15 gratin recipes that heat up

Menu SUBSCRIBE NOWTop Health TVMedicine guideCoronavirusTests & QuizMaskCovid-19 vaccineInfluenza vaccine Eat WellHealthy RecipesLow Calorie Recipes 15 gratin recipes that heat up © Getty Images 1/15 – Haddock gratin with leeks Swell 200 g of bulgur for 15 minutes in a salad bowl with its volume of salted boiling water then drain. Carefully wash 4 leeks, slice them and melt them for 10 minutes in a pan with the butter. During this time, immerse 300 g of haddock in boiling water for 5 minutes, drain it and then crumble it. In a salad bowl, whip 1 egg, 15 cl of whipping cream and 70 g of grated Parmesan, salt and pepper. Stir in the leeks, bulgur and haddock. Pour into a gratin dish and bake for 20 minutes.

2/15 – Duck Parmentier Peel I kg of potatoes (Mona Lisa), cut them into pieces and steam them for 30 minutes. During this time, drain 4 duck confit thighs, remove the skin and bones, shred the flesh. Melt the chopped shallots for 5 minutes in a pan with the oil, stirring often. Add the duck, continue cooking for 5 minutes and incorporate a little chopped parsley. Preheat the oven th. 8 (240 ° C). Reduce the mashed potatoes, incorporate 20 cl of semi-skimmed milk, 1 pinch of nutmeg, salt and pepper. In a round gratin dish, spread a layer of puree, the duck and cover with a second layer of puree. Brush the top of the gratin with melted butter and bake for 15 minutes.

3/15 – Endives with ham Preheat the oven th. 6 (180 ° C). Melt 20 g of butter in a saucepan, add 30 g of flour and mix well. Gradually add 40 cl of semi-skimmed milk, whisking until the sauce thickens. Season with salt and pepper, then add a pinch of nutmeg. Wrap 4 endives, each in 1 slice of ham and place them in a gratin dish. Drizzle with bechamel sauce and sprinkle with Parmesan. Bake for 20 minutes.

4/15 – Express sardine gratin Cut the sardines of 4 cans into pieces. Put the pieces in a gratin dish and divide 4 tbsp. to s. tomato coulis, 2 fine chopped shallots, chopped black olives, chopped tarragon and a dash of crème fraîche. Sprinkle with crushed rusk, a little grated cheese and bake for about 12 minutes at 210 ° C (th. 7)