Best 12 Vegetable Gratin With Gruyere Recipes

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Vegetable Gratin with Gruyère is a classic French dish that is sure to impress your family and friends. This dish is made with fresh vegetables, a creamy sauce, and a generous helping of Gruyère cheese. The result is a delicious and hearty dish that is perfect for a winter meal. With its combination of flavors and textures, this vegetable gratin is sure to become a favorite in your home.

Here are our top 12 tried and tested recipes!

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/4 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyère cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel, and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
  • Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE



Root Vegetable Gratin With Ham and Gruyere image

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups skim milk
2 garlic cloves, crushed
1 bay leaf
1 pinch ground nutmeg
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1/4 lb turkey ham, chopped
1 cup gruyere cheese, shredded
1/2 cup plain breadcrumbs
salt
fresh ground black pepper
nonstick cooking spray

Steps:

  • Preheat the oven to 350°F
  • In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
  • Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
  • Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
  • Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 303.5, Fat 7.7, SaturatedFat 4, Cholesterol 35.9, Sodium 432.4, Carbohydrate 40.9, Fiber 4.2, Sugar 3, Protein 17.9

WINTER VEGETABLE GRATIN RECIPE BY TASTY



Winter Vegetable Gratin Recipe by Tasty image

Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese

Provided by Kroger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 lb parsnip, peeled
1 lb butternut squash, neck only, peeled
1 lb Yukon Gold potatoes, scrubbed
½ lb Kroger Brand Brussels Sprouts, stemmed
2 ½ cups heavy cream, divided
6 oz parmesan cheese, finely grated
1 ½ teaspoons fresh thyme, divided
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large leek, white part only, finely chopped
3 oz gruyère cheese, finely grated

Steps:

  • Preheat the oven to 400°F (200°C).
  • Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
  • Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
  • Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
  • Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
  • Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
  • Remove the gratin from the oven and top with the Gruyère cheese.
  • Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
  • Before serving, sprinkle with the remaining ½ teaspoon of thyme.
  • Enjoy!

GRUYERE GRATIN WITH THYME



Gruyere Gratin with Thyme image

This side dish is almost as delicious when served the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

1 teaspoon unsalted butter
3 large eggs
1/2 cup heavy cream
3/4 cup milk
1/2 teaspoon salt
Pinch of freshly ground pepper
Pinch of freshly ground nutmeg
1/2 loaf white country or peasant bread (about 12 ounces), cut into 1-by-1-by-3-inch strips
1/4 cup dry white wine
1 cup grated Gruyere or Swiss cheese
2 sprigs fresh thyme, leaves reserved

Steps:

  • Heat oven to 350 degrees. Butter a shallow 1 1/2-quart baking dish, and set dish aside. In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
  • Immerse the bread strips in the egg mixture. Immediately transfer strips to the baking dish, and arrange randomly on the bottom. Pour the white wine and any remaining egg mixture over the bread strips. Sprinkle the grated cheese and thyme leaves over top.
  • Transfer baking dish to oven. Bake until the gratin is puffy, the center has set, and the cheese is brown and bubbly, 30 to 40 minutes. Remove from oven, and serve.

GRUYèRE VEGETABLE BAKE



Gruyère Vegetable Bake image

Gold Medal® all-purpose flour provides a simple addition to this cheesy casserole made using broccoli, cauliflower and carrots - dinner ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 bag (1 pound) frozen broccoli, cauliflower and carrots
2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon caraway seed
1 cup milk
1/2 cup shredded GruyFre or Swiss cheese (2 ounces)
1/2 cup soft whole wheat or white bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°. Cook and drain vegetables as directed on package.
  • Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
  • Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.

Nutrition Facts : Calories 240, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 4 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg

GRUYERE POTATOES AU GRATIN



Gruyere Potatoes au Gratin image

Rich and creamy, this simple-to-fix dish will make guests think you fussed. The recipe calls for packaged hash brown potatoes so there's no peeling or cutting. -Suzan Ward, Post Falls, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

1 package (30 ounces) frozen shredded hash brown potatoes
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Gruyere cheese or Swiss cheese
1 cup grated Parmesan cheese
2 cups heavy whipping cream

Steps:

  • In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses., Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top., Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 380 calories, Fat 29g fat (17g saturated fat), Cholesterol 102mg cholesterol, Sodium 450mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

CURRIED GRUYERE CAULIFLOWER GRATIN



Curried Gruyere Cauliflower Gratin image

When you add a tasty cheese like Gruyere to cauliflower and spice it up with some curry powder, something magical happens. It makes you WANT to eat all your vegetables.

Provided by lutzflcat

Categories     Side Dish     Vegetables     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 12

cooking spray
1 head cauliflower, cut into florets
2 cups whole milk
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
1 cup shredded Gruyere cheese, divided
¼ cup grated Parmesan cheese
¼ cup minced onion
3 teaspoons Madras curry powder, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
  • Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
  • Heat milk in the microwave or in a small saucepan until hot.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
  • Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
  • Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
  • Bake in the preheated oven until the top is browned, 25 to 30 minutes.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 14.2 g, Cholesterol 55.6 mg, Fat 18.7 g, Fiber 3 g, Protein 13.2 g, SaturatedFat 11.2 g, Sodium 394.7 mg, Sugar 6.5 g

VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY



Vegetable Gratin 3 Ways Recipe by Tasty image

Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs

Provided by Frank Tiu

Categories     Dinner

Yield 12 servings

Number Of Ingredients 15

⅓ cup unsalted butter
4 cloves garlic, minced
⅓ cup all-purpose flour
3 cups whole milk, warmed
¼ cup heavy cream
2 teaspoons salt
2 teaspoons pepper
1 medium head cauliflower
12 oz brussels sprouts
2 cups corn
½ cup shredded gruyère cheese
½ cup bacon bits
½ cup shredded cheddar cheese
½ cup shredded parmesan cheese
½ cup bread crumbs

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
  • Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
  • While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
  • Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
  • Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
  • Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
  • Pour the béchamel sauce evenly over the vegetables.
  • Top the Brussels sprouts with the Gruyère cheese and bacon bits.
  • Top the corn with the cheddar cheese.
  • Top the cauliflower with the Parmesan cheese.
  • Sprinkle the bread crumbs evenly over the vegetables.
  • Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams

GRUYERE CHARD GRATIN



Gruyere Chard Gratin image

Provided by Barbara Kafka

Categories     dinner, casseroles, one pot, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 pound white chard stems, trimmed and cut in 3/4-inch pieces (4 cups)
3 large eggs
1 1/2 cups heavy cream
3/4 teaspoon kosher salt
8 grinds fresh black pepper
1/2 cup grated Gruyere cheese
1 teaspoon butter to grease pan

Steps:

  • Place rack in lowest level of oven. Heat oven to 450 degrees.
  • Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.
  • Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.
  • Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.

VEGETABLE GRATIN WITH GRUYERE



Vegetable Gratin With Gruyere image

Make and share this Vegetable Gratin With Gruyere recipe from Food.com.

Provided by christinaleans

Categories     Yam/Sweet Potato

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 tablespoon butter
3 garlic cloves, minced
3 cups heavy cream
1/4 teaspoon nutmeg
1 lb parsnip, slicked 1/8 inch thick
1 lb sweet potato, slicked 1/8 inch thick
1 lb celery root, sliced 1/8 inch thick
8 ounces gruyere cheese, shredded
1 tablespoon fresh thyme, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Butter 3 quart baking dish.
  • In large saucepan over medium heat, melt butter. Add garlic and cook for 1 minute Add cream, salt, pepper and nutmeg and heat just until bubbles form around edges of pan, 5 minute Remove from heat and let stand 10 minute.
  • Arrange (slightly overlapping) a layer of parsnips in dish. Top with layer of sweet potatoes, then celery root. Pour half of sauce over vegetables and sprinkle half the cheese and herbs.
  • Repeat layering.
  • Cover with foil, bake for 1 hour on baking sheet.
  • Remove foil and press gratin down with spatula.
  • Bake until veggies are tender and top is golden brown, 15 to 30 minutes.
  • Let stand for 15 minutes.

Tips:

  • For a crispy crust, use a combination of fresh bread crumbs and grated Parmesan cheese.
  • To make sure the vegetables are evenly coated in the sauce, toss them in the sauce in a large bowl before transferring them to the baking dish.
  • Bake the gratin until the top is golden brown and the vegetables are tender. This usually takes about 30 minutes.
  • Let the gratin cool for a few minutes before serving. This will help the cheese to set and prevent the gratin from falling apart.
  • Garnish the gratin with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Vegetable gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up leftover vegetables and is also a good source of vitamins and minerals. With its creamy sauce, crispy crust, and tender vegetables, vegetable gratin is a dish that everyone will enjoy.

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