Introduction
Gratin de légumes is a delightful dish that combines various vegetables with a creamy and cheesy sauce, baked to perfection. This delicious recipe is perfect for a family meal or as a side dish for gatherings. The gratin not only offers an appealing look with its golden top but also provides a rich and comforting flavor that is sure to please everyone at the table.
Detailed Ingredients with measures
– 1 medium zucchini, sliced
– 1 medium carrot, sliced
– 1 medium potato, peeled and sliced
– 1 cup of broccoli florets
– 1 cup of cauliflower florets
– 2 cups of milk
– 150g of grated cheese (such as Gruyère or Emmental)
– 2 tablespoons of butter
– 3 tablespoons of all-purpose flour
– Salt and pepper to taste
– A pinch of nutmeg
Prep Time
30 minutes
Cook Time, Total Time, Yield in french
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 4 à 6 portions

Detailed Directions and Instructions
Preparation of Vegetables
Start by preheating your oven to 180°C (350°F). Wash and peel your chosen vegetables, such as zucchini, carrots, and potatoes. Cut them into thin slices for even cooking.
Cooking the Vegetables
In a large pot, bring water to a boil and add a pinch of salt. This is where you will blanch your vegetables. Once the water is boiling, add the sliced vegetables and cook for about 5 minutes. Drain and set aside.
Preparing the Sauce
In a separate saucepan, melt butter over medium heat. Once melted, add flour and stir for about 2 minutes to create a roux. Gradually pour in milk while whisking continuously to prevent lumps. Cook until the mixture thickens, then season with salt, pepper, and nutmeg.
Assembling the Gratin
In a baking dish, layer half of the blanched vegetables. Pour half of the sauce over the vegetables. Repeat the layers with the remaining vegetables and sauce.
Topping the Gratin
Sprinkle grated cheese over the top layer of vegetables. You can use a mixture of cheeses for added flavor.
Baking the Gratin
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
Cooling and Serving
Once baked, remove the gratin from the oven and let it cool for a few minutes. Serve warm as a side dish or main course.
Notes
Vegetable Variations
Feel free to experiment with different vegetables, such as broccoli, cauliflower, or bell peppers, depending on your preference and seasonality.
Cheese Choices
Choose cheeses that melt well, like Gruyère, cheddar, or mozzarella for a creamy texture.
Storage Suggestions
Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
Substitutions
For a lighter version, consider using low-fat milk or plant-based milk, and replace butter with olive oil.

Cook techniques
1. Blanching
Blanching involves briefly boiling vegetables then plunging them into ice water to stop the cooking process. This technique helps maintain the vegetables’ color, flavor, and nutritional content.
2. Baking
Baking is a cooking method that uses dry heat in an oven. It allows the ingredients to cook evenly, resulting in tender vegetables with a golden-brown crust when using a gratin dish.
3. Layering
Layering is the process of arranging ingredients in a specific order, ensuring that each layer contributes to the final flavor and texture. In a gratin, this usually involves alternating vegetables and sauces.
4. Gratinating
Gratinating refers to the technique of browning the top layer of a dish, typically by adding cheese or breadcrumbs and using high heat. This creates a delicious, crispy topping.
5. Seasoning
Seasoning is the art of enhancing the flavors of the dish using herbs, spices, salt, and pepper. The right seasoning can elevate the taste of the vegetables in your gratin.
FAQ
What type of vegetables work best for a gratin?
A variety of vegetables can be used, including potatoes, zucchini, carrots, and cauliflower. Choose those that can hold up during cooking.
Can I prepare the gratin ahead of time?
Yes, you can prepare your gratin ahead of time and refrigerate it. Bake it just before serving for the best texture.
How do I know when the gratin is done?
The gratin is done when the vegetables are tender, and the top is golden brown and crispy.
Can I make a vegan version of this gratin?
Yes, simply substitute dairy ingredients with plant-based alternatives like almond milk and cashew cheese for a vegan gratin.
What can I serve with a vegetable gratin?
A vegetable gratin pairs well with a simple green salad, crusty bread, or as a side to a main protein dish.

Conclusion
The vegetable gratin is a versatile and delicious dish that can serve as a main course or a side. Packed with nutrients and flavors, it allows for creativity in the kitchen. By using seasonal vegetables, fresh herbs, and a crispy topping, you can create a gratin that is both satisfying and appealing to the eye. This dish not only highlights the natural flavors of vegetables but also provides an opportunity to experiment with various ingredients and combinations.
More recipes suggestions and combination
Cheesy Broccoli Gratin
Combine tender broccoli with a creamy cheese sauce topped with breadcrumbs for an irresistible side dish.
Root Vegetable Gratin
Use a mix of root vegetables like potatoes, carrots, and parsnips for a hearty, comforting gratin.
Spinach and Feta Gratin
Blend wilted spinach with crumbled feta and a hint of garlic for a tasty Mediterranean twist.
Zucchini and Tomato Gratin
Layer sliced zucchini and fresh tomatoes with mozzarella cheese for a fresh and summer-inspired gratin.
Mushroom and Leek Gratin
Sauté mushrooms and leeks before combining them with a creamy sauce and baking until golden for a savory option.
Cauliflower and Cheese Gratin
A classic choice, mix roasted cauliflower with a rich cheese sauce and a crispy topping for a delightful dish.
Mixed Vegetable Gratin
Incorporate a variety of seasonal vegetables like bell peppers, carrots, and eggplant for a colorful and nutritious gratin.
Herbed Potato Gratin
Use thinly sliced potatoes infused with fresh herbs to make a fragrant and satisfying version of this dish.
