Fragrant vegetable gratin in creamy sauce
2 servings
25 minutes
Creamy vegetable gratin is the embodiment of French culinary art, where simple vegetables transform into an exquisite dish. Originating from a French province, the gratin traditionally combines the softness of vegetables, the tenderness of creamy sauce, and a crispy cheese crust. In this version, mini carrots, cauliflower, zucchini, and baby corn are infused with rich garlic and herb flavors while soaking in the aromas of cream and milk. Baked under a golden cheddar crust, it achieves a delicate texture and creamy depth. This dish is perfect as a light meal on its own or as a side to meat and fish dishes. It can be served hot to enjoy the rich, harmonious flavors that unfold with each bite.
1
Preheat the oven to 200 degrees.
2
In a large pot of boiling water, add the halved cauliflower and carrot. Cook for 3-4 minutes. Add corn and thinly sliced zucchini. Cook for another 2 minutes. Drain and transfer to a heatproof dish.
- Mini cauliflower: 2 pieces
- Mini carrots: 200 g
- Mini corn: 200 g
- Zucchini: 200 g
3
In a bowl, whisk together cream, milk, minced garlic, and finely chopped herbs. Season with salt and pepper. Pour the mixture over the vegetables and sprinkle with grated cheese. Bake for 20 minutes until the cheese is golden.
- Cream 40%: 145 ml
- Milk: 100 ml
- Garlic: 1 clove
- Green: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Cheddar cheese: 50 g