GARDEN VEGETABLE GRATIN
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
- Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
- Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
- Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
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Elizabeth Bradstreet
[email protected]I love the creamy sauce in this gratin. It's so rich and flavorful.
Musilimat Aweda
[email protected]This is a delicious and easy-to-make gratin. I will definitely be making it again.
NoorMuhammad Wazir
[email protected]I made this gratin with some leftover vegetables and it turned out great! It's a versatile dish that can be made with whatever vegetables you have on hand.
Roberta Dollar
[email protected]This gratin is a great way to get kids to eat their vegetables.
Abdullah Fahad
[email protected]I'm not a big fan of vegetables, but I actually enjoyed this gratin. The cheese sauce really made it.
kijjambu farook
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it.
Arbin Alamin
[email protected]This gratin was a bit time-consuming to make, but it was worth it. It's a delicious and impressive dish.
Tammy Wynn
[email protected]I found the gratin to be a bit bland. I think it could have used more seasoning.
Sheikh Zainab
[email protected]The gratin was a bit too cheesy for my taste, but overall it was a good dish.
Sabbir Bhuiyan
[email protected]I love the combination of vegetables in this gratin. It's a great way to get your daily dose of veggies.
Md Jia
[email protected]This was a great way to use up some of the vegetables from my garden. The gratin was easy to make and turned out so flavorful.
Ben Collins
[email protected]I made this gratin for a dinner party and it was a huge hit! Everyone loved the creamy sauce and the tender vegetables. I will definitely be making this again.
Lareb Latif
[email protected]This garden vegetable gratin was an absolute delight! The flavors of the fresh vegetables blended perfectly, and the cheesy sauce was incredibly rich and creamy. I would definitely recommend this recipe to anyone looking for a delicious and hearty ve