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
[email protected]This dish is a great way to get your daily dose of vegetables.
King God'swill
[email protected]I'm not a big fan of vegetables, but I really enjoyed this gratin. The cheese and breadcrumb topping was delicious.
INSANE AZZA
[email protected]This is the best vegetable gratin I've ever had! The flavors are amazing.
Donald McCloskey
[email protected]I 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
[email protected]This dish is a great way to use up leftover vegetables.
foysol ahmed
[email protected]I'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
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying.
Md Ullas
[email protected]I love that this recipe uses fresh vegetables. It makes it so much more flavorful.
Tari Kufakwedeke
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Nantu Ghotok
[email protected]I've made this gratin several times now and it's always a crowd-pleaser.
Mkhonta Noncedo
[email protected]This is my new favorite vegetable dish! It's so creamy and cheesy.
Megan Quay
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
RJ Rimon
[email protected]This 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
[email protected]I'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
[email protected]This 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.