Vegetable Gratin with Béchamel Sauce

For the days when you want something more comforting that feels a little "special" — even when it's made from leftovers. This gratin comes out golden, creamy and impossible to resist.

Print Recipe

Prep Time 10

Cook Time 25

Course Side Dish

Cuisine Mediterranean

Servings 4 People

Equipment

Medium baking dish
Small saucepan for the béchamel
Whisk

Ingredients

500 gr mixed vegetables (potato, courgette, carrot, broccoli, leek)
500 ml milk
2 tbsp butter
2 tbsp flour
salt, pepper and nutmeg
Grated cheese for the topping

Instructions

Preheat the oven to 200°C.
Wash and cut the vegetables into thin slices or even pieces (about 5mm thick for slices). Uniformity matters so they cook evenly.
Steam or boil the vegetables in salted water for 8–10 minutes — they should be almost tender but still offer a little resistance. Drain very well and set aside.
Make the béchamel: Melt the butter in a saucepan over medium heat. Add the flour all at once and whisk for 1 minute — it will form a paste. Start adding the milk gradually, about 100ml at a time, whisking constantly between each addition until fully incorporated. Once all the milk is in, simmer over low heat for 2–3 minutes until the sauce thickens and coats the back of a spoon well. Season with salt, white pepper and generous nutmeg.
Grease the baking dish with a little butter or olive oil.Arrange the vegetables in the dish in an even layer.
Arrange the vegetables in the dish in an even layer. Season with salt and pepper.
Cover completely with the béchamel, spreading it all the way to the edges.
Sprinkle generously with grated cheese — don't be shy with the cheese.
Bake for 20–25 minutes until golden, bubbling and irresistible. For more colour on top, switch on the grill for the last 3 minutes.
Leave to rest for 5 minutes before serving — the béchamel settles and serves much better.

Notes

Notes: You can assemble the gratin up to 24 hours in advance and keep it in the fridge before baking — just add 5–8 minutes to the cooking time. Perfect for preparing at the weekend for a quick weeknight dinner. Leftovers keep in the fridge for 3 days; reheat in the oven at 180°C for 10–15 minutes to get the crispy cheese topping back.

Keyword Gratin, Leftovers, Vegetables