Bean and vegetable gratin

Total Time
0 min
0 min
0 min
Gratin refers to both a shallow vessel for baking and a type of cooked dish with a crusty topping of cheese, eggs, or breadcrumbs or any combination of the three. Perhaps the most iconic gratin recipe is Potatoes au Gratin, but there are rustic root vegetable gratins, bubbly seafood gratins, and creamy pasta gratins. This veggie gratin gets its creaminess from cooked vegetables and buttery beans and its crunchy topping from a combination of crusty hashbrowns and freshly grated Parmesan cheese. This is comfort food you can feel good about and an ideal side dish for an elegant dinner or holiday table. Garnish the gratin as soon as it comes out of the oven with a sprinkle of finely chopped fresh parsley for a pop of color.


Cooking spray

2 spray(s)

Olive oil

2 tsp

Uncooked carrot(s)

2 medium, sliced

Uncooked cauliflower

2 cup(s), chopped

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, red, chopped

All-purpose flour

2 Tbsp

Fat free reduced sodium vegetable broth

1 cup(s)

Canned cannellini beans

1 cup(s), rinsed and drained

Cremini mushroom(s)

½ pound(s), quartered

Fresh thyme

2 tsp, minced

Red-wine vinegar

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Frozen shredded hash brown potatoes

2 cup(s), shredded, unthawed

Grated Parmesan cheese

¼ cup(s)