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Photo of Vegetable gratin by WW

Vegetable gratin

3
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
8
Difficulty
Moderate
This vegetarian layered dish has a delicious crunchy cheesy top. To make it extra creamy, replace the skim milk with extra light thickened cream.

Ingredients

Skim milk

2 cup(s), (500ml)

Fresh thyme

4 bag(s), (2 sprigs)

Garlic

4 clove(s), crushed

Red skin potato

850 g, (1kg peeled), thinly sliced

Orange sweet potato (kumara)

350 g, (400g peeled), thinly sliced

Zucchini

3 small, cut into ribbons with a peeler

Grated parmesan cheese

⅓ cup(s)

Instructions

  1. Lightly spray a 23cm square baking dish or cake tin with oil. Preheat oven to 200°C or 180°C fan-forced.
  2. Place milk, thyme and garlic in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Stand for 10 mins to infuse. Remove and discard thyme and garlic.
  3. Arrange half the potato and sweet potato over base of prepared dish. Top with half the zucchini. Top with remaining potato and sweet potato and then zucchini. Pour over milk. Press vegetables down slightly to compress. Sprinkle with cheese. Cover with foil. Bake for 30 mins. Uncover and bake for a further 20-30 mins or until vegetables are tender and golden. Stand for 10 mins before serving.

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