Autumn vegetable gratin
A gratin you can adapt to taste. Change the vegetables, add a béchamel, add lardons or raclette cheeses… In short, you’re spoilt for choice. Great, because it reinvents the seasonal vegetables that won’t change much between now and April!
The tomato coulis brings a tangy note. If you’d rather stay mellow, leave it out or add a little cream.
Seasons & months
Preparation
-
Step 1
Wash the vegetables.
Break the broccoli into small florets and cook it in a pan of salted boiling water for 7 minutes. Drain it.
Cut the squash and the sweet potato into slices.
Set the oven to 180 °C.
In a gratin dish, put the tomato coulis at the bottom.
Add the squash slices on top, then the sweet potato slices, then the broccoli.
Scatter the dish with ham and parmesan.
Bake for 45 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
506
kcal
Protein
31,7
grams
Carbohydrates
50,6
grams
Fat
16
grams
Fibre
14,9
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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