Best 3 Scalloped Vegetable Bake Recipe By Tasty Recipes
Indulge in a symphony of flavors with our delectable Scalloped Vegetable Bake, a culinary masterpiece that elevates the humble vegetable to new heights. This savory casserole embodies the essence of comfort food, showcasing a medley of crisp-tender vegetables enveloped in a creamy, cheesy sauce. Each bite offers a harmonious blend of textures and flavors, making it an instant favorite among vegetarians and meat-lovers alike.
The recipe features a vibrant array of vegetables, including broccoli, carrots, potatoes, and zucchini, each contributing its unique flavor and nutritional benefits. Bathed in a luscious sauce made from a roux, milk, and a generous helping of cheese, the vegetables emerge from the oven with a golden-brown crust and a tantalizing aroma that is sure to whet your appetite.
In addition to the classic Scalloped Vegetable Bake, the article also presents variations that cater to different dietary preferences and culinary adventures. For those seeking a vegan alternative, there's a plant-based version that swaps out the dairy ingredients for creamy coconut milk and a blend of vegan cheeses. If you're gluten-free, the recipe can be easily adapted using gluten-free flour and bread crumbs.
And for those who crave a touch of smokiness, there's a variation that incorporates roasted red peppers and smoked paprika, adding a delightful depth of flavor. Experiment with different cheeses to customize the dish to your liking; sharp cheddar, Gruyère, or a combination of your favorites will create a rich and flavorful sauce.
So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. The Scalloped Vegetable Bake is not just a recipe; it's an experience that will warm your heart and satisfy your soul.
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
SCALLOPED VEGETABLE CASSEROLE RECIPE - (4.5/5)
Provided by Craig_Allen
Number Of Ingredients 13
Steps:
- In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven. Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.
SUPER SIMPLE SCALLOPED POTATOES
I've made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 353 calories, Fat 27g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 390mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your bake is packed with flavor and nutrients.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the baking dish. This will prevent the vegetables from steaming instead of roasting.
- Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
- Season the vegetables generously. Salt, pepper, and garlic powder are a good starting point.
- Add some herbs or spices to taste. This will give your bake a unique flavor profile.
- Top the vegetables with cheese or breadcrumbs before baking. This will add a crispy, golden-brown crust.
- Serve the vegetable bake hot out of the oven. It can be enjoyed as a main course or a side dish.
Conclusion:
Scalloped vegetable bake is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a healthy and satisfying meal. With a little planning and preparation, you can easily make a scalloped vegetable bake that your family and friends will love.
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