Gratin

eggplants • strained tomatoes (about 300 grams, from a carton or can) • Dried oregano, to taste • Dried basil, to taste • shredded reduced-fat cheese (about 150 grams) • Salt, to taste

potatoes (about 1 kg) • garlic • eggs • heavy cream (about 500 ml) • nutmeg • black pepper • butter • salt

pork loin, not too thin • medium or large potatoes • fresh spinach • ripe tomatoes • onion • red bell pepper • cheese (use 12 slices if you want cheese on everything) • Olive oil • Salt • Oregano • Black pepper

potatoes • egg • heavy cream (about 100 ml) • garlic clove • large onion or 1 small onion • Fresh parsley • Salt and pepper • Nutmeg • Manchego cheese (about 60 grams)

Oven-safe baking dish, about 10 x 6 inches and 1 3/4 inches deep (26 cm x 16 cm x 4.5 cm) • medium potatoes • large onion • smoked bacon, chopped (100 grams) • shredded Manchego cheese (or another cheese you like) (150 grams) • Salt, to taste • Freshly grated nutmeg, to taste (optional) • Freshly ground black pepper, to taste • Extra virgin olive oil • eggs • heavy cream or cooking cream (about 200 ml; you can substitute evaporated milk)

frozen broccoli (about 500 grams) • Aged Manchego sheep's milk cheese (D.O.), grated • all-purpose flour • Salt • Black pepper • Nutmeg • Milk • vegetable bouillon cube • extra virgin olive oil

broccoli • turkey fillets • serrano ham • Shredded cheese (I used mozzarella and Emmental) • for the béchamel: • coconut oil • whole wheat flour • skim milk • cream cheese • garlic powder • nutmeg

cauliflower • Salt • Water • Juice of half a lemon • milk (for cooking the cauliflower) • Shredded cheese for gratin • For the béchamel: • butter • olive oil • flour • cold milk (about 300 ml) • cooking cream (about 200 ml)