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Vegetable Gratin

Name: Vegetable Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vegetable Gratin
Ingredients: 500g potatoes; 300g cauliflower; 200g carrots; 300ml double cream; 100g grated cheddar cheese; 1 clove garlic; 10g butter; 1 pinch salt; 1 pinch pepper

Vegetable Gratin is a simple and comforting side dish that goes well with many different main meals. You can use various seasonal vegetables depending on what you have available in your kitchen. The creamy sauce and melted cheese topping make it a popular choice for the whole family. It is an easy way to serve more vegetables during a busy week.

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Why vegetable gratin is a good choice

This Vegetable Gratin is very versatile and can be adapted to suit your own taste. The combination of cream and cheese creates a rich sauce that brings out the natural sweetness of the vegetables. It requires very little active preparation time as the oven does most of the work. This dish is perfect for sharing at family gatherings or as a hearty vegetarian main course.

How to get vegetable gratin ready

Step 1

Prepare the vegetables: Peel the potatoes and carrots before slicing them into thin rounds. Break the cauliflower into small florets that are similar in size to ensure they cook evenly. Grease a large ovenproof dish with a little butter to prevent the vegetables from sticking to the sides.

Step 2

Layer the ingredients: Place the sliced potatoes, carrots, and cauliflower into the greased dish. Mix them around slightly so the different types of vegetables are spread out. Finely chop or crush the garlic and set it aside for the next step.

Step 3

Add the sauce: Pour the double cream into a small bowl and whisk in the garlic, salt, and pepper. Pour this mixture over the vegetables in the dish until they are mostly covered. Sprinkle the grated cheddar cheese evenly over the top of the vegetables.

Step 4

Bake the dish: Put the dish into a preheated oven at 180C and bake for about 45 minutes. The vegetables should be tender and the cheese should be golden brown and bubbly. Let the gratin stand for a few minutes before serving to allow the sauce to set.

My best tips for vegetable gratin

Try to slice your vegetables as thinly and evenly as possible so they soften at the same rate. You can add a little bit of nutmeg to the cream if you want a slightly warmer and deeper flavour. If you notice the cheese is browning too quickly, you can cover the dish with a piece of foil for the last half of the cooking time. Using a mix of different cheeses like red leicester or parmesan can also add more character to your vegetable gratin.

Leaving the dish to rest for five minutes after baking is a great way to ensure the cream thickens properly. You can easily swap cauliflower for broccoli or add some leeks for extra sweetness. Always check the potatoes with a fork to make sure they are completely soft before taking the dish out of the oven. This vegetable gratin can also be made in individual ramekins for a more formal presentation.

Find more ideas here: crispy chicken legs, gooseberry compote or salmon with pointed cabbage salad.

Ingredients

servings

Adjust quantity

500 g potatoes
300 g cauliflower
200 g carrots
300 ml double cream
100 g grated cheddar cheese
1 clove garlic
10 g butter
1 pinch salt
1 pinch pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2134 kJ / 510 kcal
Fat:45 g
- of which saturates:28 g
Carbohydrates:22 g
- of which sugars:4 g
Protein:10 g
Fibre:4 g
Salt:450 mg

You should place any leftovers in an airtight container and store them in the fridge for up to three days. When you want to eat it again, reheat the vegetable gratin in the oven or microwave until it is hot all the way through. Adding a small splash of milk before reheating can help keep the sauce creamy.

Can I make this Vegetable Gratin in advance?

You can assemble the dish a few hours before you need it and keep it covered in the fridge. This makes the vegetable gratin a very convenient choice for dinner parties or busy evenings. Simply put it straight into the preheated oven when you are ready to start cooking.

What are the best vegetables to use in a gratin?

Root vegetables like potatoes and carrots are the best foundation because they hold their shape well during the long baking time. Cauliflower and broccoli are also traditional choices that soak up the creamy sauce beautifully. Ensure all your chosen vegetables are cut to a similar size so the vegetable gratin cooks perfectly.