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a dish that never fails!

You can’t go wrong with these vegetable gratin recipes. Creamy, delicious and with the right vegetables for a healthy meal.

Be sure to try and test these recipes from vegetable gratin that we have selected to share with you.

Believe me: even those who say they don’t like vegetables will scrape the plate down to the last crumb!

Simple vegetable gratin

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:40

Ingredients

  • 2 carrots
  • 1 broccoli branchs
  • 100ml olive oil
  • 2 garlic cloves
  • 1 courgette
  • 1 red pepper
  • 200gr corn
  • 100gr mushrooms
  • 100gr grated cheese
  • salt qb
  • pepper to taste

preparation method

  • Cut the carrots into slices and the broccoli into sprigs.
  • Cook the vegetables in salted water, drain and reserve.
  • Heat a frying pan with olive oil, garlic, courgette and bell pepper cut into thin strips.
  • Then add the carrots, broccoli, corn and finally the mushrooms.
  • Rectify the seasonings and cook a little more until everything is soft.
  • Transfer everything to a container that can go in the oven and sprinkle with cheese.
  • Take it to the oven at 200º until gratin.
  • Serve immediately.

Vegetable and fish gratin

vegetable and fish gratin

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:45

Ingredients

  • 6 fish fillets of your choice
  • 2 onions
  • 1/2 branch of broccoli
  • 1/2 branch of cauliflower
  • 1 carrot
  • 400gr potatoes
  • 2 c. flour soup
  • 2 c. butter soup
  • 500ml milk
  • Juice of 1/4 lemon
  • 250ml cream
  • 1 bay leaf
  • grated cheese qb
  • olive oil qb
  • salt qb
  • pepper to taste
  • Nutmeg qb

preparation method

  • Heat a little oil in a frying pan.
  • Add the onions and a bay leaf and cook until soft.
  • Add the grated carrot, cook for another 2 or 3 minutes, then add the fish, cut into cubes and free of bones and skins.
  • Season with salt and pepper and remove from the heat as soon as the cubes are cooked.
  • Add the potatoes cut into pre-fried cubes, the broccoli and cauliflower sprigs, stir gently and set aside.
  • Meanwhile, melt the butter in a pan, add the flour, stir well and add the hot milk, carefully stirring constantly.
  • Add the cream and stir until it starts to boil.
  • Remove from heat, season with salt, pepper, nutmeg and a few drops of lemon juice.
  • Mix a part of this cream with the fish and vegetable preparation and spread it all on a baking tray.
  • Cover with the remaining cream, sprinkle with grated cheese and bake in the oven at 220º until it is well browned and golden.
  • Serve hot.

Vegetable and chicken gratin

vegetable and chicken gratin

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:40

Ingredients

  • 1 c. butter soup
  • 1 onion
  • 1 carrot
  • 1 branch of broccoli
  • 3 cooked and shredded chicken breasts
  • 1 courgette
  • 50gr grated mozzarella cheese
  • salt qb
  • ingredients for omeye:
  • 2 c. butter soup
  • 1.5 c. wheat flour soup
  • 1.5 cups of tea milk
  • salt qb
  • pepper to taste
  • nutmeg qb

preparation method

  • As a first step, prepare the sauce: melt the butter in a pan over medium heat, sprinkle in the flour and cook for another 2 minutes, stirring constantly.
  • Slowly pour the milk into this preparation, stirring constantly until it thickens.
  • Season with salt, pepper and nutmeg, remove from heat and set aside.
  • Heat a frying pan with the butter and sauté the onion for about 2 minutes.
  • Add the chopped carrots and broccoli and sauté for about 3 minutes.
  • Add the chicken, courgette and season with salt and pepper.
  • Cook everything for another 5 minutes and pour the mixture into a baking dish.
  • Cover with the reserved sauce, sprinkle with the cheese and place in a high oven, preheated, until golden brown.

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