GARDEN VEGETABLE GRATIN
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
- Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
- Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
- Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
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Angella Nabb
n89@aol.comThis dish is a great way to get your daily dose of vegetables.
King God'swill
king_godswill@yahoo.comI'm not a big fan of vegetables, but I really enjoyed this gratin. The cheese and breadcrumb topping was delicious.
INSANE AZZA
azza_insane58@yahoo.comThis is the best vegetable gratin I've ever had! The flavors are amazing.
Donald McCloskey
mccloskey.d@hotmail.comI made this gratin for a special occasion and it was a hit! It's definitely a dish that I'll be making again.
Stefania Mano
stefania_mano@gmail.comThis dish is a great way to use up leftover vegetables.
foysol ahmed
foysol.a90@gmail.comI'm always looking for new ways to get my kids to eat their vegetables, and this gratin is a winner! They love it.
Aden Phillip
a@hotmail.comThis gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying.
Md Ullas
ullas.md@hotmail.comI love that this recipe uses fresh vegetables. It makes it so much more flavorful.
Tari Kufakwedeke
k_t@gmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Nantu Ghotok
ghotok_n68@aol.comI've made this gratin several times now and it's always a crowd-pleaser.
Mkhonta Noncedo
mkhonta_noncedo@hotmail.comThis is my new favorite vegetable dish! It's so creamy and cheesy.
Megan Quay
q.m@gmail.comI made this for a potluck and it was a huge success! Everyone loved it.
RJ Rimon
rimon-r@aol.comThis dish was easy to make and turned out great! I used fresh vegetables from my garden and it was so flavorful.
Lukas the real boy
b-l@gmail.comI'm not a big fan of vegetables, but this gratin was delicious! The cheese and breadcrumb topping was the perfect complement to the vegetables.
MD Tarakul Islam
mi@gmail.comThis garden vegetable gratin was a hit with my family! The flavors were perfectly balanced and the vegetables were cooked to perfection. I will definitely be making this again.