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Vegetable bake with tender roasted vegetables, creamy sauce and melted cheese on top
Layered vegetable bake with a bubbling, golden cheese crust.

Creamy vegetable bake

Author: Flavelo
Recipes Vegetarian & Vegan

The physics of baked dishes lies in layering and even heat distribution. The vegetables continue to steam in the oven, whilst the sour cream and cheese topping acts as an 'insulating layer': it keeps the moisture and flavours in, whilst the top bakes to a crisp from the high heat. This results in a dish that is simultaneously juicy and golden.

🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan for blanching
  • Colander
  • Heatproof baking tray or Pyrex dish
  • Knife, chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean the vegetables. Slice the carrots and courgette into rounds, break the broccoli and cauliflower into florets.

Tip: Aim for uniform sizes so they cook simultaneously (heat transfer).
2 ✓

Boil water in a large saucepan, add 1 teaspoon of salt. Drop in the carrots and cauliflower for 3 minutes, then the broccoli for 2 minutes. The courgette does not need boiling.

Tip: This is 'blanching'. The goal is to soften the hard fibres but retain the vegetable's colour and vitamins.
3 ✓

Drain the vegetables and leave them in the colander to steam for a few minutes so excess water escapes.

Tip: Steaming helps evaporate surface moisture (dehydration), so they don't soak the baking tray.
4 ✓

Preheat the oven to 180°C. Grease the baking dish with the fat.

Tip: Greasing prevents sticking and helps the bottom layer brown.
5 ✓

Layer the vegetables in the dish. Lightly salt and pepper each layer.

Tip: Season the layers individually, as salt won't reach the middle afterwards (diffusion).
6 ✓

Mix the sour cream with a pinch of salt and spread over the vegetables like a blanket.

Tip: The fat content of the sour cream protects the vegetables from drying out in the hot oven.
7 ✓

Sprinkle with the grated cheese and bake for 25-30 minutes until the cheese begins to bubble and turns golden brown.

Tip: The browning of the cheese (Maillard reaction) gives that distinctive flavour for which we love gratins.

Recipe FAQ

The bottom of the dish became too watery, why?
The vegetables released a lot of water. After blanching, let them drain thoroughly, or sprinkle a little breadcrumbs/rice between the layers to absorb the moisture.
Can I use frozen vegetables?
Yes, but they do not need pre-cooking, just defrosting and squeezing out the water.

Ingredients

  • 3 whole Carrots
  • 1 whole Courgette
  • 1 head Broccoli
  • 1 head Cauliflower
  • 300 ml Sour cream (20%)
  • 150 g Grated cheese (e.g. Trappista, Edam, Gouda)
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 tbsp Oil or butter (for the tray)