Mixed vegetables gratin

Mixed vegetables gratin

1 h
Enjoy this easy mixed vegetable gratin that transforms everyday vegetables into a stunning and heart-warming dish. Nestled inside this delicious bake, you will find thinly sliced root vegetables – potatoes, parsnips, and carrots, with their earthy sweetness amplified by the delightful addition of butternut squash. They are beautifully enveloped in a velvety blend of milk and meltingly good white cheese. Baked to perfection with a beautiful golden crust, this gratin is a testament to how you can use simple vegetables to make an irresistible meal.
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Instructions

Step 1
  • Preheat the oven to 190°C/Gas 5.
Step 2
  • Place all sliced vegetables into a large pan, cover with water and bring to a gentle simmer. Cook for 4 minutes, then drain.
Step 3
  • While the vegetables are cooking, use a stick blender to whizz milk and ¾ of the white cheese to make a smooth liquid.
Step 4
  • Grease an oven-proof dish (approx. 25 x 18 cm) and arrange layers of the partially cooked vegetables, seasoning each layer with salt and pepper.
Step 5
  • Pour the cheese sauce over, crumble the remainder of the cheese and scatter over the top.
Step 6
  • Season and bake for about 50 minutes until cooked through and golden.
Step 7
  • Serve garnished with finely chopped parsley.
Enjoy!
Tip

Uniformly slicing your vegetables, ideally around ½ cm thick, plays a crucial role in the outcome. This consistency ensures an even cooking process, leading to a gratin that is perfectly cooked throughout.

Tip

Remember, ovens can vary, so it is crucial to use the suggested cooking time as a guide and not a rule. You know your gratin is ready when the top is golden and crispy. However, if it starts to brown too quickly, cover it with foil, so it does not burn before the vegetables and sauce have had enough time to meld together and bake completely.

Questions about vegetable gratin

A creamy mixed vegetable gratin is the perfect comfort food any day of the year, be it in the cold winter or autumn or in summer or spring when the vegetables start to get in season. Read below and find out everything you need to know about it so you can make it yourself.

What is vegetable gratin?
A vegetable gratin is a baked dish that combines layers of thinly sliced vegetables, typically mixed with a creamy sauce or cheese. The dish is baked until the top layer forms a golden crust characteristic of gratins. Vegetables commonly used include potatoes, parsnips, carrots, and squashes. The gratin style originated in French cuisine but is now popular worldwide.
How long is vegetable gratin good for?
This vegetable gratin with its cheesy sauce can last for 3-4 days in the fridge. Let it cool down, then store it in an airtight container. To reheat it, place it in a preheated oven at 180°C in an ovenproof dish. Cover with foil and heat for 20-25 minutes until heated through. You can also microwave it in smaller portions.
Can you freeze vegetable gratin?
Yes, you can freeze vegetable gratin. To do so, let the dish cool completely after baking, then wrap it tightly in foil or place it in a freezer-safe container. It can be frozen for up to 3 months. When you want to enjoy a slice, simply thaw it in the fridge overnight and reheat it in the oven afterwards. The texture may change slightly due to freezing, but it will still be delicious.
What to serve with vegetable gratin?
It is delicious on its own, but you can serve the vegetable gratin as a cheesy side dish to roasted or grilled meats like chicken, beef, or pork. It is also excellent with fish or alongside a fresh green salad or a bowl of soup. Crusty bread will also complement the creamy texture of the gratin.

Ingredients

Potatoes
450 g
Parsnips
150 g
Carrots
150 g
Butternut squashes
150 g
Arla Cravendale Semi-skimmed milk
200 ml
White cheese
200 g
Olive oil
Salt and pepper
Fresh parsley to garnish
Other recipes
See more

Make a delicious vegetable gratin with potatoes

Dig into a warm, creamy dish of mixed vegetable gratin that is nothing short of divine. With a rich taste and texture, this delicious dish is more than just an ordinary casserole – it is a celebration of vegetables in the creamiest, most indulgent way. You get to experience the subtle sweetness of potatoes cloaked in a velvety mix of milk and white cheese, contrasted with the slightly crisp, golden crust that comes from the gratin being baked to perfection. This is what makes it so hard to resist, as every bite takes you deeper into a world of creamy comfort food.

You can also put your potatoes to good use with our recipes for classic hash potatoes and baked sweet potatoes with red onion, kale, and cheese, or try a refreshing tomato and cucumber salad.

Filled with root vegetables and sweet butternut squash

The choice of vegetables in our root vegetable gratin recipe takes this dish from simple to sensational. Root vegetables have earthy, comforting flavours and form the backbone of our gratin. We have chosen parsnips, carrots, and potatoes for their hearty, slightly sweet taste and their ability to absorb the flavours around them while maintaining their structure.

Butternut squash has a sweet, nutty flavour, which brings a delightful contrast to the earthiness of the root vegetables. The squash softens beautifully in the gratin, infusing its sweetness into the creamy sauce and lending an almost luxurious feel to the dish. These vegetables, put together, create a colourful and flavourful ensemble that perfectly complements each other.

A perfect use-your-leftovers dish

There is something incredibly satisfying about creating a beautiful, delicious dish out of ingredients you already have in your fridge or pantry. Our mixed vegetable gratin is perfect for just that. Got some leftover vegetables from the week's meals? Simply slice them up and layer them into the gratin. The versatile nature of this dish means that you can use virtually any vegetables you have on hand. From peppers to zucchini to eggplant – the possibilities are endless. Not only is this a great way to reduce waste, but it also lets you enjoy a different version of the gratin every time.

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