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Vegetable Gratin

A vegetable gratin features thinly sliced vegetables layered with cream and cheese, baked until bubbling and golden with crispy edges. The dish combines rustic charm with refined technique, resulting in a tender, caramelized, cheesy exterior and a tender interior. It’s an elegant comfort food that transforms simple produce into a satisfying, decadent dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 mm zucchini thinly sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup cheddar cheese grated
  • ½ cup panko breadcrumbs toasted in butter
  • 2 tbsp butter melted for breadcrumbs
  • 1 tbsp fresh thyme or parsley chopped
  • ½ tsp nutmeg optional
  • to taste salt and pepper

Equipment

  • Baking dish (9x13 inch)
  • Sharp knife
  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Oven
  • Cooling rack or trivet

Method
 

  1. Preheat your oven to 200°C (390°F). Lightly butter your baking dish to prevent sticking and set aside.
  2. Using a sharp knife or mandoline, slice zucchini into thin, even rounds about 2-3mm thick. Keep slices uniform for even cooking and an attractive layered look.
  3. In a mixing bowl, whisk together the heavy cream, minced garlic, salt, pepper, and nutmeg until well combined. This mixture will infuse the vegetables with flavor and help them cook tender.
  4. Spread a thin layer of the cream mixture across the bottom of your prepared baking dish to keep the layers moist and add flavor.
  5. Arrange overlapping slices of zucchini in concentric circles or rows over the cream layer, slightly overlapping each slice for a mosaic effect. Repeat until the dish is filled, creating a beautiful layered pattern.
  6. Sprinkle a generous handful of grated cheddar cheese over the first layer of vegetables, then sprinkle chopped thyme or parsley for freshness and aroma.
  7. Repeat layering the vegetables, cream, cheese, and herbs until all slices are used, finishing with a layer of cheese on top for a golden, bubbly crust.
  8. Mix the panko breadcrumbs with melted butter until evenly coated, then sprinkle this crunchy topping over the cheese layer for a crisp crust.
  9. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and bubbling around the edges. Check the vegetables are tender with a skewer or fork.
  10. Remove from the oven and let rest for 10 minutes on a cooling rack or trivet. This helps the juices settle and makes slicing easier.
  11. Slice into squares or wedges, revealing the beautiful layered, crispy-topped vegetables. Serve hot, topped with a sprinkle of fresh herbs if desired.

Notes

For extra flavor, add a handful of grated Parmesan or Gruyère cheese. To make it vegan, substitute heavy cream with coconut cream and cheese with a vegan cheese alternative. To keep the top crispy, toast breadcrumbs in butter until golden before sprinkling on the gratin.