Autumn vegetable gratin with crispy cheese
Introduction
Fall vegetables are at their peak, offering a variety of flavors and textures. This rich and comforting gratin is perfect for enjoying the season's delights while bringing a touch of comfort to your table.
Ingredients
- 500 g potatoes
- 300 g of squash (butternut or other)
- 200 g carrots
- 150 g broccoli
- 1 onion
- 200 ml of crème fraîche
- 150 g grated cheese (Gruyere or Emmental)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Herbs of Provence (optional)
Instructions
- Preparing the vegetables : Preheat the oven to 180°C. Peel the potatoes, squash and carrots, then cut them into thin slices. Cut the broccoli into small florets and slice the onion.
- Cooking the vegetables : In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Then add the potatoes, squash and carrots and cook for about 10 minutes, stirring regularly.
- Assembling the gratin : In a gratin dish, arrange the vegetable mixture in layers. Add the broccoli florets. In a bowl, mix the crème fraîche, salt, pepper and herbes de Provence. Pour this mixture over the vegetables.
- Adding the cheese : Sprinkle the grated cheese on top of the gratin.
- Baking : Bake the gratin for 35 to 40 minutes, until the top is golden brown and crispy.
Service
Serve hot, accompanied by a green salad for a balanced and comforting meal. This autumn vegetable gratin will delight the whole family!