Best 2 Winter Vegetable Gratin Recipes

As the winter chill sets in, there's nothing quite as comforting as a warm and hearty gratin. This classic French dish is made with layers of thinly sliced vegetables, such as potatoes, onions, and leeks, which are then topped with a creamy sauce and baked until golden brown. Winter vegetable gratin is a versatile dish that can be easily customized to your liking. Whether you prefer a cheesy gratin or a lighter version with a vegetable broth, there's a recipe out there for everyone. So gather your ingredients, preheat your oven, and let's get started on creating a delicious and comforting winter vegetable gratin.

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

WINTER VEGETABLE GRATIN

Winter Vegetable Gratin image

You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 cup sour cream
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium turnips, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced

Steps:

In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CHEESY WINTER VEGETABLE GRATIN

Cheesy Winter Vegetable Gratin image

This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.

Provided by kelcampbell

Categories Side Dish Vegetables Carrots

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 bunch leeks
1 pound baby potatoes, peeled
4 each carrots, cut into large chunks
½ small head cauliflower, cut into florets
2 cups Brussels sprouts, halved
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
2 tablespoons butter
1 medium onion, diced
1 ½ cups water
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package shredded Swiss cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut leeks in half lengthwise and wash well. Cut white and light green parts into 3-inch lengths, keeping the layers together. Discard dark green tops. Arrange leeks in a 9x13-inch glass baking dish along with potatoes, carrots, cauliflower, Brussels sprouts, thyme, parsley, and bay leaf.
Melt butter in a skillet over medium-high heat. Saute onion until golden, about 8 minutes. Stir in water, salt, and pepper. Bring to a boil and pour over the vegetables. Cover the dish lightly with foil.
Bake in the preheated oven until vegetables are tender, 45 to 55 minutes.
Remove foil and sprinkle Swiss cheese evenly over the vegetables. Continue baking until cheese is melted, bubbly, and starting to brown, about 15 minutes more. Discard herbs before serving.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 40.1 g, Cholesterol 45 mg, Fat 15.2 g, Fiber 8.1 g, Protein 15.9 g, SaturatedFat 9.3 g, Sodium 370.6 mg, Sugar 8.7 g

Tips:

Choose the right vegetables. The best vegetables for gratin are those that hold their shape when cooked, such as potatoes, carrots, and parsnips. Avoid vegetables that are too soft or watery, such as tomatoes and cucumbers.
Slice the vegetables evenly. This will help them cook evenly and prevent some pieces from becoming overcooked while others are still undercooked.
Use a good quality cheese. The cheese is one of the most important ingredients in gratin, so it's important to use a good quality cheese that melts well. Some good choices include Gruyère, cheddar, Parmesan, and mozzarella.
Don't overcook the gratin. Gratin is best when it is cooked until the vegetables are tender and the cheese is melted and bubbly. Overcooking will make the vegetables mushy and the cheese tough.
Serve the gratin immediately. Gratin is best served hot out of the oven. It can be kept warm in a low oven for up to 30 minutes, but it's best to serve it as soon as possible.

Conclusion:

Vegetable gratin is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up leftover vegetables, and it's also a good way to get your kids to eat their vegetables. With so many different variations, there's sure to be a vegetable gratin recipe that everyone will love.