Three Gratins

It is said that all good things come in threes. That certainly applies to these gratins, which
are flavored with three different kinds of cheeses.

First comes a broccoli gratin, covered in creamy blue cheese.

Gratin number two features many Mediterranean flavors: thin slices of grilled zucchini
layered with marinated tomatoes, herbs, garlic, lemon peel, and grated Halloumi cheese.

On the island of Cyprus—Halloumi’s birthplace—it’s common practice to serve grated
Halloumi with different types of warm dishes.

Last but not least, a creamy daikon radish gratin. It’s similar to a potato gratin in both taste
and texture, but has only a tiny amount of carbohydrates compared to the starchy potato.

Broccoli Gratin with Creamy Blue Cheese
• 2 heads of broccoli, approx. 4¼ cups (1000 ml) broccoli florets
• 6¾ fl. oz. (200 ml) crème fraîche
• 6¾ fl. oz. (200 ml) grated blue cheese
• ½ teaspoon grated nutmeg
• ¼ teaspoon salt
• ¼ teaspoon ground white pepper

Cut the broccoli into small florets. Save the stalk in the refrigerator for later use (as a good
flavoring for soup stock, for example).

Place the florets in a bowl and mix in the crème fraîche and the grated cheese. Season with
nutmeg, salt, and pepper, and mix well. Place the mixture in a large, buttered casserole
dish or into individual ovenproof dishes, one per guest. Bake for 30 minutes at 350ºF
(175ºC). The salty creaminess makes this a great side dish for fatty fish, pork, or chicken.

Zucchini Gratin à la Mediterranean
• 14 oz. (400 g) zucchini/summer squash, preferably both green and yellow
• 3⅓ fl. oz. (100 ml) julienned, marinated cherry tomatoes (see recipe page 72)
• 3⅓ fl. oz. (100 ml) julienned leeks
• 2 tablespoons chopped parsley
• 2 tablespoons chopped thyme
• grated peel from 1 organic lemon
• olive oil
• 3½ oz. (100 g) Halloumi cheese, grated
• salt and black pepper

Slice the zucchini into ½-inch thick (1 cm) slices. Salt the slices lightly on each side. Let
them sit for 5 minutes to draw out their liquid. Rinse off the salt, and leave them in a
colander to drain thoroughly.

While the zucchini is being salted, mix together the tomatoes, leek, herbs, and lemon peel.
Brush the zucchini with olive oil and grill 1 minute on each side; season lightly with black
pepper. Butter a gratin dish and place half of the zucchini in a tile pattern on the bottom of
the pan, layering the yellow and green slices.

Spread a layer of the tomato mix over the zucchini, and sprinkle half of the grated
Halloumi on top. Continue with the rest of the zucchini, tomato mix, and finish off with
the Halloumi.

Bake for 20 minutes at 395°F (200°C). Serve with grilled fowl or fish.

Daikon Gratin with Aged Präst (or Havarti) Cheese
• 17½ oz. (500 g) daikon radish
• 1¼ cup (300 ml) heavy whipping cream
• ½–1 teaspoon salt
• ¼ teaspoon ground white pepper
• 2 shallots
• 2 garlic cloves
• 1¼ cups (300 ml) grated aged Präst (or Havarti) cheese

Peel and slice the daikon radish into quarter-inch (1/2 cm) slices. Place the slices in a
saucepan and add the cream, salt, and pepper. Bring to a boil and let simmer for about 10
minutes. Meanwhile, slice the shallots and the garlic; add them to the saucepan and let the
mixture cook for 5 minutes more. Taste the contents of the pan and add more salt if
needed.

Layer the daikon with the grated cheese in a buttered gratin dish. Finish with a layer of
cheese to cover. Bake 10–15 minutes at 395ºF (200ºC) until golden. This gratin is very
good with grilled rib-eye steak, roasted pork belly, or hamburgers.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund