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Potato and Vegetable Gratin

Creamy Potato and Vegetable Gratin for Cozy Comfort Nights

Delight in this creamy Potato and Vegetable Gratin, a must-try dish featuring layers of vegetables and cheese for cozy comfort nights.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 4 cups Starchy Potatoes Yukon Gold or Russets work well.
  • 2 cups Sweet Potatoes Slice thinly.
  • 2 cups Zucchini Yellow squash is a substitute.
  • 1 cup Turnips Parsnips can replace for sweetness.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
  • 1 teaspoon Black Pepper Use freshly cracked for best taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 tablespoon Italian Seasoning Or a mix of dried herbs.
  • 1 teaspoon Sweet Paprika Smoked paprika can add a twist.
  • 1/4 teaspoon Nutmeg Use sparingly.
  • 2 tablespoons Olive Oil Light oil or melted butter can work.
  • 1 cup Heavy Cream Half-and-half can lighten it up.
  • 1/2 cup Grated Parmesan Pecorino Romano is an alternative.
  • 1 cup Grated Gruyère Swiss cheese can be a substitute.
  • 2 tablespoons Unsalted Butter For greasing the baking dish.

Equipment

  • Oven
  • Baking Dish
  • mandoline slicer
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Thinly slice the starchy potatoes, sweet potatoes, zucchini, and turnips to about ½ cm thick.
  3. Spread the sliced vegetables on baking trays lined with parchment paper. Drizzle with olive oil and season with salt, black pepper, garlic powder, sweet paprika, and Italian seasoning. Bake for 15 minutes.
  4. In a mixing bowl, combine heavy cream, grated Parmesan, half of the grated Gruyère, nutmeg, and any remaining seasonings. Stir until mixed.
  5. Grease the baking dish with unsalted butter or cooking spray, then spread a thin layer of the cheese mixture on the bottom.
  6. Arrange the pre-baked vegetable slices upright in the baking dish, packing them tightly.
  7. Pour the remaining cheese mixture over the arranged vegetables, covering them evenly. Cover dish with aluminum foil.
  8. Bake for 20 minutes, until bubbling beneath the foil.
  9. Remove foil and sprinkle the remaining grated Gruyère over the top. Bake uncovered for an additional 20 minutes until golden brown.
  10. Allow to rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 50IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This Potato and Vegetable Gratin is vegetarian and perfect for make-ahead meals, ensuring you always have a comforting side ready to go.

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