I am going to show you how to make cream vegetables au gratin, an easy recipe that is ideal to accompany grilled meats.
A classic in the kitchen are potatoes in cream sauce, but this time we are going to prepare a variant of this recipe, where we not only use potatoes. We are also going to use other vegetables such as pumpkin and onion.
Ingredients
- 1 potato
- 1/2 pumpkin
- 1 onion
- 200 cc of cream
- String cheese
- Salt and pepper
How to make cream vegetables au gratin
- First of all we are going to peel the vegetables and cut them into medium sized pieces. The important thing is that all the cuts are even so that they have a similar cooking time.
- We boil the vegetables for about 10 minutes or until they are almost ready, they still need a little bit of cooking.
- Remove all the ingredients from the water with a skimmer and transfer them to an oven dish.
- Add a little bit of freshly ground black pepper, cream, and now we go with all these ingredients directly to the oven to finish cooking.
- Cook in a preheated oven for approximately 10 minutes. This time may vary depending on when you removed the vegetables from the water.
- Remove the dish from the oven, mix the vegetables a little so that they are reached by the cream, add grated cheese (preferably string cheese), it can be the variety of cheese you like. We are going to add a good amount of cheese so that it gratinates well.
- We take the dish to the bottom of the oven to brown the cheese, we want it to become crunchy.
- After a few minutes when the cheese is golden brown and crunchy we have these vegetables au gratin and we are ready to serve.
Now that you know how to make vegetables au gratin, you can surprise your family with this delicious recipe, ideal to accompany grilled or baked meats.
Another option for potatoes
In this recipe we used boiled potatoes that were then finished cooking and gratinating in the oven, but did you know that you can also prepare them in another way? A very famous variant of potatoes in cream sauce and very popular in bars is to fry the potatoes. Whether cut into sticks or cubes, using fried potatoes for this recipe is a good option.
Another very famous dish of creamed potatoes, of French origin, is the ‘Gratin dauphinois’, which consists of cooking layers of thin slices of potatoes with cream in between them. The simple flavor of the cream can be infused with any aromatic herb, such as rosemary, or one or two cloves of garlic.
In short, there is not enough to count the recipes for creamed potatoes. I recommend you to prepare different recipes so you can identify a flavor that you like. Everyone has their own tastes!
