Garden Vegetable Gratin

Name: Garden Vegetable Gratin
Total time: 2 h 30 min
Yield: 8 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

Recipe from "Cooking Know-How"

Adapted by Tara Parker-Pope

Total Time: 2 hours 30 minutes
Rating: 4(81)
Comments: Read comments

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. —Tara Parker-Pope

Featured in: Vegetarian Comfort Food at Thanksgiving

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Ingredients

Yield:8 servings

3pounds russet potatoes, peeled
2tablespoons unsalted butter
4ounces shallots, diced
1medium carrot, diced
1small zucchini, diced
1cup frozen peas, thawed
2cloves garlic, minced
2tablespoons stemmed thyme
1teaspoon salt
½teaspoon freshly ground black pepper
¼teaspoon grated or ground mace
3cups reduced-sodium vegetable broth
1cup low-fat or fat-free cream

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Melt the butter in a large skillet over medium heat.
Step 3
Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
Step 4
Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
Step 5
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.
Step 6
Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
Step 7
Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

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Ratings

4 out of 5

81 user ratings

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Comments

Ted5 years ago

Delicious, well balanced, healthy -- would recommend doubling the non-potato veggies (everything from the butter down through the black pepper), as I found it to be a bit dominated by potatoes.

John H1 year ago

Great flavor! Would reduce cooking time by ~30 minutes. Also reduce the amount of vegetable broth and/or add a roux or other binding agent as the "sauce" did not thicken nearly as much as we would have liked.

eliza3832 years ago

Made this today, it’s delicious. We used oat milk actually, and it turned out great - but we also doubled the non-potato veggies as suggested by others. Did not have any complaints about the ratios and wetness. I am curious about the effect of adding an egg, I mean, it’s not cheesy lol so maybe the egg would have a nice impact? I might try next time.

Carol3 years ago

would recommend doubling the non-potato veggies (everything from the butter down through the black pepper), as I found it to be a bit dominated by potatoes.

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