Description
A simple baked vegetable gratin using fresh garden produce.
Ingredients
Scale
- 2 cups sliced potatoes
- 1 cup sliced zucchini
- 1 cup sliced yellow squash
- 1 cup sliced carrots
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish with butter.
- In a large bowl, combine the sliced potatoes, zucchini, yellow squash, and carrots.
- In a separate small bowl, whisk together the heavy cream, Gruyere cheese, Parmesan cheese, minced garlic, salt, and pepper.
- Pour the cream mixture over the vegetables and toss gently to coat them evenly.
- Transfer the vegetable mixture to the prepared baking dish.
- Bake for 45 to 55 minutes, or until the vegetables are tender and the top is golden brown.
- Let the gratin rest for 5 minutes before serving.
Notes
- You can substitute Gruyere cheese with Swiss cheese if needed.
- For a crispier top, sprinkle a little extra Parmesan cheese on top during the last 10 minutes of baking.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 320
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 10
- Cholesterol: 85
Keywords: veggie gratin, garden vegetables, baked casserole, potato zucchini gratin, easy side dish