Our spinach gratin recipe is how spinach was meant to be consumed—with lots of cheese! We perfected this recipe so it’s not ‘soupy’ like au gratin dishes you may have tasted in the past. In fact, we added just enough sauce to bind and flavor the spinach and used a nice, high-quality Monterey Jack or Gruyere cheese.
Parsnip, spring onion and thyme gratin
You've had potato gratin, well now there's creamy parsnip gratin, flavoured with nutmeg and fresh thyme then topped with sourdough croutons – it's the ultimate side dish for roast meat.
Cauliflower cheese gratin with leeks
Creamy cauliflower cheese makes a wonderful addition to proper Sunday lunch. Debbie Major adds leeks to the creamy gratin for extra flavour and texture.