This Rustic Baked Vegetable and Potato Gratin is a wholesome and heartwarming dish filled with tender layers of vegetables, golden cheese, and a creamy, flavorful dressing. It’s a comforting meal that celebrates humble ingredients like potatoes, carrots, onions, and bell peppers—each baked to perfection and brought together with a creamy herb sauce made from sour cream, garlic, pickled cucumber, and fresh dill.
Perfect as a main course or a savory side, this gratin is delightfully satisfying without being overly rich. With a crispy cheese topping and a melt-in-your-mouth texture inside, it’s ideal for cozy dinners, family gatherings, or meal prepping for the week ahead.
Preparation, Cook, and Total Time
Preparation Time: 25 minutes
Cook Time: 45 minutes (30 minutes bake + 15 minutes with cheese)
Total Time: 1 hour 10 minutes
Yield: Serves 4–6
Cuisine: European Homestyle
Ingredients
For the Gratin Base:
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1 large egg
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100 ml (3.4 oz) milk
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120 g (4.2 oz) all-purpose flour
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1 tsp salt
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½ tsp ground black pepper
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1 large potato, peeled and grated
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2 tbsp vegetable oil
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1 onion, finely chopped
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1 medium carrot, grated
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½ red bell pepper, diced
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A handful of fresh parsley, chopped
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1 tsp dried French herbs (or Herbes de Provence)
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5–6 cherry tomatoes, halved
For the Topping:
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150 g (5.3 oz) grated cheddar cheese
For the Creamy Herb Sauce:
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3 tbsp sour cream
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1 tbsp mayonnaise
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1 garlic clove, minced
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½ pickled cucumber, finely chopped
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A few sprigs of fresh dill, chopped
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Black pepper to taste
Directions
Step 1: Prepare the Batter
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In a large bowl, whisk together the egg and milk.
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Add the flour, salt, and pepper. Whisk until smooth and lump-free. This forms the base that will bind your veggies together into a light batter.
Step 2: Prepare the Vegetables
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Grate the large potato and squeeze out excess moisture using a clean towel or paper towels.
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Heat the vegetable oil in a skillet over medium heat.
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Sauté the chopped onion until translucent.
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Add the grated carrot and continue to sauté for 2–3 minutes.
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Stir in the diced red bell pepper and cook for another 2 minutes until softened.
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Turn off the heat and add the grated potato to the pan. Mix thoroughly.
Step 3: Combine Everything
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Add the sautéed vegetables into the bowl with the batter.
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Stir in the chopped parsley and dried French herbs.
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Mix everything together until well incorporated.
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Pour the mixture into a greased or parchment-lined baking dish and smooth the top with a spatula.
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Press halved cherry tomatoes, cut-side up, evenly into the surface.
Step 4: Bake the Gratin
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Preheat the oven to 180°C (356°F).
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Bake the gratin for 30 minutes until firm and lightly golden.
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Remove from the oven and sprinkle the grated cheddar cheese evenly over the top.
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Return to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden.
Step 5: Prepare the Creamy Herb Sauce
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While the gratin finishes baking, prepare the sauce.
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In a small bowl, combine sour cream and mayonnaise.
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Add minced garlic, finely chopped pickled cucumber, and chopped dill.
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Season with a little black pepper and stir well.
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Chill until ready to serve.
Step 6: Serve
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Let the gratin rest for 5–10 minutes after baking for easier slicing.
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Serve warm with a generous spoonful of the creamy herb sauce on the side or drizzled on top.
Serving Suggestions
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Pair this dish with a crisp green salad or roasted vegetables for a complete meal.
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It makes a wonderful brunch option alongside scrambled eggs or grilled sausage.
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Can be served as a savory side with roasted chicken or baked fish.
Cooking Tips
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Grate the potato just before mixing to prevent browning.
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Squeeze out all the moisture from the grated potato to avoid sogginess.
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For a more rustic look, don’t overmix the batter—visible pieces of veggies make it prettier and heartier.
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You can add other vegetables like zucchini, spinach, or corn for variation.
Nutritional Benefits
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Potatoes are rich in potassium, vitamin C, and fiber.
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Carrots add beta-carotene and natural sweetness.
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Bell peppers provide antioxidants like vitamin A and C.
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Parsley and dill bring freshness, aid digestion, and have anti-inflammatory properties.
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Eggs and milk provide protein and essential nutrients.
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The creamy sauce offers probiotics (from sour cream) and gut-healthy fermented pickles.
Dietary Information
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Vegetarian-friendly
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Nut-free
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Can be made gluten-free by substituting the flour with GF all-purpose blend
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To make it lighter, swap mayonnaise with Greek yogurt
Nutritional Facts (Per Serving – Approximate)
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Calories: 320
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Protein: 10g
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Fat: 20g
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Carbohydrates: 25g
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Fiber: 4g
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Calcium: 170mg
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Iron: 2mg
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Vitamin C: 28mg
Storage
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven or microwave until warmed through.
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The sauce can be stored separately in a covered container for up to 3 days.
Why You’ll Love This Recipe
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Packed with everyday vegetables and pantry staples
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Easy to prepare and customize
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Creamy, cheesy, and satisfying without being too heavy
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Kid-friendly and adult-approved
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Perfect for brunch, lunch, or a cozy dinner
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Great for using up leftover veggies or cheese
Recipe Conclusion
This Rustic Baked Vegetable and Potato Gratin is a delightful celebration of simple, nourishing ingredients baked into a golden, cheesy masterpiece. The creamy dill sauce adds a zingy, tangy contrast that brings the whole dish to life. Whether you’re making it as a hearty vegetarian main or a colorful side dish, this gratin is one of those recipes you’ll return to again and again. It’s budget-friendly, freezer-friendly, and bursting with comfort and flavor.
Frequently Asked Questions (FAQ)
1. Can I use cream instead of milk?
Yes! Cream makes the dish richer and more indulgent.
2. What can I use instead of cheddar cheese?
Mozzarella, gouda, or any melty cheese will work. Parmesan can be added for more flavor.
3. Can I make this recipe ahead of time?
Absolutely! Assemble and bake, then reheat just before serving.
4. Can I freeze this dish?
Yes. Freeze after baking and cooling. Reheat in the oven from frozen or after thawing overnight.
5. Can I add meat to this recipe?
Yes—cooked bacon, ham, or shredded chicken would be great additions.
6. Is it possible to make this dish vegan?
Yes. Use plant-based milk, egg substitute (like flax egg), vegan cheese, and vegan mayo/sour cream for the sauce.
7. Can I skip the sauce?
You can, but it adds a lot of flavor! Try plain yogurt with garlic and herbs as a quick alternative.
8. What type of pickles work best?
Crunchy, tangy pickled cucumbers are ideal—avoid sweet pickles for this recipe.
9. What kind of herbs are in “French herbs”?
Usually a mix of thyme, rosemary, marjoram, oregano, and sometimes tarragon or lavender.
10. Can I use pre-cooked potatoes?
This recipe is best with raw grated potato, but pre-cooked mashed potato can be used for a denser base.