One-pot vegetable gratin a hearty, cheesy dish

Linda Gassenheimer

Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and breadcrumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You can add any type of vegetables you have on hand and use this recipe as a guide for the amounts.

Helpful hints:

You can use any type of mushrooms.

You can use pecans or almonds instead of walnuts.

Vegetable Gratin

2 teaspoons canola oil

1 cup sliced onion

4 crushed garlic cloves

1/4 pound cauliflower florets, cut in half if large

1/4 pound broccoli florets, cut in half if large

1/4 pound sliced portobello mushrooms

3 tablespoons flour

11/2 cups skim milk

1 cup shredded sharp cheddar cheese

2 tablespoons fresh thyme leaves or 2 teaspoon dried thyme

Salt and freshly ground black pepper

1/4 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

Preheat broiler. Heat oil in an ovenproof skillet over medium-high heat. Add the onion, garlic, cauliflower, broccoli and mushrooms. Saute 5 minutes, stirring the vegetables as they cook. Add flour and stir to combine with vegetables. Add milk, cheddar cheese and thyme. Stir to thicken the sauce, about 1 to 2 minutes. Sprinkle with salt and pepper to taste.

Mix breadcrumbs and Parmesan cheese together in a small bowl and cover the top of the vegetables with them.

Place the skillet under the broiler about 6 to 7 inches from the heat for 1 minute. The crust should turn a golden brown. Watch to make sure it doesn’t burn.

Divide between two dinner plates.

Yields 2 servings.

Per serving: 542 calories (46% from fat),

27.7 g fat (14.2 g satu­rated, 9.1 g monounsaturated), 72 mg cholesterol, 32 g protein, 44.7 g carbohydrates, 5.2 g fiber, 748 mg sodium.

— Linda Gassenheimer is the author of over 30 cookbooks. Email her at