Nothing satisfies quite like hearty vegetables blanketed in sweet, nutty cheese. The combination of delicate Emmental cheese and harvest veggies in this inspiration is what dreams are made of, and is surprisingly versatile as a side dish or condiment. For extra flavour, give your veggies a quick pickle in vinegar before roasting them.
This one’s a pantry hero. Chef Brown says you can make this dish using any vegetables that roast well, like mushrooms, beets, celery, fennel, parsnip, sweet potato, or eggplant. Use your gratin as a side dish, a topping for mac ’n’ cheese or a croque-monsieur, or include it in an autumnal grain bowl.