What if we cooked a delicious gratin? Quick to prepare, it can then be browned on top independently in the oven. And these are not the only advantages of spring gratin. Very often, they are economical and allow the whole family to eat vegetables. For a balanced version that is still enjoyable, choose a combination of several vegetables; you can also add eggs or a little meat. The softness inside can be brought by fresh cheese, goat cheese or cancoillotte. As for the gratin side, think of Emmental or mozzarella. Endlessly available, discover our 30 quick and light gratins recipes to enjoy in spring.
Spring gratin: which filling to choose for a seasonal and light version?
In spring, seasonal vegetables give way to many recipe possibilities. Leeks, tomatoes, peas, zucchini, eggplant, asparagus, carrots, fennel, spinach… There are lots of people on the menu this season. Be careful with carrots and asparagus which require cooking before gratin and with tomatoes and zucchini which you must drain beforehand so as not to drown out the flavors of your preparation. To simply remove the water from your vegetables, cut them into slices, then place them in a colander with a pinch of salt. Leave to rest for 30 minutes until they release their water. Drain them.
Proteins and starchy foods: how to choose them for a balanced gratin?
To complete your gratin, add proteins such as canned tuna, pieces of chicken, ground meat or chopped white fish. These proteins adapt to many vegetables and starchy foods already present in your gratin. Speaking of starchy foods, necessary for a complete dish, add for example wholemeal pasta, potatoes, rice or quinoa.
How to combine the preparation in a healthy way?
For a gratin, you do not have to prepare a device to combine the ingredients. But if you wish, it is entirely possible to make a healthy and light mixture based on yogurt, eggs or skimmed milk for example.
Light spring gratin: what is the best cheese to gratin with?
Once your gratin is assembled, it’s time to add the final touch: the cheese to brown everything well in the oven. In this spring season, and for a healthy version, we will favor fresh cheeses, such as cottage cheese, ricotta, fresh goat’s cheese or mozzarella. Then add some fresh herbs to delicately flavor the whole thing: basil, Provence herbs, mint, chives.
All that remains is to bake and enjoy! Last advantage: it is sometimes even better when reheated the next day so don’t hesitate to take it in a lunch box to enjoy at work.