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Potato and vegetable gratin recipe

Potato and vegetable gratin recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

You can make this twist on a traditional gratin with vegetables of your choice. Make sure to dice the vegetables to a similar size.

6 people made this

IngredientsServes: 4

  • 500g potatoes, peeled and diced
  • 4 tablespoons butter
  • 1 onion, chopped
  • 500g courgettes, diced
  • 1 teaspoon herbs de Provence
  • salt and pepper to taste
  • 1-2 tomatoes, diced
  • 150g Gruyere cheese, grated
  • 100g Parmesan cheese, grated
  • 125g dried breadcrumbs

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. In a large saucepan with salted water, boil potatoes for about 15 minutes until just tender.
  2. Preheat oven to 180 C / Gas 4. Grease a baking dish.
  3. Meanwhile melt 2 tablespoons of the butter in a large frying pan and saute onions till soft. Add courgettes and cook for 5 minutes. Season with herbs, salt and pepper and fry for another minute.
  4. Drain potatoes and add to the pan along with the tomatoes. Stir to combine with the potato mixture. In a bowl mix together Gruyere and Parmesan. Combine half of the cheese mixture with the vegetables and transfer everything into the baking dish.
  5. Melt the remaining 2 tablespoons butter and mix with the breadcrumbs and the rest of the cheese. Sprinkle mixture over the vegetables and potatoes.
  6. Bake gratin for about 15 to 25 minutes, until the topping is nicely browned.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by Soup Loving Nicole

Made as written except that I left out the tomatoes for hubbys sake. This turned out really good. I cut my potatoes too small which resulted in them not holding their shape but the flavor was still there. With all of the cheese in this dish I was expecting a little more ooey gooey madness but it was still good. The best part about this recipe is that it is easily adaptable to whatever you have on hand. Definitely a keeper!-24 Feb 2018


How to Make Au Gratin Potatoes Without a Recipe

Before planning the menu for a recent chilly-weather meal for friends, I asked everyone if there were any particular dishes they were craving. Only one of them spoke up, with hopeful wishes for his favorite: "That creamy French potato thing with cheese on top."

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There are a lot of French ways how to make au gratin potatoes (aka potatoes au gratin, or pommes de terre gratinées), many of them involving thinly sliced potatoes, butter, and cream. But a gratin doesn't have to be a potato dish. "Au gratin" is the French term for topping a dish with butter, bread crumbs, or cheese (or a mix of some or all three) and baking or broiling it until the topping is browned and crisp.

You can make gratin with almost any kind of vegetable or potato. Mushrooms, tomatoes, fennel, broccoli, collard greens, etc. But what my friend wanted, and what I'm here to tell you about today, is the kind of gratin that features layers of thinly sliced potatoes or root vegetables.

Since I aim to please, but also to teach, I promised I would make a gratin only if heɽ help me so he could learn how to make his favorite for himself.

As we sliced potatoes and simmered cream, I remembered just how loose, adaptable, and totally doable this "fancy French" dish can be. It takes some time—longer than you might think—to bake in the oven, but other than that it's much easier than my friend thought it would be. And after all, that's what chilly weekends are for: puttering and chatting in the kitchen with a friend while a gratin slowly bubbles in the oven.

I can't be there to show you myself, so let me explain how to make au gratin potatoes this chilly weekend. Just follow these steps and you're on your way to this cozy, creamy, soul-warming dish. Heck, you can even make it the main event of your meal—it's certainly filling enough!


Potato, onion and tomato gratin

The beauty of dishes like this is that they will happily sit around for hours, the flavoursome juices being absorbed into the slices.

Prep 5 min
Cook 1 hr 15 min
Serves 4-6

Butter
Olive oil
2 large onions,
peeled and sliced into half moons
Salt and pepper
1.5 kg potatoes
2 medium tomatoes or 15 cherry tomatoes

Dried oregano
350ml water/light vegetable stock
A handful of breadcrumbs
(optional)

In a frying pan on a medium low heat, melt a knob of butter and two tablespoons of olive oil, and saute the onions with a pinch of salt until soft and translucent.

Peel and slice the potatoes thinly, either on a mandoline or the cucumber cutter of a box grater. Slice the tomatoes.

Butter or oil an ovenproof dish. Use a third of the potatoes to make a base layer, spread over half the onion and half the tomatoes, then season with salt, pepper and oregano. Repeat, finishing with a layer of potatoes. Dot with butter and pour over the liquid.

Bake at 180C (160C fan)/350F/gas 4 for an hour, or until the potatoes are soft and the liquid absorbed.

Mix a handful of breadcrumbs with a pinch each of oregano and salt, and a tablespoon of olive oil. Sprinkle over the bake and put under the grill for a few minutes to crisp up.


The key to this gratin's great flavor? Infusing the cream with garlic.

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The secret to a good potato gratin is in the technique, and this one is simple. To start, thinly sliced potatoes (plus other root vegetables, if you like) are simmered in seasoned liquid (cream, milk, broth, or a combination) until barely tender. After that, the potatoes are layered in a casserole dish with flavor boosters (such as fresh herbs, sautéed vegetables, grated cheese, crisp bacon), and topped with breadcrumbs, cheese, or nuts. A quick bake and you’re done.

The advantages to this method are several: simmering gives the potatoes more opportunity to soak up flavor starches are released into the liquid earlier, which helps prevent curdling during baking and the top layer of the potatoes remains moist.

There are only three fundamental components to any potato gratin—the potatoes, the liquid, and the top crust. The best gratin potatoes are medium-starch, buttery Yukon Golds. As opposed to russets, which drink up all the liquid and make a drier gratin, and waxy potatoes, which don’t absorb enough, Yukon Golds soak up plenty of liquid but still leave discernible layers in your finished gratin.

Finally, in order to qualify as a gratin, the casserole needs a top crust. You can make it simple with a scattering of breadcrumbs and cheese, or you can add your favorite nuts for crunch. See below for options.

It’s important to read the entire method through before you start so you can decide which optional ingredients you want in your gratin.

The whole gratin serves 8

Prep the potatoes (and root veggies)

All of these gratins start with layers of tender, sliced Yukon Gold potatoes. But if you like, you can supplement the potatoes with other root vegetables, as long as you have 2 to 2-1/2 lb. total.

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish set aside.

Peel and slice 2 to 2-1/2 lb. Yukon Gold potatoes OR use one of the potato-root vegetable combinations below.

Choose your potato base



All Potatoes: Yukon Golds, peeled and sliced into 1/8-inch-thick rounds

Potato-butternut squash: butternut squash (neck only), peeled and sliced 1/8-inch-thick

Potato-celery root: celery root, peeled and sliced 1/8-inch-thick

Potato-parsnip: parsnips, peeled and sliced 1/8-inch-thick

Potato-rutabaga: rutabaga, peeled and sliced 1/8-inch-thick

Potato-sweet potato: sweet potatoes, peeled and sliced into 1/8-inch-thick rounds

Potato-turnip: turnips, peeled and sliced 1/8-inch-thick

Add the liquids

For a classic gratin—rich, creamy, indulgent—heavy cream is key. But you can also use light cream, or a mixture of cream and milk. An all-milk or milk-broth gratin will tend to curdle, but you can go with all-broth for the lightest option.

Put the potatoes (and root vegetables, if using) in a 12-inch skillet with 2-1/2 cups liquid (see options below). Add 1/2 tsp. kosher salt and a few grinds of black pepper. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork or skewer, 8 to 12 minutes. Add another 1/2 to 3/4 tsp. salt if you’re not adding any other salty ingredients in the next steps (such as bacon, cheese, or well-seasoned sautéed vegetables).

Choose one or more liquids for a total of 2-1/2 cups



Cream (heavy or light)

Half-and-half

Whole or lowfat milk

Lower-salt chicken broth

Prep meat add-ins (if using)

A salty cured meat like pancetta or bacon isn’t essential, but it gives the gratin another layer of flavor.

If you’ve chosen ham, Canadian bacon, or proscuitto for your meat (see choices below), they need no pre-cooking. If you’ve chosen bacon, pancetta, or sausage, heat a large skillet over medium-high heat, add 4 to 6 oz. meat (optional see choices below) and cook until browned and fully cooked. Transfer to a plate. If you’re using bacon or pancetta, reserve 2 Tbs. of the drippings for cooking the vegetables in the next step. If using bacon or sausage, crumble it when it’s cool.

Choose a meat (optional)



Bacon

Diced pancetta

Chopped smoked ham

Chopped Canadian bacon

Thinly sliced and coarsely chopped prosciutto

Hot Italian sausage (casings removed)

Sweet Italian sausage (casings removed)

Prep vegetable add-ins (if using)

These vegetables get sautéed until tender and then layered between the root vegetables. Just make sure anything you choose here complements your potato base.

Heat 1 or 2 Tbs. butter, oil, or bacon or pancetta fat in a large skillet over medium-high. Add your chosen vegetable (see options below), and sauté until tender and lightly browned. Season to taste with salt and pepper. If using more than one vegetable, sauté each separately (except for garlic, which can be combined with another vegetable at the end of cooking.)

Choose up to 3 vegetables (optional)



Thinly sliced yellow onions: up to 1 lb.

Thinly sliced shallots: up to 1 lb.

Thinly sliced fennel bulb: 1 large (3/4 to 1 lb., trimmed, halved and cored)

Thinly sliced mushrooms (button, shiitake, cremini, or a mix): up to 1 lb.

Thinly sliced leeks: up to 3 medium (about 3/4 lb., trimmed white and light-green parts only)

Artichoke hearts: 4-oz. can, drained, and coarsely chopped

Garlic: 2 cloves, minced

Layer your ingredients

A jolt of fresh green herbs or a sharp spice can help break up the overwhelming richness of the gratin. If you want to add cheese, keep in mind that Gruyère is a classic addition, but other cheeses will bring new dimensions and are worth trying.

Using a slotted spoon, transfer half the potato/root vegetables to the gratin dish, spreading them evenly. Layer on your meat and cooked vegetables, 6 oz. of your chosen cheese (optional see choices below), and your choice of herbs or spices (see options below), arranging them evenly on top of the potatoes. Top with the remaining potatoes/root vegetables, spreading them evenly, and pour over any liquid remaining in the pan.

Choose up to 2 cheeses for a total of 6 oz. (optional)



Grated Cheddar

Grated Gruyère

Grated Comté

Grated Fontina

Grated Emmentaler

Grated aged Gouda or Beaufort

Fresh or aged crumbled or grated goat cheese: no more than 2/3 cup

Crumbled mild blue cheese, such as Danish or Gorgonzola dolce: no more than 2/3 cup

Choose 2 to 4 herbs and spices



Chopped fresh parsley: 1 to 2 Tbs.

Chopped fresh thyme: 2 to 3 tsp.

Chopped fresh rosemary: 1 to 2 tsp.

Smoked paprika: 1/2 tsp.

Freshly grated nutmeg: 1/4 tsp.

Cayenne: 1 pinch

Top & bake

To qualify as a gratin, the casserole should have a top crust. Traditionally, this is a scattering of breadcrumbs and cheese, but sprinkling the gratin with an optional topping like chopped nuts is another alternative for both added texture and flavor.

Combine your topping choices (see options below) in a small bowl. Evenly scatter your choice of toppings over the potatoes.

Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Choose your topping



Fresh breadcrumbs: 1/2 cup plus 2 Tbs. melted butter



Finely grated Parmigiano-Reggiano: 1/4 cup

Finely grated Grana Padano: 1/4 cup

Finely grated Pecorino Romano: 1/4 cup

Finely grated Gruyère: 1/2 cup

Finely grated Emmentaler: 1/2 cup

Finely grated Comté: 1/2 cup

Finely grated sharp Cheddar: 1/2 cup

Coarsely chopped pecans: 1/4 to 1/2 cup

Coarsely chopped walnuts: 1/4 to 1/2 cup

Coarsely chopped almonds: 1/4 to 1/2 cup

Gratin tips

How to prep leftovers: You can store tightly wrapped leftovers in the refrigerator for up to 2 days. To reheat, cover with foil and bake in a 350°F oven for about 30 minutes.

How to cut the serving size: A whole gratin serves eight. To feed fewer people, follow the method, cutting all the amounts in half. Use a tightly covered 10-inch skillet to simmer the potatoes, and bake in a 1-1/2-quart baking dish.


To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.

Sprinkle salt to taste. Saute and power cook the vegetables on high heat for a minute or two. The moment you see the vegetables softening a little, turn off the heat and keep aside.

Next we will make the cheese sauce melt butter over low heat in a heavy-bottomed saucepan and add flour. Turn the heat down and keep stirring so as to avoid any lumps.

When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps. Once you get a smooth mixture turn off the heat and keep aside.

For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables. Mix well and spread the mixture evenly in the baking dish.

Finally spread the grated cheese evenly on the top. Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.

Bake until the cheese melts and is lightly golden brown in colour.

Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.

Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.


Still searching for what to cook ?

  • 1 big russet potato ( or 2 small)
  • 1/2 can cheese your preference
  • 1 large tomato (or 2 small)
  • 1 medium yellow squash sliced thinly
  • 1 large shallot thinly sliced
  • 2 tsp onion powder
  • salt pepper
  • 1 tbsp butter softened, (up to 2)
  • olive oil for drizzling
  • 1/2 cup fresh bread crumbs or panko
  • 2 tsp dried basil or fresh

Recipe adapted from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 30 minutes

Ingredients

2 garlic cloves, smashed, divided

¼ cup (½ stick) unsalted butter

10 parsley sprigs, tied together with butcher's twine

2 teaspoons kosher salt, plus more to taste

¼ teaspoon freshly grated black pepper

3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)

2 cups (4½ ounces) grated Gruyère cheese

Directions

1. Preheat the oven to 375°. Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.

2. In a small saucepan, combine the cream, milk, butter and parsley bundle. Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes. Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.

3. Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 45 to 50 minutes. Remove the foil and continue to bake until the top is bubbling and golden brown, 15 to 20 minutes more. Let cool for 5 minutes, then serve.


Ingredients of Potato and Mushroom Gratin

  • 400 gm sliced potato
  • 3/4 cup milk
  • 100 gm grated parmesan cheese
  • 1 pinch crushed black pepper
  • 1 pinch salt
  • 150 gm mushroom
  • 1 tablespoon butter
  • 3 cloves sliced garlic
  • 2 tablespoon virgin olive oil
  • oregano as required

How to make Potato and Mushroom Gratin

Step 1

To prepare this delicious dish, start by preheating the oven at 190 degrees. Then, take a pan and heat the olive oil in it over medium flame. Add the mushrooms and saute for until they turn light brown.

Step 2

In a separate pan, combine the milk, potatoes, salt and pepper powder. Stir well and let it cook for sometime.

Step 3

Take a baking tray and grease it using the butter. Pour the 1/3rd of the potato mixture, 1/3rd sauteed mushrooms and grated cheese layer by layer. Repeat the layers. Place it in a preheated oven.

Step 4

Bake for 30 minutes or until it turns golden on top. Remove from the oven. Garnish with oregano and serve.


Can You Make Recipes With Scalloped Potatoes Ahead Of Time?

Yes. You can either prepare the recipe and bake it later, or bake it, and then rewarm it later.

Prep and Bake Later: You can do this up to 1 day in advance. Just be sure to coat every inch of potato in the cream sauce so they don’t brown. Then wrap and refrigerate.

When you are ready to bake, add 10-15 minutes to the covered bake time.

Bake and Reheat: You can bake the recipe up to 3 days in advance. Then cover with foil and rewarm it for 20+ minutes at 350 degrees F.