Vegetable Gratin
Indulge in the creamy, golden perfection of this Vegetable Gratin, a comforting dish packed with wholesome flavors and vibrant textures. This recipe layers tender slices of potatoes, zucchini, and carrots with a rich and velvety Gruyère cheese sauce, perfectly balanced with hints of garlic, nutmeg, and parsley. Topped with a crunchy breadcrumb and cheese crust, this gratin is baked to bubbly, golden-brown perfection. It’s a delightful side dish or vegetarian main that’s as satisfying as it is elegant, making it ideal for weeknight dinners or special gatherings. Simple, hearty, and crowd-pleasing, this Vegetable Gratin will quickly become a family favorite. Perfect for those looking for cheesy vegetable bakes, hearty vegetarian recipes, or cozy meals for all seasons!
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Recipe Information
Ingredients
- 500 grams potatoes
- 2 medium zucchini
- 2 medium carrots
- 1 large onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 150 grams grated Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 100 grams breadcrumbs
- 2 tablespoons chopped parsley
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a large baking dish with some of the olive oil.
Peel and thinly slice the potatoes. Slice the zucchini and carrots into similar-sized rounds to ensure even cooking.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
In a separate saucepan, melt the butter over medium heat. Stir in the flour, cooking for about 1 minute until the mixture forms a bubbling paste.
Gradually add the milk, whisking continuously to avoid lumps, and cook until the sauce thickens slightly.
Stir in 100 grams of the grated Gruyère cheese, salt, black pepper, and nutmeg. Continue to stir until the cheese is melted and the sauce is smooth.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half the sautéed onions and garlic, followed by half the zucchini and carrots.
Pour half of the cheese sauce over the layered vegetables, spreading it evenly with a spatula.
Repeat the layers with the remaining vegetables and cheese sauce.
Mix the remaining Gruyère cheese with the breadcrumbs and chopped parsley, and sprinkle this mixture evenly over the top of the vegetables.
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue to bake for an additional 20 minutes or until the top is golden and crispy and the vegetables are tender.
Let the gratin rest for a few minutes before serving. Enjoy your delicious vegetable gratin!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 9198 mg | 400% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 81.9 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2211 mg | 170% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5314 mg | 113% | |
*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.
