My grandmother made the BEST potatoes au gratin! Tender potatoes and ham covered in a creamy cheese sauce. Yum-my! And, it probably wasn't the healthiest...but when it comes from Grandma- who cares?!?
This version looks quite a bit different, but I kept a few nods to the classic- potatoes, bits of ham, and a lightened up cheese sauce. I think she would be proud.
I chose potatoes, zucchini, and leeks as the vegetable base. Zucchini isn't even in season anymore, but it's so good! Broccoli and cauliflower could also work. And, summer versions might include eggplant and tomatoes.
If you or your kiddos aren't big on vegetables, try covering them with a cheese sauce. Ta-da! Instantly delicious and you can't even see them! Ok, it's not a miracle, but give it a try. What have you got to lose?!?
Cooked vegetables in a white cheese sauce. Au gratin refers to a golden-brown top. The dish is topped with bread crumbs and/or cheese and baked or broiled until golden.
Au gratin is French. It literally translates to "by grating" or "with a crust." Often, cheese and/or bread crumbs are sprinkled on top of a dish and cooked until golden brown.
These veggies au gratin will last in an airtight container for 4-5 days in the fridge. For best results when reheating, use a 400 degree oven for 20-25 minutes.
Update your grandma's recipe with this gluten free veggies au gratin! With potatoes, zucchini, leeks, and an updated cheese sauce, it's sure to please everyone!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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