A tender, aromatic, and irresistibly appetizing vegetable gratin with thin layers of potatoes, zucchini, eggplant, and tomatoes, all nestled in a silky cream-and-egg custard and finished with a golden, bubbly cheese crust. A refined side for meat or fish—or a satisfying vegetarian main any night of the week.
Ingredients
- Potatoes — 600 g (1 lb 5 oz)
- Zucchini — 300 g (10 1/2 oz)
- Eggplant — 250 g (9 oz)
- Tomatoes — 250 g (9 oz)
- Bell pepper — 200 g (7 oz)
- Light cream 20% — 300 ml (1 1/4 cups)
- Milk — 150 ml (2/3 cup)
- Eggs — 2 large
- Firm melting cheese (Emmental, Gruyère, or similar) — 150 g (5 oz)
- Garlic — 2 cloves
- Olive oil — 1 tbsp (15 ml)
- Salt — 1 tsp
- Freshly ground black pepper — 1/2 tsp
- Herbes de Provence — 1 tsp
- Ground nutmeg — 1/4 tsp
- Breadcrumbs (optional, for topping) — 2 tbsp
- Fresh parsley — 10 g (1/3 oz)
Step-by-step recipe
- Preheat the oven to 190°C (375°F). Lightly brush a 28×20 cm (11×8-inch, 2-qt) baking dish with olive oil.
- Prep the vegetables: peel the potatoes and slice into thin 3–4 mm (about 1/8 inch) rounds. Slice the zucchini, eggplant, and tomatoes into rounds the same thickness. Seed the pepper and slice into thin strips.
- Lightly salt the eggplant and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture and any bitterness.
- Coarsely grate the cheese. Finely chop or press the garlic.
- Make the custard: whisk together the cream, milk, and eggs. Stir in the garlic, salt, pepper, herbes de Provence, and a pinch of nutmeg. Whisk until smooth.
- Layer the vegetables in the dish, alternating (potato — zucchini — eggplant — pepper — tomato). Press the layers lightly as you go so they’re even and snug.
- Pour the cream-and-egg mixture over the vegetables. Gently tap the dish so the custard seeps between the layers.
- Sprinkle with half the grated cheese, cover the dish with foil, and bake for 30 minutes.
- Remove the foil, top with the remaining cheese and the breadcrumbs. Return to the oven for another 15 minutes, until the top is deeply golden and the vegetables are tender.
- Let the gratin rest for 10 minutes, sprinkle with chopped parsley, and serve.
Serving & storage
Serve warm as a standalone dish with a crisp salad, or pair it as a side with roast poultry, fish, or meat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil at 180°C (350°F) for 10–15 minutes, or reheat individual portions in the microwave.
Nutrition
| Serving | 1 of 6 |
|---|---|
| Calories | 260 kcal |
| Protein | 10 g |
| Fat | 13 g |
| Carbs | 25 g |
| Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 480 mg |
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Tips & variations
- Thin, even slicing is key: use a mandoline or a sharp chef’s knife so the slices match in thickness and bake evenly.
- Egg-free: swap the eggs for 1 tbsp cornstarch dissolved in cold milk—the custard will still be silky and lightly thickened.
- Boost the aroma: add a sprig of thyme or rosemary to the custard, and rub the baking dish with a cut clove of garlic before layering.
- Vegetarian/vegan: use plant-based cream and cheese; omit the eggs or replace with a pinch of agar-agar/cornstarch.
- Extra-crispy topping: mix the breadcrumbs with 1 tbsp finely grated Parmesan and 1 tsp olive oil; sprinkle before the final bake.
- Swap the veg: trade eggplant for broccoli or cauliflower (blanch 2–3 minutes first).
FAQs
Do I need to parboil the potatoes?
No, not if your slices are thin (3–4 mm/about 1/8 inch) and there’s enough custard. If your slices are thicker, blanch the potatoes for 3–4 minutes in boiling water and dry well.
Can I make the gratin without cream?
Yes. Substitute the cream with a 1:1 mix of milk and sour cream, or use all milk plus 1–2 tbsp melted butter for richness.
What cheese works best?
Any good melting cheese: Gruyère, Emmental, mozzarella, Gouda. For extra depth, add a little Parmesan.
How can I lighten it up?
Use 10% cream or a milk–plain yogurt blend, reduce the cheese by about 30%, and skip the breadcrumbs.