Ingredients (Serves 6-8)

Vegetables:

• 2 cups (200 g) shredded cabbage
• 3 medium potatoes, peeled and thinly sliced (about 500 g)
• 2 medium carrots, grated (about 200 g)
• 2 cups (150 g) fresh spinach, chopped

Sauce:

• 1 1/2 cups (375 ml) milk
• 3 tablespoons (45 g) butter
• 3 tablespoons (30 g) all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup (100 g) shredded mozzarella or cheddar cheese

Topping:

• 1/2 cup (50 g) breadcrumbs
• 1/4 cup (25 g) Parmesan cheese, grated
• 1 tablespoon olive oil

Steps on How to Make Creamy Vegetable Gratin:

1. Prepare the Vegetables:
   • Start by washing and prepping all of the vegetables. Peel and thinly slice the potatoes, grate the carrots, and chop the spinach into bite-sized pieces. Shred the cabbage and set aside.
2. Blanch the Vegetables:
   • In a large pot, bring water to a boil and blanch the cabbage and spinach. This helps soften them and reduces their moisture content, preventing the gratin from becoming too watery.
   • To blanch, place the cabbage and spinach in the boiling water for 1-2 minutes, then transfer them immediately to a bowl of ice water to stop the cooking process. Drain well and set aside.
3. Make the Creamy Cheese Sauce:
   • In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir to create a roux (a thickening paste).
   • Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook over medium heat until the sauce thickens to a creamy consistency.
   • Stir in the garlic powder, salt, pepper, and nutmeg (if using). Once the sauce has thickened, remove it from the heat and fold in the shredded cheese until it melts completely. The cheese will give the sauce a smooth, velvety texture.
4. Assemble the Gratin:
   • Preheat the oven to 375°F (190°C).
   • In a large mixing bowl, combine the sliced potatoes, blanched cabbage, spinach, and grated carrots. Pour the creamy cheese sauce over the vegetables, stirring gently to coat them evenly with the sauce.
   • Transfer the vegetable and cheese mixture into a lightly greased 9×13-inch baking dish, spreading it out evenly.
5. Add the Topping:
   • In a small bowl, mix together the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin. This will create a golden, crispy crust once baked.
6. Bake the Gratin:
   • Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy. The vegetables should be tender, and the sauce should be bubbling around the edges.
7. Serve and Enjoy:
   • Once the gratin is baked to perfection, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired. Serve it as a side dish or as a main vegetarian meal. Enjoy!

Prep Time:

• 20 minutes

Cooking Time:

• 45 minutes

Total Time:

• 1 hour 5 minutes

KCAL (Per Serving):

• Approximately 250-300 calories (depends on cheese used and portion size)

Servings:

• 6-8 servings

Why This Recipe is Timeless:

This creamy vegetable gratin is a timeless dish because it perfectly balances indulgence with nutrition. The vegetables used—potatoes, cabbage, carrots, and spinach—are both hearty and healthy, providing a range of essential nutrients while still being accessible and affordable. The creamy sauce made with butter, milk, and cheese elevates these vegetables, making them rich and satisfying without overwhelming their natural flavors.

Moreover, the gratin’s crispy breadcrumb topping gives it a wonderful texture contrast, adding crunch to the softness of the creamy vegetables beneath. The dish is versatile enough to be served for any occasion, from a casual family dinner to a festive holiday gathering. Its comforting nature makes it a go-to choice for cooler months, though it can be enjoyed year-round.

What truly makes this recipe timeless is its adaptability. Feel free to swap in other vegetables like zucchini, cauliflower, or broccoli depending on what’s in season or what you have on hand. The cheese selection can also vary—swap mozzarella for Gruyère or cheddar for a sharper taste. The gratin can even be made ahead of time and baked just before serving, making it ideal for meal prepping or feeding a crowd.

Nutrition Facts (Per Serving, Approximate):

• Calories: 250-300 kcal
• Protein: 8 g
• Fat: 18 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Sodium: 400 mg
• Calcium: 150 mg
• Iron: 2 mg

FAQs:

• Can I make this gratin ahead of time? Yes! You can prepare the gratin up to the point of baking, cover it with plastic wrap or foil, and store it in the fridge for up to 24 hours. When ready to bake, remove it from the fridge and let it come to room temperature before baking as directed.
• Can I use other types of cheese? Absolutely! Gruyère, gouda, or a sharp cheddar would all work well in this recipe. Feel free to experiment with different cheeses for varied flavor profiles.
• Can I make this recipe dairy-free? Yes, you can substitute the milk with a plant-based milk (such as almond or oat milk), use dairy-free butter, and swap the cheese for a dairy-free cheese alternative.
• How do I make the gratin spicier? To add a bit of heat, consider stirring in some red pepper flakes, or adding a dash of hot sauce or cayenne pepper to the cheese sauce.

Tips for Making the Perfect Gratin:

• Use thin slices for the potatoes: Thinly slicing the potatoes ensures they cook evenly and soften properly in the creamy sauce. A mandoline slicer is a great tool for this.
• Don’t skip the blanching step for the cabbage and spinach: Blanching helps retain the vibrant color of the vegetables and prevents them from releasing too much moisture during baking.
• Toast the breadcrumbs for extra crunch: If you want an even crispier topping, you can toast the breadcrumbs in a dry skillet before sprinkling them on top of the gratin.

Storage Tips:

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warmed through.
• Freezing: This gratin can be frozen before baking. Assemble it in the baking dish, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To cook from frozen, bake at 375°F (190°C) for 45 minutes to 1 hour, or until the top is golden and the vegetables are tender.

Conclusion:

This creamy vegetable gratin with cheddar and Parmesan topping is a perfect combination of comfort and nutrition. It’s a great dish for showcasing the versatility of vegetables, transforming them into something rich and satisfying. Whether served as a side or as a standalone meal, it’s sure to be loved by everyone at the table. The layers of tender vegetables, creamy sauce, and crispy topping are truly irresistible, and with its easy-to-follow steps and flexible ingredients, this gratin is a dish that’s as timeless as it is delicious. With every bite, you’ll be reminded of the comforting power of good, hearty food.