Herbed Spring Vegetable Gratin with Crunchy Topping

Welcome spring with this delightful Herbed Spring Vegetable Gratin, a vibrant dish that brings together the season’s freshest veggies in a creamy, cheesy embrace. The topping features crispy herbed breadcrumbs, adding an irresistible crunch that pairs perfectly with the tender vegetables.

Ideal as a side dish for any spring gathering or a light main course, this gratin highlights seasonal produce like asparagus, zucchini, and peas, making it both colorful and nutritious. Get ready to dig into layers of flavor and texture!

Herbed Spring Vegetable Gratin with Crunchy Topping

Serves: 4-6 Prep Time: 20 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 320 calories 22g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 2 cups chopped asparagus
• 1 cup sliced zucchini
• 1 cup fresh peas
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the chopped asparagus, zucchini, and peas. Season with salt and pepper.
3. In a separate bowl, mix the heavy cream, Gruyère, and half of the Parmesan cheese. Pour this mixture over the vegetables and stir until well combined.
4. Transfer the vegetable mixture to a greased baking dish, spreading it evenly.
5. In another bowl, combine the breadcrumbs, thyme, olive oil, and remaining Parmesan cheese. Mix until the breadcrumbs are evenly coated.
6. Sprinkle the herbed breadcrumb mixture over the vegetables in the baking dish.
7. Dot the top with butter for added richness.
8. Bake for 30-35 minutes, or until the top is golden brown and crispy, and the vegetables are tender.
9. Remove from the oven and let it cool for a few minutes before serving.

Notes

Tip: For a lighter version, you can substitute half-and-half for heavy cream.

For the best results, try to use fresh, seasonal vegetables as they will bring more flavor to the gratin. You can easily swap out the veggies based on what you have on hand or prefer. For example, bell peppers or spinach are great alternatives.

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, simply place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.