Best 2 Mixed Vegetable Gratin Recipes

Indulge in a culinary symphony of flavors with our tantalizing mixed vegetable gratin recipes. These delectable dishes fuse the vibrant colors and textures of fresh vegetables, enveloped in a creamy, cheesy sauce, and topped with a golden-brown crust. Discover a medley of irresistible variations, each offering a unique taste experience. From the classic Mixed Vegetable Gratin, featuring an array of vegetables bathed in a velvety béchamel sauce, to the hearty Vegetable Gratin with Sausage, where succulent sausage adds a savory twist. Explore the medley of flavors in our Spinach and Artichoke Gratin, where creamy spinach and tender artichoke hearts unite in a flavorful embrace. For a lighter option, try the Zucchini and Tomato Gratin, where zucchini and tomatoes harmonize in a refreshing combination. And for a taste of the Mediterranean, embark on a culinary journey with our Greek Vegetable Gratin, where Mediterranean flavors dance in a delightful symphony.

Here are our top 2 tried and tested recipes!

MEDITERRANEAN MIXED VEGETABLE GRATIN

Mediterranean Mixed Vegetable Gratin image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 14

Ingredients

1 pound fresh plum tomatoes
1/2 pound large red bliss potatoes
1 large red onion
1 large red peppers
1 large yellow pepper
1/2 pound small Italian eggplants
1 large fennel bulb
1/3 cup olive oil
2 cloves garlic, finely chopped
1/4 fresh mint leaves
1 cup bread crumbs
1/4 cup grated Parmesan cheese
Salt
Freshly ground black pepper

Steps:

Preheat an oven to 350 degrees.
Wash all of the vegetables, drain and dry.
Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
Leave the skin on the eggplant and cut into thin round slices.
Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

MIXED VEGETABLE GRATIN

Mixed Vegetable Gratin image

Provided by Fran Love Taylor

Categories Cheese Garlic Herb Potato Vegetable Side Bake Broil Vegetarian Casserole/Gratin Bon Appétit North Carolina Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 1/2 pounds russet potatoes
3 large celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Steps:

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your gratin is packed with flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the baking dish. The vegetables should be in a single layer so that they can brown properly.
Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a cheese that you love the taste of.
Don't overcook the gratin. The vegetables should be tender but still have a little bit of bite to them.

Conclusion:

Mixed vegetable gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a great way to use up leftover vegetables. So next time you're looking for a side dish that is both healthy and delicious, give mixed vegetable gratin a try.