Too much gratin-tude

Indulge in the ultimate comfort food and load up on some cheese with these au gratin recipes

Spinach and scallop au gratin Ingredients Scallops, 8 pieces Cauliflower, 250 gm Spinach, chopped, 150 gm Onion, thinly sliced, 75 gm Garlic, chopped, 10 gm Thyme, 5 gm Gouda cheese, grated, 150 gm Bread crumbs, 100 gm Butter, 50 gm Olive oil, 120 ml Salt and pepper to taste Nutmeg, a pinch

Method Heat a medium-sized pan over high heat and sauté the scallops and onions in butter until scallops are opaque. Remove from pan and set aside. Add olive oil to the pan. Once it begins to bubble, add garlic, thyme, cauliflower, spinach and nutmeg. Toss well to combine. Season with salt and pepper. Remove from heat and add half the grated cheese. Toss again and transfer into a casserole dish. Cover with remaining cheese and bread crumbs, and bake till golden brown. Top with the scallops and serve immediately.

Recipe courtesy chef Alok Verma, The Imperial

Broccoli and mushroom cheese gratin Ingredients Unsalted butter, 1/4 cup Flour, 3 tbsp Whole milk, 1 1/2 cups Broccoli, cut into small florets and boiled, 2 cups Mushrooms, sliced and boiled, 2 cups Cheddar cheese, grated, 1 cup Fresh bread crumbs, 1/2 cup Salt and black pepper to taste Nutmeg, freshly grated, a pinch

Method Place a rack in the middle of an oven and preheat to 450 degrees Fahrenheit. Melt 3 tbsp of the butter in a saucepan. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, salt and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thick enough. Season with pepper and remove from heat. Put the broccoli and mushrooms in a baking dish, sprinkle with half of the cheese and pour the sauce over it. Cover with the remaining cheese. Melt 1 tbsp butter in a pan, add the bread crumbs and cook, stirring, until lightly browned. Sprinkle over the broccoli and mushrooms in the baking dish. Bake until lightly browned and bubbly, for about 20 minutes. Serve immediately.

Recipe courtesy chef Manoj, Locale Cafe and Bar, Saket

Baked vegetable alla king Ingredients Beans, diced, 40 gm Carrots, diced, 40 gm Green zucchini, diced, 40 gm Yellow zucchini, diced, 40 gm Broccoli, chopped, 40 gm Garlic, finely chopped, 10 gm Bell peppers, diced, 40 gm Leek and celery, 10 gm Onion, chopped, 10 gm Oregano seasoning, 3 gm Tomatoes, chopped, 100 gm Cream, 50 ml Parmesan cheese, 50 gm Cheddar cheese, 50 gm Olive oil and salt as required

Method Heat the olive oil in a pan. Add the garlic, leek and celery and sweat for 30 seconds. Add chopped tomatoes and cook till completely pureed. Add the chopped vegetables and cook for another 2 minutes. Add parmesan cheese and cook till the vegetables are done. Pour into a bowl and sprinkle with some extra parmesan and cheddar cheese. Bake at 450 degrees Fahrenheit for 15 minutes and serve hot with garlic bread.

Recipe courtesy chef Ashish Singh, Café Delhi Heights

Cauliflower gratin Ingredients Butter, 1 tbsp Onion, chopped, 1 small Ready-to-cook pasta alfredo with cheese, 60 gm Full cream milk, 50 ml Cauliflower, chopped into florets and boiled, 1 small Broccoli, chopped into florets and boiled, 1 small Bread crumbs, 1 tbsp Processed cheese, grated, 50 gm Parsley leaves, chopped, 5-6 Salt and black pepper to taste

Method Preheat an oven at 180 degrees Celsius. Heat butter in a non-stick pan and add onion, alfredo sauce and milk. Stir and cook till the sauce thickens. Season with salt and pepper. Place the cauliflower and broccoli florets in a baking dish, and pour the prepared sauce on top. Sprinkle bread crumbs and cheese. Bake for 5 minutes, garnish with parsley and serve hot.

Recipe courtesy chef Gaurav Chadha, Dr. Oetker FunFoods, Creative Kitchen

Roll-up pasta gratin with parmesan cream Ingredients Flour, 500 gm Eggs, 2 Water, 250 ml Cream, 50 gm Tomatoes, peeled, 100 gm l Onion, finely chopped, 30 gm Garlic, chopped, 30 gm Zucchini, diced, 50 gm Peppers, diced, 50 gm Broccoli, chopped into small florets, 50 gm Mushroom, sliced into halves, 50 gm Parmesan cheese, grated, 50 gm Olive oil, 100 ml Salt and pepper to taste

Method Mix together the flour, eggs, water and salt. Knead into a dough and let it rest for 30 minutes. Roll the rested dough to make a pasta sheet. Blanch in boiling water and keep aside. Puree the peeled tomatoes in a blender. Sauté the onion and garlic in olive oil, add the tomato puree and reduce till it gets a saucy consistency. Season with salt and pepper and set aside. Toss the vegetables in a little more olive oil and cook them well. Mix into the tomato sauce and roll into the pasta sheet. Reduce the cream along with the parmesan cheese in a saucepan and season well.

Finally, bake the rolled sheets in an oven for 15 minutes and serve with the cream and cheese poured over it.

Recipe courtesy chef Nishant Choubey, Dusit Devarana