Garden Vegetable Gratin Recipe

Name: Garden Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds russet potatoes, peeled; 2 tablespoons unsalted butter; 4 ounces shallots, diced; 1 medium carrot, diced; 1 small zucchini, diced; 1 cup frozen peas, thawed; 2 cloves garlic, minced; 2 tablespoons stemmed thyme; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon grated or ground mace; 3 cups reduced-sodium vegetable broth; 1 cup low-fat or fat-free cream

Servings: persons

3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream

1
Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit.
2
Peel and thinly slice the potatoes.
3
Place the slices in a bowl, cover with cool water and set aside.
4
Melt the butter in a large skillet over medium heat.
5
Add the shallots, carrot, zucchini and peas.
6
Cook, stirring often, until softened, about 3 minutes.
7
Add the garlic, thyme, salt, pepper and mace.
8
Stir well to warm through.
9
Remove from the heat.
10
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.
11
Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer.
12
Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
13
Whisk the broth and cream in a large bowl.
14
Pour it over the contents of the baking dish.
15
Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds russet potatoes, peeled, 2 tablespoons unsalted butter, 4 ounces shallots, diced, 1 medium carrot, diced, and more.

Yes, Garden Vegetable Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Vegetable Gratin

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