Bean and vegetable gratin
5
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy
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.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp
Carrots
2 medium, sliced
Cauliflower
2 cup(s), chopped, chopped
Onion
1 medium, chopped
Bell pepper
1 item(s), medium, red, chopped
All-purpose flour
2 Tbsp
Low sodium vegetable broth
1 cup(s)
Canned cannellini beans
1 cup(s), rinsed and drained
Cremini mushroom
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)
