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Cheesy Vegetable Potato Gratin

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A rich and creamy potato gratin baked with layers of tender vegetables and melted cheese. This comforting dish makes a hearty vegetarian main or an indulgent side for holiday feasts and weeknight dinners alike.

Ingredients

Scale
  • 4 medium potatoes, thinly sliced
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1/2 cup onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh dill or parsley

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a pot of salted boiling water, blanch the sliced potatoes, carrots, and cauliflower for 5–6 minutes. Drain and set aside.
  3. In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 minute to form a smooth paste.
  4. Gradually pour in the milk while whisking to prevent lumps. Cook and stir until the sauce thickens, about 4–5 minutes.
  5. Stir in garlic powder, salt, pepper, and half of the mozzarella and Parmesan cheeses. Continue stirring until melted and smooth.
  6. Layer the blanched vegetables and chopped onion in the prepared baking dish.
  7. Pour the cheese sauce evenly over the layered vegetables.
  8. Top with the remaining mozzarella and Parmesan cheese.
  9. Bake uncovered for 30–35 minutes, or until the top is golden brown and the sauce is bubbling.
  10. Garnish with fresh dill or parsley before serving.

Notes

  • Use a mandoline slicer for uniformly thin potato slices.
  • Add spinach or zucchini for extra vegetables.
  • For a crispy top, broil for the last 2–3 minutes of baking.

Nutrition

Keywords: potato gratin, vegetable gratin, cheesy casserole, vegetarian bake, holiday side dish

Find it online: https://epicrecipebox.com/cheesy-vegetable-potato-gratin/