18 Delicious Easy French Recipes for School Lunches

Who says school lunches have to be boring? Spice up your kids’ midday meal with a touch of French flair! Our roundup of 18 Delicious Easy French Recipes is packed with simple, tasty ideas that are perfect for busy weekdays. From savory crepes to cozy quiches, these dishes are sure to delight even the pickiest eaters. Dive in and discover your new go-to lunch favorites!

Classic French Baguette Sandwich

There’s something undeniably satisfying about a Classic French Baguette Sandwich, with its crisp exterior and soft, airy interior filled with fresh, flavorful ingredients. Perfect for a quick lunch or a picnic, this sandwich is a testament to the beauty of simplicity.

Ingredients

• 1 French baguette (about 12 inches long)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 4 slices of ham
• 4 slices of Swiss cheese
• 1 cup arugula
• 1 tomato, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Slice the baguette horizontally and place it on a baking sheet. Toast in the oven for 5 minutes until slightly crispy.
2. Spread 1 tbsp of mayonnaise and 1/2 tbsp of Dijon mustard on each half of the baguette.
3. Layer the ham and Swiss cheese on the bottom half of the baguette. Return to the oven for 3 minutes to melt the cheese slightly.
4. Remove from the oven and top with arugula and tomato slices. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
5. Close the sandwich with the top half of the baguette, press gently, and slice into two portions.

The magic of this sandwich lies in the contrast between the warm, melty cheese and the cool, crisp vegetables, all hugged by that perfect baguette crunch.

Tip: For an extra flavor boost, lightly drizzle the arugula with olive oil before adding it to the sandwich.

Easy Ratatouille

This Easy Ratatouille is a vibrant, vegetable-packed dish that brings the flavors of Provence to your table with minimal effort.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried herbes de Provence
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F. In a large mixing bowl, toss the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried herbes de Provence until evenly coated.
2. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Remove the baking sheet from the oven. Stir in the minced garlic and diced tomatoes (with their juices). Return to the oven and bake for an additional 10 minutes to allow the flavors to meld.
4. Sprinkle the chopped fresh basil over the ratatouille before serving. This dish shines with its melange of roasted vegetables and aromatic herbs, offering a taste of summer any time of the year.

Tip: For an extra layer of flavor, top the ratatouille with a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze before serving.

French Onion Soup

There’s nothing quite like a bowl of French Onion Soup to warm you up from the inside out, with its rich broth and caramelized onions topped with a golden, cheesy crouton.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 bay leaf
• 4 slices of French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. In a large pot, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 4 large yellow onions, thinly sliced, and cook until softened, about 15 minutes.
2. Sprinkle 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper over the onions. Continue cooking, stirring occasionally, until the onions are deeply caramelized, about 30 minutes.
3. Stir in 1 tbsp all-purpose flour and cook for 1 minute. Gradually add 4 cups beef broth, 2 cups chicken broth, and 1/2 cup dry white wine, stirring constantly. Add 1 bay leaf and bring to a simmer. Cook for 20 minutes.
4. Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and sprinkle with 1 1/2 cups grated Gruyère cheese. Broil until the cheese is bubbly and golden, about 3 minutes.

The magic of this soup lies in the slow caramelization of the onions, which builds a foundation of deep, sweet flavor that’s perfectly balanced by the savory broth and melted cheese.

Tip: For an even richer flavor, let the soup simmer for an additional 10 minutes before serving.

Quiche Lorraine

Quiche Lorraine is the epitome of comfort food, blending creamy custard with crispy bacon in a buttery crust—perfect for brunch or a light dinner.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 slices bacon, chopped
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Drain on paper towels and sprinkle over the pre-baked crust.
3. Top the bacon with shredded Swiss cheese.
4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth. Pour over the bacon and cheese.
5. Bake at 375°F for 35-40 minutes, until the custard is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The magic of this Quiche Lorraine lies in the nutmeg—it adds a subtle warmth that elevates the creamy custard and smoky bacon.

Tip: For a flakier crust, freeze it for 10 minutes before baking.

Croque Monsieur

Transform your lunch into a Parisian bistro experience with this classic Croque Monsieur, a grilled ham and cheese sandwich that’s rich, creamy, and utterly irresistible.

Ingredients

• 4 slices of thick-cut white bread
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 4 slices of Swiss cheese
• 4 slices of Black Forest ham
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread 1 tablespoon of butter on one side of each bread slice. Place them butter-side down on the baking sheet.
3. In a small saucepan over medium heat, melt the remaining 1 tablespoon of butter. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly until the sauce thickens, about 3 minutes. Stir in the salt, black pepper, and nutmeg.
4. Layer each bread slice with 1 slice of Swiss cheese, 1 slice of ham, and a generous spoonful of the béchamel sauce. Top with another slice of bread, butter-side up.
5. Sprinkle the grated Gruyère cheese evenly over the sandwiches. Bake for 10 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden.

The magic of this Croque Monsieur lies in the luxurious béchamel sauce that seeps into every layer, creating a melt-in-your-mouth experience that’s far from your average sandwich.

Tip: For an extra indulgent twist, try adding a fried egg on top to make it a Croque Madame.

French Apple Cake

This French Apple Cake is a rustic, buttery delight that brings the essence of a Parisian bakery right to your kitchen, with chunks of fresh apples nestled in a tender, rum-kissed batter.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 8 tablespoons unsalted butter, melted and cooled
• 3 medium apples (about 1 pound), peeled, cored, and cut into 1/2-inch chunks

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs until foamy. Gradually add the sugar, rum, and vanilla, beating until the mixture is thick and pale.
4. Gently fold in the melted butter, then the flour mixture, just until combined. Fold in the apple chunks.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its simplicity and the way the apples meld into the batter, creating pockets of juicy fruit in every slice.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.

Salade Niçoise

Bring a taste of the French Riviera to your table with this classic Salade Niçoise, a vibrant and hearty dish that’s as beautiful as it is delicious.

Ingredients

• 1/2 lb. small potatoes, halved
• 1/2 lb. green beans, trimmed
• 4 large eggs
• 1/2 cup Kalamata olives
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 cans (5 oz. each) tuna in olive oil, drained
• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Boil the potatoes in salted water for 10 minutes, then add the green beans and cook for 3 more minutes. Drain and let cool.
2. Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Transfer to ice water to cool, then peel and quarter.
3. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Add the potatoes, green beans, olives, cherry tomatoes, and red onion to the bowl. Toss gently to coat with the dressing.
5. Divide the salad among plates, top with the tuna and eggs, and drizzle with any remaining dressing.

The magic of this Salade Niçoise lies in the contrast of textures—from the crisp green beans to the creamy eggs and tender potatoes—all brought together by a tangy dressing.

Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the dressing to meld with the ingredients.

Potato Dauphinoise

There’s something undeniably comforting about Potato Dauphinoise, with its creamy layers of thinly sliced potatoes baked to perfection. It’s the kind of side dish that steals the show at any dinner table.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish.
2. In a large bowl, combine the heavy cream, whole milk, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp nutmeg.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Repeat with the remaining potatoes and cream mixture.
4. Sprinkle the top with 1 cup grated Gruyère cheese.
5. Bake at 350°F for 60 minutes, or until the potatoes are tender and the top is golden and bubbly.

The magic of this dish lies in the way the edges crisp up while the center stays luxuriously creamy, creating a perfect contrast in every bite.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Chocolate Mousse

Indulge in the creamy, dreamy delight of this classic Chocolate Mousse, a dessert that’s as elegant as it is easy to whip up.

Ingredients

• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp unsalted butter
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• Pinch of salt

Instructions

1. Melt the 4 oz semi-sweet chocolate and 2 tbsp unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
2. Whisk the 3 large egg yolks with 2 tbsp of the 1/4 cup granulated sugar until pale and thick. Stir in the 1/2 tsp vanilla extract and the melted chocolate mixture until well combined.
3. In a separate bowl, beat the 3 large egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tbsp granulated sugar, beating until stiff peaks form.
4. Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
5. In another bowl, whip the 1/2 cup heavy cream until soft peaks form. Fold into the chocolate mixture until no white streaks remain.
6. Divide the mousse among serving dishes and refrigerate for at least 4 hours, or until set.

This mousse stands out with its light-as-air texture and deep chocolate flavor, achieved by folding in whipped cream and beaten egg whites for the perfect balance.

Tip: For an extra touch of elegance, garnish with chocolate shavings or a dollop of whipped cream before serving.

French Toast

Wake up to the comforting aroma of cinnamon and vanilla with this classic French Toast recipe, perfect for a lazy weekend breakfast.

Ingredients

• 4 large eggs
• 1 cup whole milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 slices of thick-cut brioche or challah bread
• 2 tablespoons unsalted butter
• Maple syrup and fresh berries, for serving

Instructions

1. In a large bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
2. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
3. Dip each slice of brioche or challah bread into the egg mixture, allowing it to soak for a few seconds on each side.
4. Place the soaked bread slices onto the hot skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
5. Repeat with the remaining bread slices, adding the remaining 1 tablespoon of unsalted butter to the skillet as needed.
6. Serve the French toast warm with maple syrup and fresh berries on top.

The secret to this French toast’s irresistible texture? Thick-cut brioche or challah bread soaks up the custard mixture like a dream, resulting in a luxuriously soft interior with a perfectly crisp exterior.

Tip: For an extra indulgent twist, try spreading a thin layer of cream cheese between two slices before dipping them into the egg mixture.

Beef Bourguignon

There’s nothing quite like the rich, comforting flavors of Beef Bourguignon to warm you up on a chilly evening. This classic French dish is a labor of love that’s surprisingly straightforward to make at home.

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 2 cups red wine (Burgundy or Pinot Noir)
• 2 cups beef stock
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 lb baby carrots
• 1 lb pearl onions, peeled
• 8 oz mushrooms, quartered
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 325°F. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside.
2. Season the beef cubes with 1 tsp salt and 1/2 tsp black pepper, then dredge in 1/2 cup all-purpose flour. In the same Dutch oven, heat 1/4 cup olive oil over medium-high heat. Brown the beef in batches, setting aside each batch.
3. In the same pot, sauté the baby carrots, pearl onions, mushrooms, and 4 cloves minced garlic until softened, about 5 minutes. Stir in 2 tbsp tomato paste and 1 tsp thyme.
4. Return the beef and bacon to the pot. Pour in 2 cups red wine and 2 cups beef stock, bringing to a simmer. Cover and transfer to the oven. Cook for 3 hours, until the beef is fork-tender.
5. The slow braising melds the wine and stock into a luxurious sauce, while the beef becomes impossibly tender. Serve this hearty stew with crusty bread to soak up every last drop.

Tip: For an even deeper flavor, prepare this dish a day ahead and reheat before serving—the flavors only get better with time.

Tarte Tatin

Imagine flipping a pie to reveal a caramelized crown of apples—this is the magic of Tarte Tatin, a rustic French dessert that’s as fun to make as it is to eat.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 6 medium apples, peeled, cored, and halved
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. Roll out the puff pastry on a lightly floured surface to fit a 10-inch oven-safe skillet, then refrigerate.
2. In the skillet over medium heat, melt the 1/2 cup unsalted butter with the 3/4 cup granulated sugar, stirring until the sugar dissolves. Cook for 5 minutes until the mixture turns a deep amber color.
3. Remove from heat and stir in the 1 tsp vanilla extract and 1/4 tsp salt. Arrange the apple halves cut side up in the skillet, packing them tightly.
4. Return the skillet to medium heat and cook for 15 minutes, until the apples soften and the caramel thickens slightly.
5. Place the chilled puff pastry over the apples, tucking the edges inside the skillet. Bake for 25 minutes until the pastry is puffed and golden.
6. Let cool for 10 minutes, then carefully invert onto a serving plate. The Tarte Tatin is best served warm, with the apples glistening under a crisp pastry dome.

Tip: For an extra glossy finish, brush the apples with a little of the skillet caramel before serving.

Pissaladière

Bring a taste of the French Riviera to your kitchen with this classic Pissaladière, a savory tart that combines sweet caramelized onions, briny olives, and anchovies on a crisp, golden crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1/4 cup Niçoise olives, pitted
• 6 anchovy fillets, drained
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9×13-inch baking sheet. Transfer the pastry to the sheet, prick all over with a fork, and bake for 10 minutes until lightly golden.
2. While the pastry bakes, heat 2 tbsp olive oil in a large skillet over medium heat. Add the onions, 1 tsp salt, and 1 tsp sugar. Cook, stirring occasionally, for 20 minutes until the onions are deeply caramelized. Stir in 1/2 tsp black pepper.
3. Spread the caramelized onions evenly over the pre-baked pastry. Arrange the Niçoise olives and anchovy fillets on top in a decorative pattern. Sprinkle with 1 tsp fresh thyme leaves.
4. Bake for another 15 minutes, or until the edges of the pastry are golden and crisp. Let cool slightly before slicing.

The magic of this Pissaladière lies in the contrast between the sweet onions and the salty toppings, all balanced on a buttery, flaky crust. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra flavor boost, drizzle a little extra olive oil over the tart just before serving.

Crème Brûlée

There’s nothing quite like the crack of caramelized sugar giving way to the creamy custard beneath in a classic Crème Brûlée. This recipe simplifies the process without sacrificing that luxurious texture and flavor.

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped
• 5 large egg yolks
• 1/2 cup granulated sugar, plus more for topping
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. Place four ramekins in a large baking dish.
2. In a saucepan, combine 2 cups heavy cream and the vanilla bean seeds. Heat over medium until just simmering, then remove from heat.
3. In a bowl, whisk together 5 large egg yolks, 1/2 cup granulated sugar, and a pinch of salt until pale and slightly thickened.
4. Gradually whisk the warm cream into the egg mixture. Strain through a fine-mesh sieve into a jug, then divide among the ramekins.
5. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 30-35 minutes until set but still slightly wobbly in the center.
6. Remove ramekins from water bath; cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle each custard with a thin, even layer of granulated sugar. Caramelize with a kitchen torch until golden and bubbly.

The magic of Crème Brûlée lies in the contrast between the crisp sugar shell and the silky custard—a dessert that’s as fun to make as it is to eat.

Tip: For an even caramelization, rotate the ramekin as you torch the sugar, ensuring an evenly golden crust.

French Lentil Salad

This French Lentil Salad is a vibrant, protein-packed dish that’s as nourishing as it is flavorful, perfect for a light lunch or a hearty side.

Ingredients

• 1 cup French green lentils, rinsed
• 3 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1 small red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey to create the dressing.
3. In a large mixing bowl, combine the cooked lentils, red onion, cherry tomatoes, and parsley. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The beauty of this salad lies in the lentils’ ability to absorb the tangy dressing while maintaining their firm texture, creating a dish that’s both refreshing and satisfying.

Tip: For an extra layer of flavor, add crumbled feta cheese or toasted walnuts before serving.

Chicken Provençal

Bring a taste of the French countryside to your kitchen with this comforting Chicken Provençal, bursting with herbs and ripe tomatoes.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 2 garlic cloves, minced
• 1 tbsp herbes de Provence
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook for 5 minutes until golden. Flip and cook for 3 more minutes. Remove chicken and set aside.
3. In the same skillet, add cherry tomatoes, Kalamata olives, and 2 minced garlic cloves. Cook for 2 minutes until fragrant.
4. Sprinkle 1 tbsp herbes de Provence over the vegetables, then pour in 1/2 cup chicken broth. Stir to combine.
5. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes until chicken is cooked through.
6. Garnish with 1 tbsp fresh parsley before serving.

The magic of this dish lies in the herbes de Provence, which infuses the chicken and tomatoes with an aromatic depth that’s unmistakably French.

Tip: For an extra layer of flavor, let the chicken marinate in the herbes de Provence and olive oil for an hour before cooking.

Gratin Dauphinois

Indulge in the creamy, comforting layers of Gratin Dauphinois, a classic French potato dish that’s surprisingly simple to make at home.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large pot, combine the heavy cream, whole milk, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp nutmeg. Bring to a simmer over medium heat.
3. Add the thinly sliced potatoes to the pot, ensuring they’re fully submerged in the cream mixture. Simmer for 5 minutes, stirring occasionally.
4. Transfer the potatoes and cream mixture to the prepared baking dish, spreading them out evenly.
5. Sprinkle the grated Gruyère cheese evenly over the top.
6. Bake at 375°F for 45 minutes, or until the top is golden and bubbly.

The magic of Gratin Dauphinois lies in its layers of tender potatoes enveloped in a garlic-infused cream, topped with a golden cheese crust that’s irresistibly crispy.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Madeleines

These classic French Madeleines are buttery, light, and have that signature shell shape, perfect for dipping into your afternoon tea or coffee.

Ingredients

• 1/2 cup unsalted butter, melted and cooled, plus extra for greasing
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F. Generously grease a madeleine pan with butter.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 2 large eggs and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Mix in 1 teaspoon vanilla extract and 1 tablespoon honey.
4. Gently fold the dry ingredients into the egg mixture, then drizzle in 1/2 cup melted butter, folding until just combined.
5. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when touched.
7. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The secret to their iconic hump? Chilling the batter isn’t necessary here—the high heat encourages it to form naturally as they bake.

Tip: For an extra flavor boost, add the zest of one lemon to the batter with the vanilla extract.

Conclusion

We hope this roundup of 18 delicious and easy French recipes inspires your school lunch planning! Each dish brings a taste of France to your table with minimal effort. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for later. Bon appétit!

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