Cheesy vegetable gratin

    50 mins

    A comforting, chunky vegetable stew is topped with a cheesy breadcrumb crust to evoke the flavours of traditional farmhouse cooking.

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    Serves: 4 

    • 1 butternut pumpkin, peeled, deseeded and cut into 1 cm dice
    • 400 g carrots, peeled and sliced
    • 300 g leeks, trimmed, halved lengthways and sliced
    • 2 garlic cloves, finely chopped
    • 2 cups (500 ml) bottled chunky salt-reduced pasta sauce
    • 1,1/4 cup (300 ml) water or diluted salt-reduced or homemade vegetable stock (recipes on this website)
    • ½ teaspoon caster sugar
    • 6 sprigs of fresh thyme, tied together, or 2 teaspoons dried thyme
    • 40 g butter
    • 1¼ cups (85 g) fresh wholemeal breadcrumbs
    • 2 tablespoons snipped fresh chives
    • ⅓ cup (40 g) grated mature cheddar cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Put the butternut pumpkin, carrots, leeks and garlic in a flameproof casserole dish or large saucepan. Pour the pasta sauce and water or stock into the pan and add the sugar. Bring to the boil, stirring, then reduce the heat. Add the thyme and cook for 12–15 minutes until the vegetables are almost tender when pierced with the tip of a knife. Season to taste.
    2. Meanwhile, preheat the oven to 200°C. For the gratin topping, melt the butter in a saucepan and stir in the breadcrumbs and chives. Remove the pan from the heat.
    3. If you are not using a flameproof casserole dish, transfer the vegetables to an ovenproof dish. Spread the breadcrumb mixture over the vegetables and sprinkle the cheese evenly over the top. Bake for 20 minutes or until the gratin topping is crisp and golden.

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