A gratin with a lot of choices
This gratin is both easy to make and is fine to eat just as it is or with for example breaded zucchini, Quorns vegan schnitzel och with barbecued vegetables. We ate it just as it is with a fresh sallad topped with mustard dressing.
If there are any of the ingredients that you don’t have at home, don’t hesitate to use what you got. I’ve made similar gratins including eggplant, root celery, artichoke and beetroot that have tasted great.
A great way to reduce food waste
You know those weeks when you’ve bought groceries for a few dinners and don’t use all of it and you end up with two carrots, three potatoes, a half onion and some herbs that’s never enough to make a full dinner on? Yesterday was one of those days for me. So I decided to combine all that was left after the other dinners to make a gratin.
Fun and innovative cooking
To plan the dinners from what I have at home instead of going to the store to buy something I crave I mak myself cook new dishes and try out new combinations that I probably never would du otherwise. For me it’s both fun and gives me a chans to challenge myself. I highly recommend all of you to do it once in a while when you have some perishables just laying around.
Tasty zucchini gratin to serve with for example barbecued vegetables or vegan quorn fillets, or simply eat just as it is with a fresh sallad.
- 2 cups oat cream
- 10 champignons
- 4 charlotte onions
- 2 garlic cloves
- 4 big carrots
- 10 medium potatoes
- 2 zucchinis
- 1 vegetable broth
- 1-2 dl water
- Flour or maizena
Preheat the oven to 480°F.
Peel and slice of potatoes, zucchini and carrots.
Chop mushrooms, charlotte and garlic and fry until the onion is soft.
Add 1-2 dl water and broth and simmer until the broth has dissolved completely.
Put the potatoes, zucchini, carrots and mushroom stew in layers in a baking dish. Add just a hint of salt and pepper between the layers.
Pour the oat cream into the baking dish. We made a fairly light and al dente gratin, if you want a creamier gratin, mix the cream with a few tablespoons of flour or maizena.
Salt, pepper and top with with thyme.
Bake in the oven for 30-45 minutes or until the potato is ready. If the gratin starts to look burned out on top, lay over a foil.
Let the gratin rest for about 10 minutes and then serve with a fresh salad.