Baked Vegetable Gratin

I still remember the first time I made this baked vegetable gratin; the golden crust bubbling away in the oven filled my kitchen with the warmest, most inviting scent. It quickly became my go-to for cozy dinners, reminding me of those slow autumn afternoons spent savoring simple comforts.

I once whipped this up when unexpected guests arrived, and seeing their eyes light up as they dug in made me realize how cooking is really about sharing moments and joy, not just ingredients.

Ingredients

• Vegetables: I love using fresh, thinly sliced potatoes, zucchinis, eggplant, tomatoes, and onions for that perfect layering and tenderness after baking
• Sauce: Whole milk, butter, and flour come together to create a creamy béchamel that ties everything beautifully and I always add a pinch of nutmeg for that subtle warmth
• Topping: Gruyère and Parmesan cheeses mixed with fresh breadcrumbs add the golden, crispy finish that this dish lives for—plus a drizzle of olive oil for extra richness

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C) and grease your baking dish well. This little step sets the stage for everything to come together without sticking.

Make the Sauce:

Melt butter in a saucepan, whisk in flour and cook the mixture for about a minute. Slowly add the milk while whisking to avoid lumps. Keep whisking until the sauce thickens, then season with nutmeg, salt, and pepper—your kitchen will smell heavenly.

Layer Like a Pro:

Start with half the potatoes in the dish, then layer zucchini, eggplant, onion, and tomatoes, seasoning lightly as you go. Pour half the creamy sauce over these layers, then repeat with the rest—each layer building flavors and textures.

Top It Off:

Mix the cheeses, breadcrumbs, and olive oil to create that irresistible crust. Sprinkle generously over the top so it browns beautifully as it bakes.

Bake to Perfection:

Slide the dish into the oven and bake for 40 to 45 minutes until the top is bubbling and golden brown. Let it rest for about 10 minutes so the flavors settle and it’s easier to serve.

Save

This dish isn&t just a gratin; it became the centerpiece of countless family dinners and quiet Sunday meals, a comforting tradition wrapped in layers of golden goodness.

Keeping It Fresh

Using the freshest vegetables you can find really shines through in this recipe. I like to pick a mix of firm and ripe produce so that the textures stay interesting after baking and the natural sweetness comes through.

When You're Missing Something

If you ever find yourself short on Gruyère, swapping it with Emmental or even mozzarella still gives you a lovely melt that keeps the topping indulgent yet approachable.

Serving Ideas That Clicked

This gratin pairs beautifully with a bright green salad or some roasted chicken for a full meal. Leftovers also make great reheated lunches!

• Don&t forget to sprinkle fresh herbs on top if you have them—it lifts the whole dish
• A squeeze of lemon juice before serving can add a lovely brightness
• Always save a little extra topping mix for a quick sprinkle if you reheat the leftovers

Save

Thanks for sticking around the kitchen with me on this one; may your gratin be golden, comforting, and shareable every time.

Common Recipe Questions

→ What vegetables are best for this gratin?

Potatoes, zucchinis, eggplant, onion, and tomatoes provide a flavorful and balanced combination, each sliced thinly for even cooking and layering.

→ Can I use different cheeses for the topping?

Yes, Gruyère can be substituted with Emmental or mozzarella for a milder, creamier topping that melts beautifully.

→ How is the creamy sauce prepared?

The béchamel sauce is made by cooking butter and flour, then whisking in milk until thickened, with seasoning and a hint of nutmeg for warmth.

→ What baking dish size is recommended?

A 9x13-inch (23x33 cm) baking dish is ideal to ensure even layering and consistent baking throughout the gratin.

→ Can fresh herbs be added to the dish?

Adding fresh thyme or basil between vegetable layers enhances aroma and adds a subtle herbaceous note to the gratin.