Baked Vegetable Gratin (Printer-friendly)
Seasonal vegetables layered under a creamy sauce and cheese, baked until bubbly and golden.
# What You Need:
→ Vegetables
01 - 2 medium potatoes, peeled and thinly sliced
02 - 2 medium zucchini, thinly sliced
03 - 1 medium eggplant, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 1 yellow onion, finely sliced
→ Béchamel Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/4 teaspoon freshly grated nutmeg
10 - Salt, to taste
11 - Black pepper, to taste
→ Topping
12 - 1 cup grated Gruyère cheese (or Emmental)
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons breadcrumbs
15 - 1 tablespoon olive oil
→ Herbs
16 - 2 tablespoons chopped fresh parsley
17 - 1 teaspoon dried thyme
# How to Make It:
01 - Preheat the oven to 400°F. Grease a large baking dish with olive oil or butter.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until sauce thickens, about 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
03 - Arrange half of the potato slices evenly in the baking dish. Layer half the zucchini, eggplant, bell pepper, and onion on top. Sprinkle with half the chopped parsley, dried thyme, salt, and pepper.
04 - Pour half of the béchamel sauce evenly over the vegetable layers. Repeat layering with remaining potatoes, zucchini, eggplant, bell pepper, onion, herbs, salt, and pepper. Pour remaining béchamel sauce over the final layer.
05 - Combine Gruyère, Parmesan, and breadcrumbs in a small bowl. Sprinkle evenly over the top. Drizzle with olive oil.
06 - Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbling and the vegetables are tender.
07 - Let the gratin rest for 5 minutes before serving. Garnish with fresh parsley.
# Expert Tips:
01 -
- You get to enjoy layers of seasonal vegetables enveloped in a creamy sauce that feels like a cozy secret between friends
- The golden, bubbling cheese topping always wins over even the pickiest eaters at my table
02 -
- Make sure to slice your vegetables uniformly to ensure even cooking throughout the layers
- Covering the dish during the first part of baking keeps moisture locked in, making the veggies tender instead of dry
03 -
- Use a mandoline for perfectly even vegetable slices which ensures every bite cooks evenly
- The olive oil drizzle before baking is the little secret that turns the topping irresistibly crisp and golden