Cheesy Vegetable Gratin

Introduction

There is something undeniably comforting about a dish bubbling with melted cheese and creamy sauce, fresh out of the oven. A gratin is a classic French-inspired dish that turns humble vegetables into a luxurious, golden masterpiece. This Cheesy Vegetable Gratin is a hearty baked casserole, combining tender vegetables layered with a rich béchamel sauce and topped with a generous amount of cheese.

It’s versatile enough to serve as a main course with a side of salad, or as a delicious side dish alongside roasted meats. The golden crust, creamy filling, and soft vegetables underneath create a balance of textures that make this dish irresistible. Whether for a family dinner, a potluck, or a festive holiday meal, this gratin is guaranteed to win hearts.

Ingredients

For the Vegetables:

• 2 medium zucchinis, sliced

• 2 medium potatoes, peeled and thinly sliced

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• 1–2 green bell peppers, chopped

• 1 onion, sliced

• 1 tbsp olive oil

• Salt and pepper to taste

For the Béchamel Sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 3 cups milk (warm)

• ½ tsp nutmeg (optional)

• Salt and black pepper to taste

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For the Topping:

• 2 cups shredded cheese (mozzarella, cheddar, or a mix)

• ½ cup grated Parmesan cheese

Instructions

1. Prepare the vegetables

• Preheat oven to 375°F (190°C).

• In a skillet, heat olive oil and lightly sauté the onion, bell peppers, and zucchini until softened. Set aside.

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• Thinly slice the potatoes and parboil them in salted water for 5 minutes until just tender. Drain.

2. Make the béchamel sauce

• In a saucepan, melt the butter over medium heat. Stir in flour to form a smooth paste (roux).

• Gradually add the warm milk, whisking constantly to avoid lumps.

• Cook until the sauce thickens. Season with salt, pepper, and nutmeg.

3. Assemble the gratin

• In a greased baking dish, spread a layer of potatoes, followed by zucchini, peppers, and onions.

• Pour some béchamel sauce over the vegetables and sprinkle with cheese.

• Repeat layers until all vegetables and sauce are used, finishing with béchamel.

4. Add the topping

• Generously cover the top with shredded cheese and Parmesan.

5. Bake

• Bake uncovered for 35–40 minutes, or until the top is golden and bubbly.

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• Allow to rest for 10 minutes before serving to set the layers.

Presentation Ideas

• Garnish with fresh parsley or thyme for color.

• Serve hot with crusty bread or a fresh salad.

• For extra indulgence, drizzle with a touch of cream before baking.

Conclusion

Cheesy Vegetable Gratin is the perfect dish for anyone who loves comfort food with a touch of elegance. The creamy béchamel sauce binds the vegetables together beautifully, while the golden, cheesy crust adds richness and texture. It’s an easy yet impressive recipe that showcases simple ingredients in a sophisticated way. Whether as a main vegetarian dish or a side to a meat entrée, this gratin is guaranteed to bring warmth and joy to the table.