Sunday Brunch… Potatoes and Vegetables Gratin

Potato Gratin

This is a quick side dish, perfect for Easter brunch. It’s a classic potato gratin with a veggie twist. I’m not going to say too much on this post, still sick and battling a nasty cold. So while my head is in a fog, I’ll spare you guys any crazy stories.

For the dish….

First you will need about 1lb potatoes.Washed and sliced into 1/8 inch thickness.Layer in a sauce pan and cover with water. Cook until it is al dente (slightly hard).

First you will need about 1lb potatoes.
Washed and sliced into 1/8 inch thickness.
Layer in a large saute pan and cover with water and add 1 tsp salt.
Cook until it is al dente (slightly hard).

Once the potatoes cook, remove from heat but not from water.For the veggies I am using a bag of steamers by Bird's Eye, but you can use fresh cauliflower, carrots and broccoli. Just remember to steam them a bit before putting the dish together.

Once the potatoes cook, remove from heat but not from water.
For the veggies I am using a bag of steamers by Bird’s Eye, but you can use fresh cauliflower, carrots and broccoli.
Just remember to steam them a bit before putting the dish together.

For the sauce:Melt 1 tbsp butter in a saucepan on low heat. Add, 1 tsp granulated garlic, 1 tbsp chopped onions, 1 tsp spicy brown mustard, 4 cups shredded cheese, 2 cups milk, 1 tsp parsley flakes and a pinch pf  fresh ground black pepper.Whisk together until cheese melts and forms a thick sauce.

For the sauce:
Melt 1 tbsp butter in a saucepan on low heat.
Add, 1 tsp granulated garlic, 1 tbsp chopped onions, 1 tsp spicy brown mustard, 4 cups shredded cheese, 2 cups milk, 1 tsp parsley flakes and a pinch of fresh ground black pepper.
Whisk together until cheese melts and forms a thick sauce. Remove from heat and when cooled whisk in 2 whole eggs and set aside.

Layering the Gratin…

Grease a large baking dish with oil or cooking spray. Add a light layer of cheese sauce.Then add a layer of potatoes, followed by another layer of cheese sauce.

Grease a large baking dish with oil or cooking spray.
Add a light layer of cheese sauce.
Then add a layer of potatoes, followed by another layer of cheese sauce.

Add a layer of vegetables, then another layer of cheese.Finish with a second layer of potatoes and a final layer of cheese sauce.

Add a layer of vegetables, then another layer of cheese.
Finish with a second layer of potatoes and a final layer of cheese sauce.

Top with 1 cup shredded cheese and bake at 350 degrees Fahrenheit for 30 to 40 mins.

Top with 1 cup shredded cheese and bake at 350 degrees Fahrenheit for 30 to 40 mins.

I had mine with a side of oven roasted herb crusted chicken breast. Yummy.

I had mine with a side of oven roasted herb crusted chicken breast. Yummy.

Potatoes and Veggies Gratin (Serves 4)

Ingredients:

1lb potatoes
1 packet Bird’s Eye Steamers (mixed veggies),
or
1 head of broccoli
1/2 head of cauliflower
3 Carrots
5 cups of shredded cheese (about 1 1/2 pounds)
2 eggs
2 cups milk
1 tbsp butter
1 tbsp chopped onions
1 tsp granulated garlic
1 tsp spicy brown mustard
2 tsp salt
1 tsp parsley flakes
pinch of black pepper

Directions:

Preheat oven to 350 degrees Fahrenheit.
Wash potatoes and slice into 1/8 inch round slices. Layer slices in a large saute pan, cover with water, add 1 tsp salt and cook on medium heat. When potatoes are cooked but not too soft (al dente) remove from heat, but not water.
Prep veggies:
If you are using the steamers, follow instructions on the packet. If you are using fresh veggies. Steam veggies for 5 to 10 minutes. They should be cooked but not soft. Season with 1 tsp salt
Making the cheese sauce:
Melt butter in a small saucepan. Add chopped onions, granulated garlic, mustard, parsley flakes and black pepper.
Add 4 cups cheese and milk. Whisk until cheese melts into a thick sauce. Let cool then whisk in eggs.
Layering the gratin:
Grease a large baking dish with cooking spray or oil. Add a thin layer of cheese sauce. Then add a layer of potatoes followed by a layer of cheese sauce. Then add a layer of veggies, followed by another layer of cheese sauce. Finally add a top layer of potatoes and a final layer of cheese sauce. Then top with the remaining shredded cheese.

Bake for 30 to 40 minutes or until top is golden brown.

Tips and Ramblings:
1. If you want this to be more cheese, you can add 1/2 lb more cheese.
2. You can make the cheese on the top much thicker, but I wanted a more subtle cheese flavor.
3. You can make the sauce thicker by adding a tbsp of flour to the butter before adding the onions etc.

Happy Cooking!

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