Recipe for vegetable gratin with potatoes, leeks, and celery
Gratin is a wonderful and easy dinner with ample room for variation and the possibility to use up vegetables and possibly meat. Gratin is essentially just meat and vegetables covered with a milk sauce with added eggs and optionally bechamel/cheese sauce. In this version, I have omitted the cheese for a slightly healthier option, but sprinkled a bit of parmesan on top as some form of cheese adds delightful flavor.
Furthermore, I have used potatoes, celeriac, and leeks and added plenty of flavor with Dijon mustard and spices.
If you have other vegetables lying around, you can easily use them together with or instead of these. Cauliflower, broccoli, and carrots, for instance, are also wonderful in a gratin. I served the gratin with juicy chicken meatballs (see recipe here) but if you don’t want to bother with meat on the side, you can easily add, for example, ham strips or other leftover meats directly into the gratin – or simply enjoy it as it is in a vegetarian version. I also made a fresh cabbage salad to go with it, you can find the recipe further down in this post.
Gratin is a fairly simple dish that mostly takes care of itself in the oven. It is wonderful on weekdays or on Sundays when you need to clear out the fridge.
Vegetable Gratin with Potatoes, Leeks, and Celery
Equipment
- Oven
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Bowl
- Whisk
Ingredients
Gratin
- 300 gram Potato
- 300 gram Celery
- 3 pcs. Leek
- 2 pcs. Egg
- 300 gram Milk
- 100 gram Sour Cream
- 5 gram Dijon Mustard
- 1 gram Thyme dried
- 1 gram Nutmeg
- 6 gram Salt
- 1 gram Pepper
- 5 gram Parmesan grated
Kålsalat
- 1 pcs. Pointed Cabbage
- 1 pcs. Fennel
- 1 pcs. Apple
- 40 gram Olive Oil
- 15 gram Dijon Mustard
- 22 gram White Wine Vinegar
- 10 gram Honey liquid
Instructions
Gratin
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Peel the potatoes and celery and slice them thinly. Also, slice the leeks and place all the vegetables in a greased baking dish.
- Whisk the eggs together, then stir in the milk, crème fraîche, Dijon mustard, and spices.
- Pour the egg mixture over the vegetables and sprinkle with Parmesan. Bake in the oven for 45 minutes.
Cabbage Salad
- Finely slice the cabbage and fennel and cut the apples into slices or cubes. Mix oil, mustard, vinegar, and honey together, then toss the dressing with the cabbage, fennel, and apples. Let it sit in the fridge until ready to serve.
- Serve with meatballs, schnitzel, or similar, or enjoy it as it is.
Notes
