Vegetable Gratin
Vegetable Gratin is a comforting, oven-baked dish of zucchini and sweet onions gently cooked in olive oil, bound with a light béchamel-style sauce, and finished with grated cheese and crisp breadcrumbs. Baked until golden and bubbling, it delivers richness and warmth while allowing the vegetables to remain the star. Simple, adaptable and crowd-pleasing, it works equally well as a side or vegetarian main.
- 1h35
- NOT TOO TRICKY
- 20 PORTIONS
- MILK, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 290 kcal Calories
- 9 g Protein
- 18 g Carbohydrates
- 20 g Fat
- 3 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Olive oil | 1/4 cup | 62.5 ml | |
| Sweet onion, large | 1 each | Cut in two from top to bottom, each half finely sliced | |
| Zucchini | 2 lb | 900 g | Quartered lengthwise and cut into 1cm (½ inch) lengths |
| Salt | To taste | ||
| Flour | 1 tbsp | 15 ml | |
| Milk | 1 cup | 250 ml | |
| Freshly ground pepper | As needed | ||
| Parmesan or Gruyère cheese | 1/4 cup | 62.5 g | Freshly grated |
| Dry bread crumbs | Handful | Coarsely grated | |
Method
- Over low heat, warm the olive oil in a large earthenware poêlon or heavy casserole. Add the onions, and sweat, covered, stirring occasionally with a wooden spoon, for about 30 minutes, or until melting but uncolored. Add the zucchini and salt and cook, first covered, then uncovered, until tender but not falling apart.
- Preheat the oven to 200°C (400°F).
- Sprinkle the onion and zucchini with the flour and stir gently. Raise the heat somewhat and add the milk, a few spoonfuls at a time, stirring until the sauce boils before adding more. Simmer gently for 10 minutes before seasoning with pepper, tasting for salt, and pouring the mixture into a buttered oval gratin dish (a tian). Mix the cheese and breadcrumbs, sprinkle over the surface, distribute shavings of butter on top, and bake for 20 minutes, or until golden.
- To serve: Hot or tepid
