A wholesome classic that adapts to your kitchen
Gratin has always been the go-to solution for turning simple ingredients into a comforting, satisfying meal—and this version is no exception. Using sliced potatoes, celeriac, and leeks as the base, it’s baked in a rich milk and egg mixture, lightly seasoned with thyme, nutmeg, and Dijon mustard. The result? A golden, tender vegetable bake that’s creamy inside with just the right amount of crisp on top thanks to a sprinkle of parmesan. While this version keeps things on the lighter side by skipping heavy cheese sauces, it doesn’t sacrifice flavor. Whether served as a main with a fresh salad or as a side with meatballs or schnitzel, this gratin is the definition of versatile comfort food.
The perfect use-what-you-have meal
One of the most brilliant things about a gratin is how well it lends itself to improvisation. Don’t have leeks or celery? Use carrots, cauliflower, broccoli, or even zucchini—whatever needs using up in your fridge. Got some leftover ham or cooked chicken? Toss it right into the dish before baking. This flexibility makes gratin ideal for busy weeknights and weekend clean-outs alike. It’s also a smart option if you’re trying to eat more vegetables or want a meatless dinner that still feels substantial. The key is thinly slicing your vegetables so they cook evenly and soak up the flavorful egg mixture. With a fresh cabbage and fennel salad on the side, you’ve got a complete meal that’s both easy and elevated.
Tips to get your gratin perfectly golden and delicious
To ensure your gratin bakes up beautifully, there are a few tricks worth knowing. Always grease your baking dish well to help with browning and prevent sticking. For a perfectly creamy interior, whisk your eggs and milk mixture thoroughly, and don’t skip the sour cream—it adds just the right touch of tang and richness. The Dijon mustard offers depth without overpowering, and a pinch of nutmeg enhances the earthiness of the vegetables. A light topping of parmesan brings the dish together, adding just enough umami and crunch. If you want to go fully indulgent, add a layer of shredded cheese beneath the top crust—but even as-is, this dish will win over any dinner table.
Can I make this gratin ahead of time? What other vegetables can I use in a gratin? Is the cabbage salad necessary?
Can I make this gratin ahead of time?
Yes, you can prepare the gratin a few hours in advance and keep it covered in the fridge. Just bake it as directed when you’re ready—add 5–10 extra minutes if it’s cold.
What other vegetables can I use in a gratin?
Cauliflower, broccoli, carrots, zucchini, or parsnips all work well. Just make sure to slice or chop them finely so they cook through evenly.
Is the cabbage salad necessary?
Not at all, but it’s a refreshing contrast to the warm gratin. The crisp texture and tangy dressing pair well with the creamy dish, making it a great addition if you have time.