Gratin dauphinois, ratatouille… Which September family meal idea do you prefer?
What’s on the menu during the month of September? What to cook to eat in season and pamper your health? And if there are many of us at home? The editorial staff takes a look at the September family meal idea in a few delicious and easy recipes to delight young and old. Here they are!
Table of Contents
Large family meal idea: The classic gratin dauphinois
In September, especially on a cold evening, a gratin dauphinois – a large family dish specific to French cuisine – sounds like heaven!
Ingredients for 6-8 servings:
- 1 kg peeled and thinly sliced potatoes
- 5 cups whole milk
- 2 garlic cloves, very lightly crushed
- 1 1/2 cup heavy cream
- 1 1/2 cup sour cream
- 1 teaspoon of salt
- 1/4 teaspoon ground black pepper
- A pinch of freshly grated nutmeg
- 2 tablespoons unsalted butter, softened
- 2/3 cup coarsely grated Gruyère cheese
- In a large saucepan over medium heat, lightly simmer the potatoes, milk and garlic. Continue cooking, stirring gently from time to time and maintaining the simmer, about 15 minutes. Potatoes should be tender, but not overcooked.
- Then place the rack in the center of the oven and preheat to 180°C.
- Carefully transfer the potatoes to a bowl using a slotted spoon, being careful not to break the slices. Then, drain the milk from the pan.
- Put the heavy cream, sour cream, salt, pepper and nutmeg in the saucepan and mix well.
- Gently return the potatoes to the pan.
- Then heat over low heat, without bringing to a simmer, for 10 to 15 minutes so that the potatoes are very tender, but not broken.
- Butter a gratin dish and carefully arrange the potatoes in layers. Pour the creamy mixture on top and sprinkle with cheese. Bake for around 50 minutes.
Eggplant and Parmesan lasagna: a vegetarian meal to delight the whole family
Here’s a September meal idea the whole family will enjoy: eggplant lasagna is healthy, delicious and easy to make.
- 3 large eggplants, cleaned and thinly sliced lengthwise
- 4 tablespoons of olive oil
- 250g coarsely grated mozzarella
- 50 g grated parmesan
- Coarsely chopped basil leaves
- 8 dry lasagna sheets
- Ingredients for the tomato sauce:
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- ¼ teaspoon golden caster sugar
- 3 cans of 400 g each chopped tomatoes
- First prepare the sauce by heating the olive oil in a large skillet over medium heat. Fry the garlic in it for a minute. Then add the sugar and simmer for 30 seconds before incorporating the tomatoes. Season with salt and let boil for 10 minutes.
- Heat a large skillet over medium-high heat. Brush the eggplant slices on both sides with olive oil and salt before grilling. Transfer them to a plate.
- Arrange a third of the eggplant slices at the bottom of a baking dish. Pour in a third of the sauce, sprinkle with mozzarella and parmesan, then basil leaves. Cover with half of the lasagna sheets. Repeat once more, then finish with a final layer of eggplant covered with the rest of the sauce. Finally, sprinkle the rest of the cheese.
- Heat the oven to 200°C and bake the lasagna for 30 minutes or until the cheese is golden and the sauce is bubbly. Leave to cool slightly before consuming. Certainly, a family meal idea not to be missed this September!
Ratatouille for Saturday evening!
Need a healthy September recipe? Ratatouille, the classic end-of-summer dish from the South of France, invites itself to the family table to showcase seasonal vegetables.
- 2 tablespoons dry white wine
- 2 tablespoons of tomato puree
- 1 cup diced roasted red peppers
- 1/3 cup chopped fresh basil leaves
- 4 garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 3 medium tomatoes (about 340g in total), sliced
- 1 large zucchini, sliced
- 1 small eggplant, sliced
- 1/3 cup extra-virgin olive oil
- 1 teaspoon coarsely chopped fresh thyme leaves
- Preheat the oven to 200°C.
- In a shallow dish, mix the tomato puree and the wine to combine well. Then add the red pepper, basil, garlic, 1/4 teaspoon salt and black pepper. Mix and spread in an even layer.
- Assemble the ratatouille in a spiral fashion, alternating slices of zucchini, eggplant and tomato.
- Drizzle with olive oil, sprinkle with thyme, salt and pepper.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 30 minutes.
- Leave to cool for 10 minutes before serving.