Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere.
Baked fennel with olive oil, mozzarella and parmesan cheeses, bread crumbs and fresh thyme.
Onion potato gratin with sliced Yukon Gold potatoes, baked with onions, with heavy cream and Gruyere and Parmesan cheeses.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.
Turnip gratin with thinly sliced turnips, bread, onions, and Gruyere cheese baked until bubbly and browned.
Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.