Name: Gratin De Legumes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 zucchinis, sliced; 2 carrots, peeled and thinly sliced; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 onion, thinly sliced; 2 cloves of garlic, minced; 1 cup of heavy cream; 1 cup of milk; 3 tablespoons of butter; 3 tablespoons of all-purpose flour; 1 cup of grated Gruyère cheese; Salt and pepper to taste; Fresh herbs (such as thyme or parsley) for garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a large baking dish with butter and set aside.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sliced onions, sautéing until translucent and fragrant.
Add the sliced zucchinis, carrots, and bell peppers to the pan. Cook the vegetables until they are slightly softened but still have a bite, about 5-7 minutes. Season with salt and pepper to taste.
In a separate saucepan, heat the milk and heavy cream over medium heat until hot but not boiling.
In a small bowl, mix the flour with a bit of water to create a smooth paste. Slowly whisk the flour paste into the hot milk and cream mixture, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Pour the creamy béchamel sauce over the cooked vegetables, tossing gently to combine.
Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the grated Gruyère cheese over the top of the vegetables, covering them completely.
Bake the gratin in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Once cooked, remove the gratin from the oven and let it rest for a few minutes before serving.
Garnish with fresh herbs before serving and enjoy the creamy, cheesy goodness of this delightful Gratin De Légumes.

Ingredients

Instructions

Nutrition Facts

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