Gluten-Free Vegetable Gratin
Indulge in the comforting goodness of Gluten-Free Vegetable Gratin, a vibrant dish that combines layers of fresh zucchini, yellow squash, tomatoes, and potatoes, topped with a creamy Gruyère cheese sauce and a crispy gluten-free breadcrumb crust. Perfect for gluten-free diets, this recipe uses simple techniques like building a velvety cheese roux and shingling colorful vegetables for a visually stunning, flavor-packed casserole. With fresh parsley and a hint of thyme, this baked gratin is an ideal side dish for family dinners or holiday gatherings. Ready in just over an hour, this wholesome gratin brings beauty and taste to your table without the gluten!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 3 medium Tomatoes
- 2 medium Potatoes (Yukon Gold or similar)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 2 tablespoons Gluten-free all-purpose flour
- 2 cups Milk (or unsweetened dairy-free alternative)
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gluten-free breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Dried thyme
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Wash and slice the zucchini, yellow squash, tomatoes, and potatoes into thin, even rounds (about 1/4 inch thick).
Heat 2 tablespoons of olive oil in a skillet over medium heat. Mince the garlic and sauté in the oil for 1–2 minutes until fragrant. Remove from heat.
Arrange the vegetable slices in the prepared baking dish, alternating zucchini, yellow squash, tomatoes, and potatoes in a shingled pattern. Sprinkle with salt, black pepper, and dried thyme.
In a medium saucepan, melt the butter over medium heat. Add the gluten-free all-purpose flour and whisk continuously to form a roux, cooking for 1–2 minutes.
Gradually pour in the milk while whisking to prevent lumps. Continue cooking and whisking until the mixture thickens, about 3–5 minutes.
Stir in the shredded Gruyère cheese and half of the Parmesan cheese until melted and smooth. Pour this cheese sauce evenly over the vegetables in the baking dish.
In a small bowl, combine the gluten-free breadcrumbs, the remaining Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 40–45 minutes, or until the vegetables are tender and the topping is golden brown and crisp.
Remove the gratin from the oven and let it rest for 5–10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 8700 mg | 378% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 79.0 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2468 mg | 190% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4836 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
