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Rustic Vegetable Gratin

This baked vegetable gratin combines seasonal produce layered with cheese and herbs, baked until tender and golden with a crispy crust. It features thinly sliced vegetables, a creamy sauce, and a cheesy topping, resulting in a comforting, rustic dish with a bubbly, browned surface and tender layers. Perfect for cozy evenings or casual gatherings, it's a forgiving, imperfect celebration of simple ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 cloves garlic finely minced
  • 2 tablespoons butter for sautéing and greasing
  • 2 medium zucchini sliced thin, about 3-4mm
  • 1 medium eggplant sliced thin
  • 2 medium tomatoes sliced into rounds
  • 1 cup cheddar cheese grated
  • 0.5 cup breadcrumbs lightly toasted in butter
  • 1/4 cup fresh herbs chopped thyme or parsley
  • 1 cup heavy cream warmed slightly
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Knife and cutting board
  • Grater
  • Spoon or spatula
  • Measuring spoons

Method
 

  1. Preheat your oven to 190°C (375°F). Lightly butter a baking dish to prevent sticking and promote browning.
  2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it releases a warm aroma.
  3. Add the sliced zucchini, eggplant, and tomatoes to the skillet, tossing gently to coat with the garlic butter. Season lightly with salt and pepper.
  4. Layer the sliced vegetables in the prepared baking dish, overlapping them slightly for a rustic look. Repeat until all vegetables are arranged.
  5. Pour the warmed heavy cream evenly over the layered vegetables, allowing it to seep through and soften the layers.
  6. Sprinkle the grated cheddar cheese evenly over the top, pressing gently to help it adhere to the vegetables.
  7. In the same skillet, toast the breadcrumbs in the remaining butter until golden and fragrant, about 2-3 minutes. Sprinkle these evenly over the cheese layer.
  8. Sprinkle chopped herbs over the breadcrumbs for a fresh burst of flavor.
  9. Bake the gratin uncovered in the oven for about 35-40 minutes, until bubbling and the top is golden brown. You'll hear a gentle sizzle and see a crispy, browned crust forming.
  10. Remove from the oven and let the gratin rest for 10 minutes. This allows the layers to set, making slices cleaner and easier to serve.
  11. Slice into squares and serve warm, enjoying the crispy top, tender vegetables, and cheesy aroma that fills the kitchen.