This Baked Vegetable and Potato Gratin with Cheese and Creamy Garlic Sauce is a heartwarming oven dish packed with layers of nutrition, flavor, and creamy texture. It combines eggs, cheese, spring onions, tomatoes, and half-boiled potatoes with sautéed vegetables like carrots, onions, peppers, and broccoli. Everything is coated in a homemade béchamel-style sauce and baked until golden brown and bubbling.
What makes this dish truly special is the balance of fresh and comforting elements: the bright freshness of tomatoes and broccoli, the richness of eggs and cheese, and the creamy smoothness of the white sauce. It’s layered and baked in a way that allows the flavors to meld together, resulting in a casserole that’s just as elegant as it is satisfying.
This recipe is perfect for vegetarians, meal preppers, or anyone looking to enjoy a nutritious baked dish that delivers both flavor and nourishment. It can be served as a main course, a hearty lunch, or a comforting dinner that the whole family will love.
Preparation Time
45 minutes
Cook Time
50–60 minutes
Total Time
1 hour 45 minutes
Yield
Serves 6
Cuisine
Vegetarian European-Inspired Comfort Food
Ingredients
Egg Base Layer:
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3 eggs
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Salt to taste
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Black pepper to taste
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100 ml milk
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3 tablespoons flour
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Chopped spring onions
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2 diced tomatoes
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100 g cheese (divided: 1/3 for the base, 2/3 for topping)
Vegetables:
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500 g potatoes
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Water and salt (for boiling)
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3 cloves of garlic (minced)
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1 onion (chopped)
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1 carrot (grated or julienned)
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1 bell pepper (chopped)
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Salt, black pepper, Provencal herbs
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300 g broccoli (blanched in hot water for 10 minutes)
Creamy Garlic Sauce:
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70 g butter
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2 tablespoons flour
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350 ml milk
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100 g cheese (for sauce)
Directions
1. Prepare the Egg-Cheese Base:
Crack the eggs into a bowl and beat them. Add salt and black pepper. Stir in milk and flour, then whisk until smooth. Add chopped spring onions and diced tomatoes, and mix in 1/3 of the grated cheese. Set aside.
2. Boil the Potatoes:
Peel and slice the potatoes into thin rounds. Add to a pot of salted water and boil until half-cooked (about 10 minutes). Drain and set aside.
3. Sauté the Aromatic Vegetables:
In a large skillet, heat vegetable oil. Add minced garlic and cook until fragrant. Stir in the chopped onion and fry for 2–3 minutes until soft. Add grated carrot and cook for another 3–5 minutes. Next, add the chopped bell pepper, season with salt, pepper, and Provencal herbs, and cook for 2–3 more minutes. Turn off the heat and set aside.
4. Blanch the Broccoli:
Place broccoli florets in a bowl, pour hot water over them, and let sit for 10 minutes. Drain and set aside.
5. Make the Creamy Garlic Sauce:
In a saucepan, melt butter over medium heat. Add flour and whisk constantly for about 1 minute. Slowly pour in the milk, stirring continuously until the sauce thickens. Add grated cheese and stir until melted and smooth.
6. Assemble the Gratin:
In a greased baking dish, layer the half-boiled potato slices at the bottom. Spread the sautéed vegetables evenly over the potatoes. Add the blanched broccoli next. Pour the egg mixture over the vegetables and top with the creamy cheese sauce. Sprinkle the remaining 2/3 grated cheese over the top.
7. Bake the Casserole:
Place the dish in a preheated oven at 180°C (356°F) and bake for 50–60 minutes, or until the top is golden and bubbling, and the egg base is set.
8. Serve:
Allow the dish to cool for 10 minutes before slicing. Serve warm with a side salad, crusty bread, or soup for a complete meal.
Nutritional Information (Approximate per Serving)
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Calories: 420
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Protein: 20g
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Carbohydrates: 28g
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Fat: 25g
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Fiber: 4g
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Vitamin C: 70% DV
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Vitamin A: 60% DV
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Calcium: 30% DV
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Iron: 15% DV
Origin and Popularity
Gratin dishes like this have deep roots in French and European cuisine, where layered casseroles are often used to highlight seasonal vegetables and rich dairy. This version adds extra vegetables and eggs for a more protein-rich and fiber-filled result, echoing both rustic countryside cooking and modern vegetarian trends. Dishes like this have become increasingly popular in health-conscious households looking for filling yet balanced meatless meals.
Reasons to Love This Recipe
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Perfect comfort food with a light twist
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Customizable with seasonal vegetables
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Rich in protein, fiber, and vitamins
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Easy to reheat and ideal for meal prep
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Kid-friendly and full of melted cheese
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Balanced in texture: creamy, crispy, and hearty
Health Benefits
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Eggs provide high-quality protein, vitamins D and B12, and choline for brain health.
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Potatoes are a great source of complex carbs, potassium, and vitamin B6.
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Tomatoes and peppers contain lycopene and antioxidants for heart health.
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Broccoli is high in vitamin C, calcium, and fiber, supporting immunity and bone health.
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Carrots deliver beta-carotene for eye health and skin support.
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Cheese and milk supply calcium, protein, and fat-soluble vitamins.
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Garlic and onions are immune boosters with anti-inflammatory properties.
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Spring onions are rich in vitamin K and support digestion.
Serving Suggestions
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Enjoy with a crisp green salad or cucumber-yogurt slaw.
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Serve alongside garlic bread, flatbread, or rolls.
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Add a drizzle of chili oil or sprinkle with chili flakes for heat.
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Pair with a bowl of vegetable soup or a light tomato bisque.
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For brunch, serve with poached eggs on the side.
Cooking Tips
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Slice potatoes evenly to ensure uniform cooking.
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Let the sauce thicken before pouring to avoid sogginess.
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Use a mix of cheeses (e.g., mozzarella for melt, cheddar for flavor).
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Adjust baking time if using a deep dish—check the center for doneness.
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Let rest after baking to allow the layers to set for cleaner slices.
Variations
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Add protein: Include cooked chicken, sausage, or tofu for a meaty option.
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Make it spicy: Add chili flakes, cayenne, or diced jalapeños.
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Low-carb: Substitute potatoes with zucchini or cauliflower.
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Vegan version: Use plant-based milk, cheese, and egg substitutes.
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Extra herbs: Add fresh basil, thyme, or oregano for a more aromatic flavor.
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Crunchy topping: Add breadcrumbs or crushed nuts for a crispy top layer.
Conclusion
This Baked Vegetable and Potato Gratin with Cheese and Creamy Garlic Sauce is more than just a meal—it’s a showcase of how wholesome ingredients can come together in harmony. With colorful vegetables, hearty potatoes, rich dairy, and the aroma of herbs and garlic, it’s a satisfying vegetarian dish that’s as nourishing as it is delicious. Whether you’re cooking for family, guests, or just treating yourself to a warm, home-baked delight, this gratin is a recipe worth repeating.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can assemble the entire gratin in advance and refrigerate it until ready to bake.
2. How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave.
3. Can I freeze this dish?
Yes, freeze after baking. Let it cool completely, then cover tightly and freeze for up to 2 months.
4. What cheese is best to use?
A combination of mozzarella, gouda, and parmesan gives great texture and flavor.
5. Can I skip the white sauce?
You can, but the sauce adds creaminess and richness. For a lighter version, use only the egg mixture.
6. Can I use sweet potatoes instead?
Yes! Sweet potatoes add natural sweetness and nutrients like vitamin A.
7. Is this recipe gluten-free?
It contains flour, but you can substitute with gluten-free flour alternatives.
8. Can I add mushrooms or spinach?
Absolutely! Mushrooms add umami, and spinach adds extra greens.
9. How do I know when it’s done?
The top should be golden, cheese melted, and a knife inserted into the center should come out hot and clean.
10. What can I pair this with for a complete meal?
Serve it with salad and a light soup or with a protein like grilled tofu or lentil patties.