The flavors of potatoes alone gives you that tastes of wanting to try more recipes. This Potato Vegetable Gratin, a dish that has in it warmth and richness in every single bite is a dish that cannot be left out of your menu. This dish is made with thinly sliced potatoes, seasonal vegetables such as zucchini, carrots, and spinach, and other earthy tastes or spices. It also has cheese like creation on top making the meal very rich and appealing to the eye. , This Potato Vegetable Gratin brings together simplicity and complexity in a comforting bowl.
The all time best potato vegetable gratin recipe
A Potato Vegetable Gratin is a classic dish made by layering thinly sliced potatoes with various vegetables, typically including ingredients like zucchini, carrots, spinach, or other seasonal vegetables. These layers often have a creamy sauce made from milk or cream, combined with cheese, and incorporated with herbs and seasonings. The dish is then baked in the oven until the potatoes are tender, the vegetables are cooked through, and the top forms a golden-brown crust. Resulting in a comforting and flavorful casserole, where the creamy sauce binds the vegetables and potatoes together, creating a rich and satisfying dish often served as a side or main course.
Ingredients
- 4 medium-sized potatoes peeled and thinly sliced
- 1 bunch scallions
- 1 zucchini thinly sliced
- 2 carrots peeled and thinly sliced
- 2 cups spinach leaves chopped
- 2 cloves garlic minced
- 2 red bell pepper
- 1 1/2 cups shredded cheese Gruyere, cheddar, or your preferred melting cheese
- 2 cups milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Gather all ingredients and prep them all. Peel and wash the potatoes thoroughly, then slice them thinly. Quickly cook them in boiling salted water for 3-5 minutes.
- Afterward, drain the potatoes and rinse them under cold water. Rinse and peel the carrots, then cut them into sizable pieces. Wash the scallions, dry them, and cut them into larger pieces. Wash the bell peppers, halve them, remove the seeds and membranes, and slice them finely and prep all the other ingredients as well so that we wouldn't take much time when cooking.
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and set it aside.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and cook for an additional minute. Slowly pour in the milk or cream while continuously whisking to avoid lumps and then cook the mixture until it thickens and becomes smooth, then add 1 cup of the shredded cheese, dried thyme, salt, and pepper. Stir until the cheese melts and the sauce is well incorporated. Then remove from heat.
- Grab your greased baking dish and the arrange a layer of sliced potatoes in it followed by a layer of zucchini, carrots, and spinach. Repeat the layers until all vegetables are used, ending with a layer of potatoes on top.
- Pour the cheese sauce evenly over the layered vegetables in the baking dish, making sure it covers the top layer. Spread the rest of the shredded cheese over the surface of the gratin.
- Cover the baking dish using aluminium foil and place it in the preheated oven, letting it bake for approximately 40-45 minutes. Afterward, remove the foil and continue baking for an extra 15-20 minutes until the top turns a golden brown hue, and the potatoes become tender. You can also bake without covering with the aluminium foil, however if the gratin browns too quickly, cover with the foil.
- Upon completion, let the dish cool for a few minutes before serving.
Video
Notes
You are now ready to make your all time best and mouthwatering potato vegetable gratin. This Potato Vegetable Gratin makes a delicious and comforting side dish or even a satisfying vegetarian main course. Enjoy!
Nutrition
Serving: 50g
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