Vegetable Gratin
Ingredients
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- 1 tsp olive oil – for greasing baking dish
- 24 ounces cauliflower florets – cut into 1-inch florets
- 12 ounces broccoli florets – cut into 1-inch florets (~1.5 medium broccolis)
- 8 ounces carrots – sliced 0.25-inch thick on the bias (~4 medium carrots)
- 12 ounces zucchini – sliced 0.25-inch thick (~2 medium zucchinis)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 3 tbsp unsalted butter
- 1/4 cup shallot – finely chopped (~1 medium shallot)
- 1 clove garlic – minced
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 1/4 tsp ground nutmeg
- 1 tsp fresh thyme leaves – chopped
- 4 ounces Gruyère cheese – grated
- 1 ounces Parmesan cheese – finely grated
- 1/2 cup dry breadcrumbs
- flat-leaf parsley – chopped (for serving)
Instructions
1. Heat the oven to 400°F. Grease a 9x13-inch baking dish with olive oil.
2. Bring a large pot of water to a boil. Add the carrots and cook 3–4 minutes; add the cauliflower florets and broccoli florets and cook 2–3 minutes more; add the zucchini and cook 1 minute, until the vegetables are just crisp-tender. Drain well and spread on a towel to dry for 2–3 minutes.
3. Transfer the blanched vegetables to a large bowl and season with the kosher salt and black pepper; toss to coat evenly.
4. Melt the unsalted butter in a medium saucepan over medium heat. Add the shallot and cook until translucent, 2–3 minutes; stir in the garlic and cook 30 seconds.
5. Sprinkle in the all-purpose flour and cook, stirring, 1–2 minutes to form a pale roux. Gradually whisk in the whole milk and bring to a simmer, whisking until smooth. Cook 4–6 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
6. Off the heat, stir in the ground nutmeg, fresh thyme leaves, and Gruyère cheese until melted and smooth, 30–60 seconds.
7. Pour the cheese sauce over the vegetables and toss to combine. Scrape the mixture into the prepared baking dish and spread evenly.
8. In a small bowl, combine the dry breadcrumbs and Parmesan cheese. Sprinkle evenly over the gratin.
9. Bake until bubbling at the edges and the top is deep golden brown, 25–30 minutes. Let rest 10 minutes.
10. Sprinkle with the flat-leaf parsley and serve warm.
Vegetable gratin is a comforting French baked dish that layers tender vegetables under a rich, creamy sauce and a crisp, bronzed crust. The contrast is the appeal: vegetables that keep a bit of bite, a silken cheese-enriched béchamel that cloaks them, and a savory blanket of breadcrumbs and hard cheese that turns crackly in the oven. It is generous yet refined, a side that can easily stand on its own with bread and a salad.
Originating from French “gratin” cookery, the dish takes its name from the gratinéed top, traditionally achieved in a shallow vessel so heat can brown the surface quickly. While single-vegetable gratins like cauliflower or potatoes became classics, cooks across regions adapted the method to mixed seasonal produce. Over time, the style traveled beyond France, but its essence remained French—careful blanching, a proper béchamel or Mornay, and a well-developed crust that signals a finished gratin.