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Vegetable gratin layered, baked with cheese and spices.
Layered potato, zucchini, and carrot bake in a creamy garlic sauce.

Creamy vegetable gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Gratin (oven-baked dish) is a celebration of vegetables: vegetables steam and roast simultaneously in creamy cheese sauce. The goal is for vegetables to be tender but not mushy, with cheese browned to a crisp on top. Works with any seasonal vegetable, the key is thin slicing and harmonious seasoning.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Slicer or sharp knife (mandoline)
  • Ovenproof dish
  • Whisk for sauce

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean vegetables. Cut potato and carrot into wafer-thin slices, break broccoli into small florets.

Tip: Uniform cutting (e.g. with mandoline) ensures all vegetables cook at same time.
2 ✓

Throw broccoli and carrot into boiling salted water for 3 mins (blanching), then drain.

Tip: These vegetables are harder than courgette, pre-cooking helps even out the difference.
3 ✓

Mix cream with crushed garlic, oil, salt, and pepper.

Tip: Garlic flavour dissolving in fatty cream will permeate the whole dish.
4 ✓

In a bowl toss all vegetables with cream sauce and half the cheese, then pour into buttered baking dish.

Tip: No need to layer precisely, rustic arrangement allows sauce to penetrate pieces better.
5 ✓

Sprinkle top with remaining cheese. Cover with foil, bake at 180°C for 30 mins, then remove foil and brown until golden (another 10-15 mins).

Tip: Steam under foil softens vegetables, dry heat after removal caramelises cheese.

Recipe FAQ

The potato remained hard.
Potato softens harder in acidic medium (sour cream/cream). Cut very thinly, or parboil for 5 mins in salted water.
Too much liquid.
Courgette releases lots of water. Salt courgette slices beforehand, let stand 10 mins, then squeeze out excess water.

Ingredients

  • 400 g Potatoes
  • 200 g Courgette
  • 2 pcs Carrots
  • 200 g Broccoli florets
  • 150 g Grated cheese (e.g. Edam, Gouda)
  • 200 ml Single cream or cooking cream
  • 2 cloves Crushed garlic
  • 1 tsp Salt
  • 2 tbsp Olive oil