Best 2 Mixed Vegetable Gratin Recipes

Mixed vegetable gratin is a classic French dish that is sure to impress. It is made with a variety of vegetables, including potatoes, carrots, celery, and onions, that are cooked in a creamy sauce and topped with a layer of cheese. This dish is perfect for a special occasion or a weeknight dinner. With its colorful vegetables and creamy sauce, mixed vegetable gratin is a dish that everyone will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN MIXED VEGETABLE GRATIN

Mediterranean Mixed Vegetable Gratin image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 14

Ingredients

1 pound fresh plum tomatoes
1/2 pound large red bliss potatoes
1 large red onion
1 large red peppers
1 large yellow pepper
1/2 pound small Italian eggplants
1 large fennel bulb
1/3 cup olive oil
2 cloves garlic, finely chopped
1/4 fresh mint leaves
1 cup bread crumbs
1/4 cup grated Parmesan cheese
Salt
Freshly ground black pepper

Steps:

Preheat an oven to 350 degrees.
Wash all of the vegetables, drain and dry.
Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
Leave the skin on the eggplant and cut into thin round slices.
Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

MIXED VEGETABLE GRATIN

Mixed Vegetable Gratin image

Provided by Fran Love Taylor

Categories Cheese Garlic Herb Potato Vegetable Side Bake Broil Vegetarian Casserole/Gratin Bon Appétit North Carolina Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 1/2 pounds russet potatoes
3 large celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Steps:

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your gratin is packed with flavor and nutrients.
Cut the vegetables evenly. This will help them cook evenly in the oven.
Don't overcrowd the baking dish. This will prevent the vegetables from steaming instead of roasting.
Use a good quality cheese. This will make a big difference in the flavor of the gratin.
Don't overcook the gratin. It should be cooked until the vegetables are tender and the cheese is melted and bubbly.

Conclusion:

Mixed vegetable gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With a few simple tips, you can make a perfect mixed vegetable gratin that your family and friends will love.