Gratin dauphinois vegetarien

Name: Gratin dauphinois vegetarien
Total time: 90 min
Yield: Serves 6
Cuisine: Dauphiné
Ingredients: 1.2 kg (2.6 lb) waxy potatoes (Charlotte); 300 g (10½ oz) zucchini; 300 g (11 oz) pumpkin or butternut squash; 500 ml (2 cups) thick crème fraîche; 300 ml (1¼ cups) whole milk; 150 g (1½ cups) grated Gruyère; 5 garlic cloves; 60 g (2 oz) unsalted butter; 1 pinch of nutmeg; 1 tsp fresh thyme; 1 tsp fine salt; 1 tsp freshly ground pepper

Vegetable potato gratin with squash and zucchini

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)waxy potatoesCharlotte
300 g (11 oz)zucchini
300 g (11 oz)pumpkin or butternut squash
500 ml (2 cups)thick crème fraîche
300 ml (1¼ cups)whole milk
150 g (5 oz)grated Gruyère
5 clovesgarlic
60 g (2 oz)unsalted butter
1 pinchnutmeg
1 tspfresh thyme
1 tspfine salt
1 tspfreshly ground pepper

1.2 kg (2.6 lb) waxy potatoes Charlotte
300 g (11 oz) zucchini
300 g (11 oz) pumpkin or butternut squash
500 ml (2 cups) thick crème fraîche
300 ml (1¼ cups) whole milk
150 g (5 oz) grated Gruyère
5 cloves garlic
60 g (2 oz) unsalted butter
1 pinch nutmeg
1 tsp fresh thyme
1 tsp fine salt
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large gratin dish (30 cm / 12 in)

1 mandoline

1 large saucepan for the milk

03 — Method

Preheat the oven to 170 °C (325 °F) fan. Peel the 1.2 kg (2.6 lb) of potatoes and slice them 3 mm (⅛ in) thick on a mandoline.
Slice the zucchini 3 mm (⅛ in) thick, skin on. Peel and seed the pumpkin (or butternut) and slice it 3 mm (⅛ in) thick.
Don’t rinse the potatoes — their starch makes the gratin creamy.
Remove the germ from the 5 garlic cloves and crush them. Rub the inside of the gratin dish with 2 halved cloves, then butter generously with half the soft butter.
In the large saucepan, mix the thick crème fraîche, whole milk, the rest of the garlic, fresh thyme, salt, pepper and nutmeg. Bring to a gentle simmer, stirring.
Layer the vegetables in the dish: potatoes, zucchini, pumpkin, then potatoes again.
Pour the hot cream over, pressing the vegetables down so they’re covered. Sprinkle generously with grated Gruyère and dot with the rest of the butter.
Bake for 1 hour 15 minutes at 170 °C (325 °F) until golden and a knife slides easily into the center. Let rest for 10 minutes before serving.