Gluten-Free Vegetable Gratin

Indulge in the comforting layers of our **Gluten-Free Vegetable Gratin**, a vibrant and satisfying dish that's both wholesome and elegant. Featuring tender zucchini, yellow squash, ripe tomatoes, and creamy potatoes, this recipe is beautifully layered and topped with a rich, cheesy sauce made from Gruyère and Parmesan. A crisp gluten-free breadcrumb topping infused with parsley and thyme adds the perfect golden crunch. This gluten-free gratin is a celebration of seasonal vegetables, ideal for weeknight dinners or as a standout side dish for special occasions. Full of bold flavors and naturally gluten-free ingredients, it’s a crowd-pleasing recipe that’s sure to impress!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 3 medium Tomatoes
• 2 medium Potatoes (Yukon Gold or similar)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic cloves
• 2 tablespoons Unsalted butter
• 2 tablespoons Gluten-free all-purpose flour
• 2 cups Milk (or unsweetened dairy-free alternative)
• 1 cup Gruyère cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Gluten-free breadcrumbs
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Dried thyme

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Wash and slice the zucchini, yellow squash, tomatoes, and potatoes into thin, even rounds (about 1/4 inch thick).

Step 3

Heat 2 tablespoons of olive oil in a skillet over medium heat. Mince the garlic and sauté in the oil for 1–2 minutes until fragrant. Remove from heat.

Step 4

Arrange the vegetable slices in the prepared baking dish, alternating zucchini, yellow squash, tomatoes, and potatoes in a shingled pattern. Sprinkle with salt, black pepper, and dried thyme.

Step 5

In a medium saucepan, melt the butter over medium heat. Add the gluten-free all-purpose flour and whisk continuously to form a roux, cooking for 1–2 minutes.

Step 6

Gradually pour in the milk while whisking to prevent lumps. Continue cooking and whisking until the mixture thickens, about 3–5 minutes.

Step 7

Stir in the shredded Gruyère cheese and half of the Parmesan cheese until melted and smooth. Pour this cheese sauce evenly over the vegetables in the baking dish.

Step 8

In a small bowl, combine the gluten-free breadcrumbs, the remaining Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the top of the gratin.

Step 9

Bake in the preheated oven for 40–45 minutes, or until the vegetables are tender and the topping is golden brown and crisp.

Step 10

Remove the gratin from the oven and let it rest for 5–10 minutes before serving. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	2354.1 grams (2354.1g)

Amount per serving	% Daily Value*
Calories	2310

Total Fat 114.80g	147%
Saturated Fat 50.30g	251%
Polyunsaturated Fat 3.60g
Cholesterol 246mg	82%
Sodium 8700mg	378%
Total Carbohydrate 243.80g	89%
Dietary Fiber 21.30g	76%
Total Sugars 79.00g
Protein 90.90g	182%

Vitamin D 264IU	1320%
Calcium 2469mg	190%
Iron 9mg	52%
Potassium 4836mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 15.3%

Carbs: 41.1%