Vegetable gratin
A creamy and comforting potato, carrot, and shallot gratin baked until golden and bubbling - the perfect side dish for any roast or family dinner.
Updated : 06 October, 2025
Easy
About 30 min.
Ingredients
as needed
Butter
4
Shallots
350 grams
Carrot
850 grams
Potato
450 milliliters
Vegetable broth
300 milliliters
Heavy cream
75 grams
Parmesan
1 tablespoon
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and butter a 1.7-2 litre ovenproof dish.
Step 2
Melt a knob of butter in a frying pan, add the shallots, and cook for about five minutes until soft. Stir in the carrots briefly, then transfer the mixture to the prepared dish and season with salt and pepper.
Step 3
Slice the potatoes into discs about the thickness of a coin. Pour a third of the stock and cream over the shallot and carrot mixture, then layer half of the potatoes on top.
Step 4
Season and add another third of the stock and cream, pressing the vegetables down into the liquid. Arrange the remaining potatoes neatly in overlapping rows, season again, and pour over the final portion of stock and cream. Press everything down and sprinkle the cheese over the top. Cover the dish with foil.
Step 5
Bake for about 30 minutes, until the potatoes around the edges are tender. Remove the foil and continue baking for another 25 minutes, or until all the vegetables are cooked through and the top is golden brown. Scatter over chopped parsley before serving.