An easy to make layered vegetable gratin that is a healthier option to a creamy potato bake. Serve this Mediterranean dish with a salad, steamed fish or braised meat for a midweek dinner.
I started making this baked vegetable gratin many years ago but for the life of me I cannot remember how and why I made it this way the first time.
All I remember is how good it turned out! I layered the potatoes with sliced - tomatoes, lemons, garlic and onions, seasoned with just olive oil, salt, pepper and thyme.
Wifey wasn't convinced about raw lemon slices in a potato gratin but I went with my gut and baked the gratin uncovered in the oven.
While I admit, there was a whole lot of liquid left from the lemon and tomatoes, something magical happened - the potatoes soaked up the flavourful liquid, making the potatoes tender on the inside and wonderfully crisp on the outside.
With every bite of the gratin, we got this beautiful sweet and sour flavour which really made it stand out from the other gratins!
Besides, if you are as much a fan of the movie "Ratatouille" as I am, then you probably guessed why I layered the vegetables standing up!
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WHAT YOU NEED
The ingredients to this recipe can be substituted with any other vegetables. For this vegetable gratin, I used:
Potatoes - use dutch cream or sebago if in Australia otherwise use Yukon gold or large kipfler if based in the US. We want the potatoes to be creamy soft that don't fall apart after baking. Choose similar sized cylinder shaped potatoes for this recipe.
Zucchinis - look for medium sized ones as large zucchini will have a soft centre and turn mushy.
Tomatoes - Opt for firm but ripe tomatoes that have a lot of flavour.
Brown Onions and Garlic - add flavour to the gratin. If you want to stack them with the rest of the sliced vegetables, then you will have to slice them as well. Use smaller onions like pickling or cocktail onions.
Lemon and Thyme - both add a lot of flavour to the gratin. Organic lemons are best as we will be leaving the rind on. Thyme can be replaced with rosemary or oregano if required .
Parmesan and Olive Oil - grated parmesan is sprinkled over the top for extra crunch and flavour. And use extra virgin olive oil to season the vegetables.
STEPS FOR MAKING VEGETABLE GRATIN
To make the vegetable gratin, first slice the zucchini, tomatoes, lemons and onion by hand about 4mm (2/8 inch). Then peel the potatoes and slice them using a mandoline to get evenly sliced potatoes.
Make sure to adjust the mandoline to get the same thickness as the vegetables. As for the garlic, peel and slice it as thin as possible.
Next in a bowl, combine all the vegetables, season with salt, pepper, thyme sprigs and toss in olive oil.
To build the gratin, layer a stack of vegetables in your hand and place them standing up in a baking dish. Continue layering until you have used up all the vegetables and filled up the baking tray. Stick the garlic slices randomly between layers.
If you sliced the onions the way I have, simply place them in the gaps between the layers. Lastly, sprinkle the gratin with parmesan and bake in a pre-heated oven at 180°C (350°F) for 55 minutes.
When the time is up, check the doneness with a skewer. There should be no resistance when you stick it through a potato.
VARIATIONS
These type of vegetable au gratins can be made with many other combinations.
-Replace the potatoes and lemons with eggplants and peppers for a ratatouille style gratin.
-Add sweet potatoes instead of normal potatoes and red onions.
-Use root vegetables and swiss chard for a winter vegetable gratin
Or add cream and lots of grated cheese for a creamy vegetable bake!
FAQ's
yes you can but wash the potatoes well to remove any dirt and then slice them with the skin on.
Yes it can be made vegan. Leave out the parmesan and bake the gratin as it is. For a crispy top, sprinkle with bread crumbs and bake until golden brown.
The vegetable au gratin can be made ahead of time and reheated when needed. Stored in the fridge, the gratin can last up to 5 days however the vegetables will start to loose their taste after 2 days.
WHAT TO SERVE IT WITH
We serve the potato and lemon gratin in our household simply with a salad on the side. Serving a layer of the vegetables as a garnish is a nice idea too.
For more serving suggestions see some ideas below:
As a garnish for this whole baked fish. The oven can be used for both on the same time.
Along this roasted chicken dish for a complete family meal.
This gratin does go so well with this slow braised lamb shank recipe.
Or simply with a cos heart salad like this one.
Since this vegetable au gratin has been such a success, I have made it on a number of occasions when entertaining - It satisfies the eye and palate alike!
The results are a true showstopper, so much so that this side has even outshone the best of entree's!
Oven Baked Vegetable Gratin
Equipment
- baking dish 24cm x 24cm (9½ inch x 9½ inch)
- mandoline slicer
- mixing bowl
Ingredients
- 5 large potatoes (1kg/2.2lb)
- 2 medium zucchinis
- 3 medium tomatoes
- 2 lemons
- 1 brown onion peeled
- 2 garlic cloves
- 5 thyme sprigs
- 30 gram grated parmesan
- 50 millilitre olive oil
- salt and pepper to taste
Instructions
- Slice the zucchini, tomatoes, lemons and onion by hand into 4mm (2/8 inch) thickness.
- Peel the potatoes and slice on the mandoline into the same thickness as the vegetables. For the garlic, peel and slice them as thin as possible.
- In a bowl combine all the vegetables and season with salt, pepper and thyme sprigs. Finally toss them in olive oil.
- To build the gratin, layer a stack of vegetables in your hand alternating between potatoes and the other vegetables. Place them standing up in the baking dish.
- Continue until you have used up all the vegetables and filled up the baking dish. Stick the garlic slices randomly between layers.
- Place the onions in the gap between the layers.
- Sprinkle the gratin with parmesan and bake in a pre-heated oven at 180°C (350°F) for 55 minutes.
- Check the doneness with a skewer. There should be no resistance when sticking it through a potato.
- Serve on its own with a salad or as a side to your favourite main
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