To slash calories and fat but keep the flavor in a our healthy vegetable gratin recipes, we roast the vegetables before they hit the baking dish. Then for our “cream” sauce, we opt for low-fat milk instead of heavy cream. Next, we layer the roasted vegetables with the velvety sauce. For the topping, we use fresh whole-wheat breadcrumbs (or a modest sprinkle of cheese if you choose) and give it a quick broil to achieve the signature golden gratin crust. Pick your favorite vegetable, decide if you want to add fresh herbs or cheese to the sauce, and follow our easy steps for healthier gratin. No matter what combo you make, a gratin is sure to be a healthy, hassle-free side dish that everyone loves. Get our easy instructions for how to make a healthy vegetable gratin here:
—Hilary Meyer, Associate Food Editor for EatingWell Magazine
The sauce is done when it’s thick enough to coat the back of a spoon. Add flavor with fresh herbs or cheese, if desired.
Flavorful Herbs to Try: Stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley.
Cheeses to Try: Stir in 1/2 cup shredded or crumbled cheese, such as Gruyere, Swiss, Cheddar or blue cheese.
Layer roasted vegetables (such as green beans, broccoli, cauliflower, carrots, parsnips, Brussels sprouts and butternut squash) and sauce in the baking dish.
Sprinkle the top of the gratin with fresh breadcrumbs (or cheese) before transferring to the broiler.