If you love gratin cheese, you’ll love this recipe for potatoes and veggies au gratin with two layers of gratin cheese. Yes, it’s two layers of gratin cheese, the result is spectacular, but you’ve to love cheese.
This recipe is simple (since it’s practically just a matter of slicing the veggies and potatoes), but it’s not quick to make since it takes a long time to bake. But don’t worry, the result is worth it.
This recipe is suitable for vegetarians, but not for vegans, as it contains cheese and béchamel sauce. If you want to make a vegan version, just substitute the cheese and bechamel sauce.
TIPS for making delicious potatoes and veggies au gratin
Here are some tips for making this easy healthy dish
- Fresh and seasonal veggies
If you use fresh vegetables, your dish will be better and tastier.
- White or red potatoes
You can use either red or white potatoes (if they’re white, don’t use the ones for frying).
- Grate your own cheese
For a good gratin, grate your own cheese. You’ll find that it melts and bakes much better. You can also mix different cheeses and it’ll be even better.
- Very thin slices If you slice the vegetables and potatoes very thinly, the baking time will be much shorter (you save time and energy).
Look how easy it’s to prepare this potatoes
How to prepare these Potatoes and veggies au gratin with two layers of grated cheese
All the ingredients you need
- Potatoes. You can use red potatoes or white potatoes.
- Zucchini. I used the typical green zucchini, but if you’ve it, you can use yellow zucchini and add more color to the dish.
- Vine tomatoes or pear tomatoes. I used vine tomatoes, but you can also use pear tomatoes or even cherry tomatoes. If you use cherry tomatoes, the dish will look different because it’s harder to alternate them with the zucchini to make it look nice; but you can use cherry tomatoes perfectly.
- Eggplant. You can use any kind of eggplant.
- Milk. For the béchamel sauce, you’ll need milk (I used lactose-free). If you want to make a dairy-free bechamel sauce, you can use an oat or almond drink.
- Corn flour. To thicken the bechamel sauce.
- Nutmeg, salt, and pepper to season the bechamel sauce.
- Fresh basil. If you don’t have fresh basil you can add some oregano.
- Butter to make the béchamel sauce (I used lactose-free butter).
- Cheese to grate or grated cheese. You can use mozzarella, parmesan, or whatever you like. I used a lactose-free cheese and grated it with a grater.
- Extra virgin olive oil
Tip: Grate your own cheese and it’ll bake up much better
Step by step on how to make these Potatoes and veggies au gratin
This recipe is very simple but takes a little time, especially baking time.
First, put 3 tablespoons of butter in a saucepan. Heat it over medium heat and once the butter has melted, add 3 tablespoons of corn flour. Mix it well with a couple of sticks and when you see it starts to turn brown, add about 350-400 ml of milk first (you can add more if you see it’s too thick).
Sprinkle a little salt, pepper, and nutmeg on top. Stir constantly over medium heat until the béchamel starts to thicken. If you want a more liquid béchamel, add more milk and stir for a few more minutes.
Next, peel and slice the potatoes. Cut the zucchini, eggplant, and tomatoes into very thin slices. *Especially slice the eggplant very thinly.
Put a few tablespoons of béchamel sauce in a baking dish and spread it well. Add the potato slices and cover them with some béchamel sauce and grated cheese. Bake at 180ºC for about 10-15 minutes (the oven is preheated).
When you see that the cheese is browned, take the baking dish out of the oven. Add the sliced eggplant and alternate the zucchini and tomato on top. Spread the béchamel sauce over the vegetables and then the grated cheese on top.
Bake for about 15-20 minutes at 180º. When you see that the cheese is browned and the vegetables are cooked, take the dish out of the oven. Decorate it with some fresh basil leaves and serve it hot. You’ll see that the two layers of gratinated cheese are delicious together with the vegetables.
If you want to shorten the cooking time, cut the vegetables and potatoes into very thin slices.
Is it possible to freeze the whole dish?
I don’t recommend it, this dish is meant to be eaten the same day.
Can sweet potato or pumpkin be substituted for the potato?
Yes, of course! If you slice the sweet potato, it tastes just as good (the cooking time doesn’t change much).