Potato and vegetable gratin

    50 min

    You can make this twist on a traditional gratin with vegetables of your choice. Use courgettes, broccoli, tomatoes or whatever you like. Make sure to dice the vegetables to a similar size.

    7 people made this

    Serves: 4 

    • 500g potatoes, peeled and diced
    • 4 tablespoons butter
    • 1 onion, chopped
    • 500g courgettes, diced
    • 1 teaspoon herbs de Provence
    • salt and pepper to taste
    • 1-2 tomatoes, diced
    • 150g Gruyere cheese, grated
    • 100g Parmesan cheese, grated
    • 125g dried breadcrumbs

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a large saucepan with salted water, boil potatoes for about 15 minutes until just tender.
    2. Preheat oven to 180 C / Gas 4. Grease a baking dish.
    3. Meanwhile melt 2 tablespoons of the butter in a large frying pan and saute onions till soft. Add courgettes and cook for 5 minutes. Season with herbs, salt and pepper and fry for another minute.
    4. Drain potatoes and add to the pan along with the tomatoes. Stir to combine with the potato mixture. In a bowl mix together Gruyere and Parmesan. Combine half of the cheese mixture with the vegetables and transfer everything into the baking dish.
    5. Melt the remaining 2 tablespoons butter and mix with the breadcrumbs and the rest of the cheese. Sprinkle mixture over the vegetables and potatoes.
    6. Bake gratin for about 15 to 25 minutes, until the topping is nicely browned.

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    Reviews in English (1)


    Made as written except that I left out the tomatoes for hubbys sake. This turned out really good. I cut my potatoes too small which resulted in them not holding their shape but the flavor was still there. With all of the cheese in this dish I was expecting a little more ooey gooey madness but it was still good. The best part about this recipe is that it is easily adaptable to whatever you have on hand. Definitely a keeper!  -  24 Feb 2018  (Review from Allrecipes US | Canada)