Cheesy vegetable gratin
45 min
A comforting, chunky vegetable stew is topped with a cheesy breadcrumb crust to evoke the flavours of traditional farmhouse cooking.
Maggie Pannell
7 people made this
Ingredients
Serves: 4
- 1 butternut squash, peeled, deseeded and cut into 1cm dice
- 400g carrots, peeled and thickly sliced
- 300g trimmed leeks, halved lengthways and sliced
- 2 garlic cloves, finely chopped
- 500ml bottled chunky passata
- 300ml vegetable stock
- ½ tsp sugar
- 6 sprigs fresh thyme, tied together, or ½ tbsp dried
- GRATIN TOPPING
- 40g butter
- 85g fresh wholemeal breadcrumbs
- 2 tbsp snipped fresh chives
- 50g mature Cheddar cheese, grated
Method
Prep:25min ›
Cook:20min ›
Ready in:45min
- Put the butternut squash, carrots, leeks and garlic in a large pan or flameproof casserole. Pour over the passata and stock and add the sugar. Bring to the boil, stirring, then reduce the heat. Add the thyme and cook for 12–15 minutes until the vegetables are almost tender when pierced with the tip of a knife. Season to taste.
- Meanwhile, preheat the oven to 200°C/gas 6. For the gratin topping, melt the butter in a saucepan and stir in the breadcrumbs and chives. Remove from the heat.
- If you are not using a flameproof casserole, transfer the vegetables to an ovenproof dish. Spread the breadcrumb mixture over the vegetables and sprinkle over the cheese. Bake for 20 minutes or until the gratin topping is crisp and golden.
