Vegetable gratin
Potatoes, broccoli, carrots under a cream-and-cheese blanket — the bake that takes everything.
- Time
- 1 h
- Effort:
- easy
- Season
- all year
- vegetarian
- budget
- kid-friendly
- batch-cook
- everyday
Ingredients for 4 portions
600 gpotatoes
1broccoli
3carrots
1onions
200 mlcream
100 mlmilk
2eggs
200 gGouda · grated
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 595 kcal |
|---|---|
| Protein | 25.1 g |
| Fat | 36.2 g |
| Carbohydrates | 37.5 g |
| of which sugar | 10.8 g |
| Fibre | 7.9 g |
| Salt | 1.4 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel and slice the potatoes, parboil for 8 minutes; blanch the broccoli florets and sliced carrots for 4 minutes.
- 2
Layer the vegetables with the diced onion in a greased baking dish.
- 3
Whisk the cream, milk and eggs with salt, pepper and nutmeg, pour over, scatter the cheese on top.
- 4
Bake at 180 °C for 35 minutes until the custard is set and the cheese golden.