#Vegetable Gratin

🥔🥒🧀 Rustic Baked Vegetable Gratin A cozy, oven-baked dish layered with tender vegetables, herbs, and a golden cheesy crust—perfect as a hearty side or light main! 🛒 Ingredients Vegetables: 2 potatoes (thinly sliced) 1 zucchini (sliced) 1 eggplant (optional, sliced) 2 tomatoes (sliced) 1 small onion (thinly sliced) Creamy base: 1 cup milk or light cream 2 cloves garlic (minced) 1 tbsp olive oil ½ tsp salt ½ tsp black pepper ½ tsp dried thyme or oregano Topping: ¾ cup grated cheese (cheddar, mozzarella, or Gruyère-style) 2 tbsp Parmesan cheese 2 tbsp breadcrumbs (optional for crunch) 🍳 Instructions Prep oven & dish Preheat oven to 180°C (350°F). Lightly grease a baking dish. Layer vegetables Arrange potatoes, zucchini, eggplant, tomatoes, and onion in overlapping layers (rustic style). Make creamy mixture Mix milk/cream with garlic, olive oil, salt, pepper, and herbs. Assemble Pour the mixture evenly over the vegetables. Add topping Sprinkle grated cheese, Parmesan, and breadcrumbs on top. Bake Cover with foil and bake for 35 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly. Rest before serving Let it sit 10 minutes to set. 🍽️ Serving Ideas Serve with grilled chicken or fish Pair with a fresh green salad Enjoy as a vegetarian main 🌟 Tips for Best Flavor Slice vegetables thin and evenly for proper cooking Use a mix of cheeses for deeper flavor Let it rest so layers hold together nicely 🔄 Variations Vegan: Use plant milk + vegan cheese Low-carb: Skip potatoes and use more zucchini/eggplant Protein boost: Add cooked ground meat or lentils Herby twist: Add fresh basil or rosemary 🧊 Storage Fridge: 3–4 days Freezer: Up to 2 months Reheat: Oven for best texture #mediterraneanfood #MediterraneanFlavors #maditerranean #EasyMediterraneanRecipes #reel #mediterraneanfood

Gratin coloré Ingrédients * 2 pommes de terre * 2 patates douces * 2 betteraves cuites (ou crues si tu préfères une texture plus ferme) * 500 mL de lait (ou moitié crème et lait pour plus d’onctuosité) * 2 œufs * Quelques feuilles de sauge ou de thym frais * 1 pincée de muscade * Sel, poivre * Ciboulette fraîche ciselée * 60g de parmesan fraîchement râpé (ou plus selon gourmandise) * 1 gousse d’ail Préchauffer le four à 180 °C (chaleur tournante). Éplucher les pommes de terre, les patates douces et les betteraves, puis les couper en fines lamelles régulières à l’aide d’une mandoline. Beurrer légèrement un plat à gratin et frotter une gousse d’ail. Disposer les tranches de légumes en les alternant joliment pour créer un dégradé de couleurs, en glissant de temps à autre quelques feuilles de sauge ou de thym frais pour parfumer. Dans un saladier, fouetter le lait avec les œufs et le parmesan assaisonner de sel, de poivre et d’une pincée de muscade, puis verser ce mélange sur les légumes. Parsemer généreusement de parmesan râpé. Enfourner pour environ 45 minutes, jusqu’à ce que les légumes soient fondants et que le dessus soit doré. Si besoin recouvrir d’un papier aluminium. À la sortie du four, laisser reposer quelques minutes, puis parsemer de ciboulette fraîche ciselée avant de servir. Vous pouvez aussi ajouter des noisettes ! Ce gratin se déguste aussi bien en accompagnement qu’en plat principal avec une belle salade verte. #gratin #gratindauphinois #patatedouce #healthyfood #sansgluten #vegetarian

Cheesy Autumn Vegetable Bake If you fancy something a little bit different for your Sunday roast this week...something veggie, something that's ridiculously comforting, you have got to try this! Roasted butternut squash and broccoli, cabbage and some buttery leeks, topped with a gooey, golden, mustardy cheese sauce. This is one of the best Sunday dinners I've had in a long time.... We had it with roasties and stuffing balls, but if you wanted to do this as a midweek dinner, it would be brilliant with chips or jacket potatoes. I have written up the recipe for this below and I would love to know if it's going on the list! A x Feeds 4 400g butternut squash peeled and cut into 2cm cubes 300g broccoli florets 2 leeks thickly sliced Oil for roasting 4 savoy cabbage leaves, cut into thick pieces (tough stem removed) 40g butter 50g flour 650ml milk 80g grated cheddar cheese (plus extra for topping) 1 tsp dijon mustard Heat the oven to 200C fan Place the butternut squash, broccoli florets and leeks on a baking tray. Drizzle them in oil and use your hands to ensure they're coated. Season with salt and pepper and bake in the oven for 10 minutes. Add the cabbage to the tray and coat it with a little more oil. Return to the oven for a further 5 minutes. Melt the butter in a large non-stick pan. Stir in the flour on the heat until combined and starting to bubble and turn pale. Slowly add the milk a little at a time. Stir continuously, bringing it to the boil each time until thick and lump free before adding more. When all the milk is used up, season with salt and pepper and stir in the grated cheese and dijon mustard. Tip the roasted veg into a baking dish. Pour over the cheese sauce and give it a little stir until everything is coated. Top with grated cheese and bake in the oven for 25-30 mins or until the cheese topping is golden brown. Serve as part of a veggie roast or with jacket potato chips! #vegetarian #roast #roastdinner #sundaylunch #sundayroast #cheese #weekendvibes #homemade #familyfood #comfortfood #delicious #sotasty #dinnerideas

Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets Ingredients: 2 sweet potatoes (400 g), thinly sliced 2 parsnips (250 g), thinly sliced 2 small beets (250 g), thinly sliced 1 cup (240 ml) heavy cream ½ cup (50 g) grated Gruyère or Parmesan 1 tbsp (15 g) butter 1 garlic clove, minced Salt & pepper, to taste Fresh thyme for garnish Directions: Preheat oven to 375°F (190°C). Butter a baking dish and layer sweet potatoes, parsnips, and beets. Season lightly with salt and pepper between layers. Warm cream with garlic and pour over vegetables. Top with cheese and cover with foil. Bake for 35 minutes, then uncover and bake 15 more minutes until golden and bubbly. Garnish with thyme before serving. Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes Kcal: 320 per serving Servings: 6 https://www.facebook.com/cherokee.mclellan.9/subscribenow?surface=pinned_comments

Oven-baked vegetable gratin Practical and very delicious. A delicious recipe that you can serve with the main meal. Ingredients: 1 medium sized cauliflower 1 small broccoli 2 potatoes 1 carrot ▫️▫️▫️ For bechamel sauce: cup measurement 200 ml 3 cups of milk or 2 cups + milk 200ml cream 2 tablespoons of butter 3 tablespoons of flour (not full) 2 cloves grated garlic A pinch of finely chopped dill Salt, black pepper, nutmeg, vegeta if available ▫️▫️▫️ Preparation: Pluck the cauliflower and broccoli florets. Peel the potatoes and carrots and slice them into rounds. Boil potatoes and carrots in boiling salted water for 10 minutes. Add cauliflower and boil for another 5 minutes. Finally, broccoli is added and after boiling for another 5 minutes, it is removed from the stove and the vegetables' water is thoroughly drained. ▫️▫️▫️ For the sauce, take butter in the pot and melt it. Then add the grated garlic, mix 3-4 times and add the flour. Roast for about 1-2 minutes until the smell of the flour disappears. Then, pour the milk little by little over the roasted flour and stir constantly to prevent the flour from clumping. Cook the bechamel sauce over low heat until it reaches a thick consistency. Finally, add salt, pepper, nutmeg (not necessary) and dill and remove from the stove. Pour the bechamel sauce over the vegetables. Then it is distributed evenly throughout the sauce. Finally, sprinkle grated cheddar cheese on top. Bake in a preheated oven at 180-190 degrees until golden brown. Slice and serve the hot gratin. Bon appetit 😋

Cheesy Baked Veg 🥕 🌽 - This one is Ultimate ! This was the OG party dish of your house. A nice comforting dish full of veggies. This is one dish my mom made at every Party & was always a HIT ! 2 cups Veggies (Broccoli, Carrots , Green Peas , Beans , Potatoes , Corn , Baby Corn, Spinach, Pineapple ) 1 Small Onion, chopped 4 to 5 Cloves Of Garlic 2 tbsp Butter 2 tbsp Whole Wheat Flour 1 & 1/2 cup Milk 1/2 cup Cheese (combination of cheddar & mozzarella) Salt, Pepper & Chilli Flakes Some more cheese to put on top Topping - Mix some bread crumbs & butter & top for the crunch 🌟 Vishesh Tippani - Blanch the veggies before adding - Bake it to char & melt the cheese. - Serve HOT ! #VegAuGratin #BakedVegetables #Bake #PartyWithNDS

@melekce_kitchen Merhabalar sebze graten hazırlayalım.İster ara sıcak, isterseniz et yemeklerinizin yanında severek tüktebileceğiniz ayrıca hafif bir ana yemek olsun isterseniz bu lezzete sofralarınızda yer açın 😍#sebzegraten Beşamel Soslu Sebze graten 200 gr brokoli 200 gr karnabahar 2 adet patates 1 adet havuç 1 tatlı kaşığı tuz Beşamel sos için 3 su bardağı süt 2 yemek kaşığı un 1 yemek kaşığı tereyağ 4.5 yemek kaşığı sıvıyağ 1 çay kaşığı tuz 1 çay kaşığı karabiber Hazırlık Sebzleri sıcak suda bir tatlı kaşığı tuz ilave ederek haşlayalım ezilme olmasın.Haşlanan sebzlerin suyunu süzelim suyunu dökmeyin mercimek çorbasında kullanın. Uygun bir tepsiye alalım üzerine bir iki yemek kaşığı sıvıyağ gezdirelim. Beşamel sosu hazırlayalım.Tereyağ ve sıvıayğda unu kavuralım azar azar sütü ilave edelim topaklanma olmasın çırpıcıyla çırpalım.Kıvam alıp kaynayınca sebzlerin üzerine eşit dökelim 180 derece fırında üzeri kızarana kadar pişirelim.Fırından almaya yakın üzerine kaşar peyniri serpiştirip beş dakika daha fırınlayabilirsınız.Ben peynir kullanmadım tercih sizindir.Afiyetle #sebzeyemekleri #veganfood #graten #diyetyemekleri Vegetable gratin with bechamel sauce 200 g broccoli 200 g cauliflower 2 potatoes 1 carrot 1 teaspoon salt For the bechamel sauce 3 cups of milk 2 tablespoons of flour 1 tablespoon of butter 4.5 tablespoons of oil 1 teaspoon of salt 1 teaspoon chain preparation Let's boil the vegetables in hot water by adding a sweet house salt so that they are not crushed. Let's drain the boiled vegetables, do not pour the controls, use them in lentil soup. Let's pour one or two tablespoons of oil on a suitable tray. Let's prepare the bechamel liquid sauce. Let's fry the butter and flour in the butter, add it little by little, let's beat it with a whisk so that there is no lumps. Let's pour it evenly on the vegetables when it gets thick and boil. Let's cook it until it turns 180 times over. You can sprinkle cheddar cheese on it and bake for another five minutes. .with pleasure

🤌Try this creamy, cheesy gratin—it’s absolutely divine! Today, I’m sharing a video recipe from my archive for Potato Gratin Dauphinois that caused quite a stir because I added cheese 😱😅I know cheese isn’t traditional in Gratin Dauphinois, and I mentioned that in the video, but this version got some critique. Happily, it received mostly positive comments! So many people wrote to thank me, saying they were thrilled with the recipe and loved the result. This gratin is incredibly tender, delicious, and a must-try! Ingredients (serves 4): • Potatoes: 1 kg (2.2 lbs) • Whole milk: 350 ml (1.5 cups) • Heavy cream: 150 ml (2/3 cup) • Nutmeg: 1/3 tsp (or to taste) • Salt and pepper: to taste • Fresh thyme: 2-3 sprigs • Garlic: 3-4 cloves, unpeeled • Butter: for greasing the dish • Hard cheese (e.g., Parmesan): 100 g (1 cup grated) • Gruyère cheese: 150 g (1.5 cups grated) optional, not in the classic recipe, but you’ll love it Instructions: 1) In a saucepan, combine milk, cream, garlic, nutmeg, and thyme. Heat gently until simmering. 2) Peel and thinly slice potatoes (a mandoline helps). Add to the warm milk mixture. 3) Simmer for 6-7 minutes, stirring gently. 4) Grease a baking dish with butter. Layer the potatoes, sprinkling a little hard cheese between layers. 5) Repeat until all potatoes are used, then top with remaining hard cheese and Gruyère. 6) Bake at 180°C (350°F) for 25-30 minutes until golden and bubbly. In this recipe I used cinnamon because my husband doesn’t really like the taste of nutmeg 🙅‍♂️ #gratin #potatogratin #reelsfood #reelsrecipe #recipesharing #dinnerrecipe #easyrecipeideas #easyrecipeideas #reelsfoodie #potatos #foodvideogram #foodbloggersofinstagram

🥦 Cozy Creamy Vegetable Casserole (Quick Recipe) 🛒 Ingredients 3 cups mixed vegetables (broccoli, carrots, cauliflower, peas) 2 tbsp butter 2 tbsp flour 1½ cups milk 1 cup shredded cheese (cheddar or mozzarella) ¼ cup grated parmesan ½ tsp garlic powder Salt & pepper to taste ½ cup breadcrumbs 1 tbsp olive oil or melted butter Optional: fresh parsley for garnish 👩‍🍳 Instructions Preheat oven to 375°F (190°C). Cook veggies Steam or boil the vegetables for 5–7 minutes until just tender. Drain. Make creamy sauce Melt butter in a pan Stir in flour → cook 1 minute Slowly whisk in milk until smooth Cook until thickened Add cheese, garlic powder, salt & pepper Combine Toss veggies in the creamy sauce and transfer to a baking dish. Add topping Mix breadcrumbs with olive oil/butter and sprinkle on top with parmesan. Bake Bake 20–25 minutes until bubbly and golden brown. Finish Garnish with parsley and serve warm. ✨ Tips Add cooked chicken or pasta to make it heartier Use frozen veggies to save time (no need to thaw fully) For extra crunch, broil for 2–3 minutes at the end #mediterraneandietrecipes #MediterraneanVibes #mediterraneanrecipes #seafoodlovers #healthyrecipes #mediterranean #mediterraneanfood #mediterraneandiet #homecooking #cozycreamyvibes

Veg Au Gratin! Save this! Recipe ⬇️ This is my favourite one meal dish to make! Restaurant style baked dish/veg au gratin : Ingredients : - 1/2 cup each : Carrots, French beans, Peas, Corn and 1/4th cup cauliflower. - 250 ml full cream milk. - 2-3 tbsp maida. - Salt, black pepper, mixed herbs and chilli flakes to taste. - 7-8 cloves of garlic (finely chopped). - 2 tbsp butter or olive oil. - Processed/mozzarella cheese as needed. - Some bread crumbs. Method : - Boil your veggies with water. Save the stalk to use for soups/curries. - Whisk together milk, maida, salt, pepper, mixed herbs and chilli flakes to make a lump free mixture. - Heat butter. Add garlic and sauté. Add your milk mixture. Stir constantly on a low flame until it thickens. - Add your veggies and fold in. Add some grated cheese and mix. Cook for 4-5 mins. - Add to baking tray. Top with bread crumbs, grated cheese, chilli flakes and bake at 200*C for 15-20 mins until the cheese melts. - Serve warm as it is or with bread. Follow @thecrazyindianfoodie for more. #Thecrazyindianfoodie #reels #foodie #food #reelsinsta #pasta #foodreels #tcifrecipes #onepotmeal #reelitfeelit #foodporn #asmr #recipeoftheday #easyrecipes #christmas #festive #holidays #quickrecipes

Gratin de légumes healthy Ingrédients: Carottes - courgettes - pommes de terre - aubergines - choux - huile d’olive - sel - poivre - ail en poudre - brocolis - beurre - ail - piment - oignon - épinards - béchamel - fromage râpé المكونات: جزر (خيزو) - كرعة - بطاطس - باذنجان - كرم - زيت زيتون - ملح - فلفل - بودرة ثوم - بروكلي - زبدة - ثوم - فلفل حار - بصل - سبانخ - صلصة البيشاميل - جبن محكوك Ingredients: Carrots - zucchini - potatoes - eggplant - cabbage - olive oil - salt - pepper - garlic powder - broccoli - butter - garlic - chili pepper - onion - spinach - béchamel sauce - grated cheese #fyp #yummy #وصفات #healthyfood #gratin #legume #ramadan #رمضان

Sweet potato, courgette and potato Gratin Recipe: 250g potatoes 250g courgettes 250g sweet potatoes 2 cups cream (double or whipping. I used whipping) 3 cloves garlic, minced A bit of butter Salt and pepper, to taste ¼ tsp nutmeg ¼ tsp onion powder 70g cheddar 125g buffalo mozzarella Slice the potatoes, courgettes, and sweet potatoes into 3mm rounds and place them in a large mixing bowl. In a small saucepan, sauté the garlic in butter for a few minutes until fragrant. Add the cream, nutmeg, onion powder, salt, pepper, and 20g of cheddar. Cook for a few minutes, stirring gently. Pour about 1/3 of the cream mixture over the sliced vegetables and toss until evenly coated. Arrange the vegetables in a baking dish or pie dish, alternating between courgette, sweet potato, and potato slices. Scatter the mozzarella over the top, then pour over the remaining cream mixture. Sprinkle with the rest of the cheddar. Bake in the oven at 180c for 50min covered and 20 min uncovered until golden and bubbling. #potatorecipes #potatoesarelife #cheesyfood #gratin #comfortfood #easyrecipe #easymeals #cozyfood #vegetarianrecipes #vegetablegratin #eattherainbow #bulkingseason