Baked Vegetable Gratin (Printable)
Comforting baked layers of tender veggies, creamy sauce, and crisp cheesy topping for a satisfying meal.
# What You'll Need:
→ Vegetables
01 - 2 medium potatoes, peeled and thinly sliced
02 - 2 medium zucchinis, thinly sliced
03 - 1 medium eggplant, thinly sliced
04 - 2 large tomatoes, sliced
05 - 1 medium onion, thinly sliced
→ Sauce
06 - 1 ½ cups whole milk
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - ¼ teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Topping
11 - 1 cup grated Gruyère cheese
12 - ½ cup grated Parmesan cheese
13 - ½ cup fresh breadcrumbs
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or oil.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until sauce thickens, about 3 to 5 minutes. Stir in nutmeg, salt, and pepper. Remove from heat.
03 - Arrange half of the potato slices in the baking dish, followed by half of the zucchini, eggplant, onion, and tomatoes. Lightly season with salt and pepper.
04 - Pour half of the béchamel sauce over the vegetables. Repeat layering with the remaining vegetables and sauce.
05 - Combine Gruyère, Parmesan, breadcrumbs, and olive oil in a bowl. Evenly sprinkle mixture over the layered vegetables.
06 - Bake in preheated oven for 40 to 45 minutes, until bubbling and golden brown. Allow to rest for 10 minutes before serving.
# Expert Hacks:
01 -
- It feels like a gentle hug from the inside with layers of creamy sauce and tender vegetables that surprise you with every bite
- The crispy, cheesy topping creates that perfect balance of textures that makes it impossible not to go back for seconds
02 -
- Don&t skip resting the gratin after baking—it lets the sauce thicken just enough so it doesn&t slide off the spoon
- Adding a pinch of nutmeg to the béchamel makes a subtle but game-changing difference in warmth and depth
03 -
- Whisk the béchamel sauce continuously when adding milk to avoid lumps—patience is key
- For an even richer topping, add a touch of grated nutmeg to the cheese and breadcrumb mix before baking