The delicious French Vegetable Gratin is an old family favorite that I’ve been making for years. The recipe originates from my great-grandmother in France, and it has been passed down through the generations. I love to make this recipe as it always brings back fond memories of family gatherings.
This gratin is a wonderful way to enjoy all the summer vegetables. You can use whatever vegetables you have on hand, such as potatoes, carrots, zucchini, and yellow squash. All you need to do is layer them in a baking dish and top with a creamy Parmesan cheese sauce. Then, bake until golden brown and bubbly.
This recipe is so versatile. You can add some herbs or garlic to your cheese sauce for extra flavor, or top with fresh thyme for a more earthy taste. You can also play around with different vegetables – broccoli and cauliflower work great, too!
Serving it with a simple salad is all you need for a perfect summer meal. I promise you won’t be disappointed!
Variations:
- Add some herbs to the cheese sauce, such as thyme, oregano, or basil.
- Top with breadcrumbs or grated cheese for a crunchy topping.
- Add some chopped fresh spinach for extra nutrition.
Delicious French Vegetable Gratin
Equipment
- Large baking dish, knife, cutting board, measuring cups and spoons, wooden spoon, oven mitts
Ingredients
- 2 tablespoons olive oil
- 3-4 potatoes, peeled and thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking dish, layer the potatoes, carrots, zucchini, and yellow squash. Drizzle with olive oil and sprinkle with salt and pepper.
- In a medium bowl, combine the cream, Parmesan cheese, and garlic powder, if using. Pour the mixture over the vegetables.
- Bake for 45-50 minutes, or until vegetables are tender and the cheese sauce is golden brown and bubbly.
- Let cool for 5 minutes before serving.
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