Fields of Greens: Gratins

I made the Potato, Fennel, and Leek Gratin years ago when we were invited to a friend’s house for Thanksgiving dinner. Scalloped potatoes, fennel, and leeks are adorned with spices, Niçoise olives, a creamy white sauce, and two kinds of cheese before baked to perfection. It’s a rich dish that rises to the occasion of holiday excess!

The polenta gratins provided an interesting presentation while also delighting our taste buds. The Salsa Roja is quite tasty when using fresh tomatoes from our Farmer’s Market. I’ll use these recipes as the basis on which I’ll experiment in the future.

eggplant gratin
Gratin of Eggplant, Roasted Peppers, and Garlic
corn polenta gratin
Polenta Baked with Tomatoes, Corn, and Basil
artichoke polenta gratin
Polenta Baked with Artichokes, Tomatoes, and Olives
Potato Gratin with Artichokes and Smoked Cheese
Potato Gratin with Artichokes and Smoked Cheese
potato fennel leek gratin
Potato, Fennel, and Leek Gratin
polenta gratin with salsa roja
Polenta Gratin with Salsa Roja