Vegetable Gratin

Nutriscore Rating: 69/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

14 steps

1. Preheat your oven to 200°C (400°F). Lightly grease a large baking dish with some of the olive oil.

2. Peel and thinly slice the potatoes. Slice the zucchini and carrots into similar-sized rounds to ensure even cooking.

3. Peel and finely chop the onion and garlic.

4. 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.

5. 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.

6. Gradually add the milk, whisking continuously to avoid lumps, and cook until the sauce thickens slightly.

7. 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.

8. 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.

9. Pour half of the cheese sauce over the layered vegetables, spreading it evenly with a spatula.

10. Repeat the layers with the remaining vegetables and cheese sauce.

11. Mix the remaining Gruyère cheese with the breadcrumbs and chopped parsley, and sprinkle this mixture evenly over the top of the vegetables.

12. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.

13. 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.

14. Let the gratin rest for a few minutes before serving. Enjoy your delicious vegetable gratin!

Nutrition Facts

1 serving (345.1g)

Calories		397
% Daily Value*
Total Fat		20.4 g	26%
	Saturated Fat	9.7 g	48%
	Polyunsaturated Fat	0.0 g
Cholesterol		44 mg	15%
Sodium		631 mg	27%
Total Carbohydrate		40.7 g	15%
	Dietary Fiber	3.8 g	14%
	Total Sugars	9.7 g
Protein		15.5 g	31%
Vitamin D		1.2 mcg	6%
Calcium		400 mg	31%
Iron		1.7 mg	10%
Potassium		765 mg	16%

*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.

Source of Calories

Fat: 1090 cal (44.8%%)

Protein: 369 cal (15.2%%)

Carbs: 974 cal (40.0%%)