If you’re lucky enough to have lots of fresh garden vegetables or you just want something hearty and comforting for dinner, consider making a gratin. Vegetable gratins are composed of layer after layer of fresh vegetables mixed with vegan cheese, herbs, spices and crunchy toppings baked until golden brown and bubbling. The vegetables shrink while cooking, releasing moisture and flavor for a perfectly moist, cheesy dish that can be an entrée or side.
Gratins are easy to make but here are a few tips for a great gratin. Slice the veggies on the bias in quarter-inch slices. If they are too thick, they might not fully cook and if they are too thin, they will disintegrate. Caramelize onions before adding them to your gratin. Vegetables that take long to cook such as potatoes should be parboiled so they cook fully with the other veggies. Let tomatoes drain so they don’t weep into the gratin. Toss the veggies with a bit of oil; it helps conduct heat so the veggies cook. When your gratin is done, let it rest for at least 15 minutes before serving so the dish sets. Put these tips to use with these 10 delicious vegan gratin recipes.
1. Cheesy Leek and Potato Gratin
This Cheesy Leek and Potato Gratin is pure comfort in a casserole dish. Layers of potatoes, celery root and fresh leeks are mixed with non-dairy milk and vegan cheese for a delicious and easy dish.
2. Kale and Mushroom Gratin
Change up your usual gratin and use ancient grain farro as the base as in this Kale and Mushroom Gratin. It’s made extra creamy with homemade cashew heavy cream for comfort food at its finest.
3. Potato and Mushroom Gratin
In certain regions of Italy, gratins do not have cheese but are just as amazing. This Potato and Mushroom Gratin has layers of potatoes, mushrooms, garlic and herbs and is certain to be a winner in any country.
4. How to Make Gluten-Free Bread Crumbs
One of the best parts of a gratin is the crispy, crunchy top that’s usually made from bread crumbs. If you’re gluten-free, you can still have that crunch. Learn How to Make Gluten-Free Bread Crumbs so you can enjoy your gratin with no unwanted ingredients.
5. Creamy Cauliflower Gratin
Everyone loves potatoes made au gratin, but that can be heavy. A lighter way to enjoy those same flavors and textures is to swap out the potatoes and use cauliflower instead as in this Creamy Cauliflower Gratin. For that extra-special something, use purple and orange cauliflower for those bright colors!
6. Root Veggie Au Gratin
Calling all root veggie lovers! This Root Veggie Au Gratin has celeriac, parsnips, turnips and rutabaga plus a rich cashew cream sauce for a delicious new twist on a classic dish.
7. Greek Scalloped Potato Gratin
This gratin will make you want to go Greek. Potatoes, onions and kale are layered with salty Kalamata olives in this Greek Scalloped Potato Gratin. Coconut milk makes it creamy and comforting. Opa!
8. Roasted Summer Veggie Gratin
This Roasted Summer Veggie Gratin is the perfect way to make use of the leftover summer produce you have before fall hits full-swing. Use whatever veggies you love but green beans, eggplant, potatoes or any other seasonal combination would work well here.
9. Broccoli ‘Cheese’ Pasta Bake
This Broccoli “Cheese” Pasta Bake is filled with yummy broccoli, green beans and gluten-free pasta. A homemade cauliflower cheese sauce makes it creamy and comforting.
10. Vegan Broccoli Mushroom Rotini Casserole
Broccoli and mushrooms fill this Rotini Casserole. The veggies and pasta are mixed with a homemade cashew cheese sauce and it’s all topped with panko bread crumbs for that crispy top everyone loves.
Gratins are easy to make, only use one casserole dish and they are hearty and satisfying meals. Get creative and use your favorite veggies and your favorite vegan cheese to make this dish of layered deliciousness.
Lead image source: Root Veggie Au Gratin