this somewhat bland vegetable: the small flowers brown and crisp, and I was hard pressed to save enough for my gratin, so tempting a snack were they. I begin just about any eggplant dish I make by roasting the eggplant, as this method of cooking requires much less oil than frying.
I didn't roast the vegetables in every one of this week's recipes, but in all of the gratins the vegetables are cooked before being mixed with aromatics, cheese, eggs and, in all but one recipe, milk (in the cauliflower gratin, there is a tomato sauce rather than a milk and egg custard). I served them as main dishes and have been enjoying leftovers for lunch. They are delicious at room temperature as well as hot.
Potato and Sorrel Gratin: A gratin that is not a typical creamy sliced potato gratin but more like a potato pie.
Roasted Squash and Red Onion Gratin With Quinoa: Roasting the squash results in a sweet layer of flavor in this beautiful gratin.
Fennel, Kale and Rice Gratin: Two different greens provide contrast in this casserole.
Roasted Cauliflower Gratin With Tomatoes and Goat Cheese: A beautiful, light gratin with Middle Eastern spices.
Roasted Eggplant and Red Pepper Gratin: A Mediterranean gratin seasoned with cumin and thyme.
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