Mary Berry’s Vegetable Gratin Recipe [GUIDE]

Mary Berry’s Vegetable Gratin is a heartwarming, wholesome dish that combines an array of vegetables in a creamy, cheesy sauce, then baked to golden perfection. This dish is a classic example of Mary Berry’s ability to take simple ingredients and elevate them into a comforting meal. The gratin is often associated with French cuisine, but Mary’s version has a British twist, balancing the richness of cheese with the natural sweetness of the vegetables.

The beauty of this vegetable gratin lies in its versatility. You can use whatever seasonal vegetables you have on hand-carrots, zucchini, leeks, or even parsnips work beautifully. The vegetables are thinly sliced and layered with a luscious, smooth sauce made from cream, butter, and cheese. A sprinkling of cheese on top before baking ensures the gratin forms a golden, crispy crust, adding both texture and flavor to each bite. It’s the perfect side dish for roasted meats, or a delicious main course when paired with a light salad.

Mary Berry’s Vegetable Gratin is celebrated for its balance between richness and freshness, as the vegetables retain some of their bite while the creamy sauce provides a decadent backdrop. Whether served for a cozy family dinner or as a crowd-pleasing side at a dinner party, this dish is a guaranteed winner.

Mary Berry’s Vegetable Gratin Recipe

Ingredients Needed

To create Mary Berry’s Vegetable Gratin, you’ll need the following ingredients:

1. Mixed Vegetables (typically 1.5-2 pounds): A combination of vegetables such as leeks, zucchini, carrots, and potatoes works well. You can also use cauliflower, parsnips, or even broccoli, depending on your preferences and what’s in season.
2. Butter (2 tablespoons): For greasing the dish and helping to sauté the vegetables.
3. Double Cream (1 cup): The luxurious base for the sauce, adding richness and creaminess. You can substitute with heavy cream if preferred.
4. Grated Cheese (1 ½ cups): A good melting cheese such as cheddar, Gruyère, or a blend is perfect for this dish. The cheese will melt into the creamy sauce, creating that signature gratin texture.
5. Garlic Cloves (2, minced): Fresh garlic adds a fragrant punch to the sauce and complements the flavors of the vegetables beautifully.
6. Dijon Mustard (1 teaspoon): This small amount of mustard cuts through the creaminess and adds depth to the flavor profile.
7. Fresh Thyme (1 teaspoon): A fragrant herb that works wonderfully with the earthy flavor of the vegetables.
8. Salt and Pepper (to taste): To bring balance and bring out the best of the ingredients.
9. Breadcrumbs (optional): Some recipes suggest adding breadcrumbs on top of the cheese layer before baking for a crunchy, golden topping, but this is optional depending on your texture preference.

Equipment Needed

To make Mary Berry’s Vegetable Gratin, you will need a few basic kitchen tools:

1. Baking Dish (approximately 2-liter capacity): A large, shallow dish works best for this recipe, allowing the gratin to bake evenly and develop that crispy, golden top. Glass or ceramic baking dishes are ideal for even heat distribution.
2. Sharp Knife: For slicing your vegetables thinly and evenly. A mandolin slicer can also come in handy if you want uniform, paper-thin slices.
3. Frying Pan: For sautéing the garlic and vegetables before layering them into the gratin dish.
4. Grater: A box grater or food processor to grate your cheese. Freshly grated cheese melts much better than pre-grated versions.
5. Whisk: To combine the cream, Dijon mustard, and seasonings smoothly before pouring it over the vegetables.
6. Measuring Cups and Spoons: To ensure accuracy in your measurements, especially with the cream and cheese.

Instructions To Make Mary Berry’s Vegetable Gratin

Making Mary Berry’s Vegetable Gratin is relatively straightforward, but each step contributes to creating the creamy, golden layers that make the dish so irresistible.

1. Prepare the Vegetables:

   Begin by washing and peeling (if necessary) your vegetables. Slice them thinly, about 2mm thick, to ensure they cook evenly. For root vegetables like carrots and potatoes, you may want to blanch them in boiling water for a few minutes to soften them slightly before layering.

2. Cook the Vegetables:

   In a large frying pan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add your sliced vegetables and cook for another 5-7 minutes, stirring occasionally, until they start to soften. You want them to maintain some structure, so they don’t become too mushy during baking.

3. Prepare the Cream Sauce:

   While the vegetables are cooking, whisk together the double cream, Dijon mustard, salt, pepper, and fresh thyme in a mixing bowl. Once combined, stir in about ¾ of the grated cheese. This will create a creamy, cheesy sauce that will coat the vegetables as they bake.

4. Assemble the Gratin:

   Grease your baking dish with a little butter or non-stick spray. Begin by layering the cooked vegetables in the dish, starting with a layer of potatoes (if you’re using them), followed by other vegetables in a similar pattern. Once you have a few layers, pour some of the creamy sauce over them, spreading it evenly.

5. Top with Cheese:

   Finish by sprinkling the remaining grated cheese over the top. If you want an extra crispy finish, sprinkle breadcrumbs over the cheese before baking. This will create a crunchy, golden crust.

6. Bake:

   Preheat your oven to 180°C (350°F). Place the gratin in the oven and bake for 25-30 minutes, or until the top is golden and bubbling, and the vegetables are tender. You can test the tenderness with a fork-if it easily pierces the vegetables, it’s ready.

7. Serve:

   Let the gratin sit for a few minutes before serving, allowing the sauce to set. Slice and serve with your favorite main dish.

Tips And Tricks

1. Use Seasonal Vegetables: Depending on the time of year, you can swap in vegetables like butternut squash in the autumn, or asparagus in the spring. The key is to use vegetables that will hold their shape during baking.
2. Make Ahead: You can prepare this dish in advance. Assemble the gratin, cover it with foil, and refrigerate for up to a day before baking. You might need to add a few extra minutes to the baking time if it’s cold from the fridge.
3. Cheese Variations: Feel free to experiment with different cheeses. A blend of Gruyère and cheddar gives a rich, melty texture, while Parmesan can add an extra sharpness on top. Blue cheese could also be an interesting twist for those who enjoy more robust flavors.
4. Add Protein: If you’d like to turn this side dish into a main course, consider adding cooked chicken, bacon, or sausages to the layers. This can create a heartier, more filling dish.
5. Crispier Top: For an extra-crispy finish, you can broil the gratin for the last 3-5 minutes of baking. Just be sure to watch it carefully to avoid burning.

Mary Berry’s Vegetable Gratin is a testament to the beauty of simple, fresh ingredients. With its creamy texture, rich flavor, and golden, crispy top, it’s a dish that brings comfort to the table, whether as a side or a main. The versatility of the recipe allows you to personalize it with your favorite vegetables or cheese, and the instructions are straightforward enough to make it a repeat favorite in your kitchen. It’s perfect for cozy dinners at home or as a show-stopping dish for gatherings. And with a few tips and tweaks, you can make it your own while still keeping the essence of this classic Mary Berry recipe.

Easy Recipe Variations For Mary Berry’s Vegetable Gratin

Mary Berry’s Vegetable Gratin is a wonderfully versatile dish that can be easily tailored to suit different tastes and seasonal ingredients. While the basic recipe itself is rich, creamy, and packed with flavor, there are countless ways to make this gratin your own. Here are some creative variations that will elevate the dish, allowing you to customize it for any occasion or dietary preference.

1. Cheese Variations: The cheese element is crucial in a gratin, adding both flavor and creaminess. While Mary Berry’s recipe typically calls for a mix of Gruyère or Cheddar, you can experiment with different types of cheese based on your personal preferences. A sharp blue cheese like Roquefort or Stilton adds a tangy, bold kick, while a mild mozzarella will offer a softer, gooey texture. For a more decadent touch, try adding some cream cheese for extra richness.
2. Herb Infusions: To add an aromatic layer of flavor, try infusing the cream with fresh herbs. Rosemary, thyme, or sage can be lightly warmed in the cream to extract their natural oils before pouring it over the vegetables. Alternatively, you can sprinkle some fresh herbs like basil or parsley over the top before baking for an added burst of color and flavor.
3. Vegetable Substitutions: While the classic vegetable mix of carrots, leeks, and potatoes is delicious, you can switch up the vegetables based on what’s in season or your preferences. For a heartier dish, add roasted butternut squash or sweet potatoes for a bit of sweetness and color. Zucchini and mushrooms can give a fresh, earthy depth to the gratin, while a handful of spinach or kale adds a nutrient-rich, green twist. The possibilities are endless, and the key is to balance textures and flavors.
4. Adding Protein: While the vegetable gratin is already filling, it can easily be transformed into a more substantial meal by adding a source of protein. Grilled chicken, sausage, or even bacon can be layered in between the vegetables for a savory, satisfying bite. For a vegetarian option, chickpeas or lentils work wonderfully, offering both protein and a hearty texture.
5. Vegan Version: If you’re looking to make this recipe vegan, the swaps are straightforward. Replace the dairy with plant-based alternatives like coconut milk or almond cream for the creamy base. You can use vegan cheese or simply increase the amount of nutritional yeast to achieve that cheesy flavor. For an even lighter option, skip the cheese altogether and focus on the flavors of the roasted vegetables and herbs.
6. Spice it Up: A little heat can go a long way in a gratin. To add a spicy kick, consider incorporating chili flakes, smoked paprika, or even a touch of curry powder into the cream mixture. This will lend the dish a smoky, warming undertone that contrasts beautifully with the creamy texture of the gratin.
7. Breadcrumb Topping: While the classic gratin calls for a cheese topping, you can make it even more exciting by adding a crunchy breadcrumb layer on top. You can use traditional white breadcrumbs or opt for panko for an extra crispy texture. For an added twist, toast the breadcrumbs in olive oil and garlic before scattering them on top of the gratin for a punch of flavor.

Storing Leftovers

Mary Berry’s Vegetable Gratin is one of those dishes that often tastes even better the next day, as the flavors have had time to meld and deepen. Proper storage is essential to preserve its creamy, cheesy texture and prevent any sogginess from setting in.

1. Refrigeration: After serving, allow the gratin to cool to room temperature before storing. This helps prevent condensation from forming inside the storage container. Transfer any leftover gratin into an airtight container, and store it in the fridge for up to 3-4 days. When you’re ready to reheat, it’s best to do so in the oven, as the gentle heat will restore the texture better than using a microwave.
2. Freezing: If you have a large batch or want to save some for later, freezing the gratin is a great option. To freeze, let the gratin cool completely before transferring it into a freezer-safe container. It’s a good idea to wrap it tightly with plastic wrap and then place it inside a freezer bag to prevent freezer burn. The vegetable gratin can be stored in the freezer for up to 2-3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven. If reheating from frozen, you can bake it at a lower temperature (around 160°C or 320°F) to allow the gratin to heat through evenly.
3. Reheating: To reheat the gratin, place it in an oven-safe dish, cover with foil, and bake at 180°C (350°F) for about 20-25 minutes, or until the gratin is heated all the way through. For a crispy top, remove the foil during the last 5-10 minutes of baking. If you’re in a hurry, the microwave can be used, though it won’t offer the same crispy result.

What To Eat With Mary Berry’s Vegetable Gratin?

Mary Berry’s Vegetable Gratin is a wonderfully versatile dish that pairs well with many different foods. Here are some great options for side dishes and accompaniments that will enhance the overall meal:

1. Simple Green Salad: A fresh green salad is a light, crisp counterpoint to the richness of the gratin. A mix of arugula, spinach, and baby kale, with a zesty lemon vinaigrette or balsamic dressing, will add a refreshing contrast. You could also add some nuts like toasted walnuts or pine nuts for a crunchy texture that balances the creamy gratin.
2. Roast Meat: The gratin makes an excellent side to roast meats such as beef, lamb, or chicken. The creamy vegetable medley pairs especially well with roasted or grilled meats, making it a hearty and balanced meal. A roast chicken with crispy skin and lemony notes will bring out the sweetness in the vegetables, while lamb will complement the richness of the gratin beautifully.
3. Crusty Bread: For a comforting, rustic meal, serve the vegetable gratin with a loaf of freshly baked crusty bread. The bread will soak up the creamy sauce, making each bite even more indulgent. A sourdough or baguette would be perfect for this.
4. Grilled Fish: For a lighter meal, serve the vegetable gratin alongside grilled fish like salmon or cod. The flakiness of the fish and its delicate flavor will provide a nice contrast to the dense and rich gratin. A squeeze of fresh lemon juice on the fish helps to cut through the creaminess.
5. Steamed Greens: For an extra dose of vegetables, consider serving the gratin with some lightly steamed greens, such as broccoli, green beans, or asparagus. Their mild flavor and firm texture offer a nice contrast to the richness of the gratin.

Conclusion

Mary Berry’s Vegetable Gratin is the epitome of comfort food, combining rich flavors and creamy textures into a dish that’s both satisfying and versatile. With its ability to accommodate a range of ingredient swaps and flavor variations, this gratin is perfect for any season or occasion. Whether you stick to the classic recipe or get creative with your own additions, you’ll find that this dish can be endlessly customized to suit your personal tastes. And with the ability to store leftovers and pair with a variety of sides, this gratin is not only a crowd-pleaser but a meal that keeps on giving. Whether enjoyed on its own, as a side dish, or as part of a larger spread, it’s a recipe that will never fail to impress.

FAQs

What Vegetables Can I Use In Mary Berry’s Vegetable Gratin?

Mary Berry’s vegetable gratin recipe is versatile and allows you to use a variety of vegetables. Common choices include potatoes, carrots, leeks, and parsnips, but you can also experiment with cauliflower, zucchini, or even butternut squash. The key is to slice the vegetables evenly to ensure they cook evenly during baking.

Can I Make Mary Berry’s Vegetable Gratin Ahead Of Time?

Yes, you can definitely prepare Mary Berry’s vegetable gratin in advance. To do so, assemble the gratin up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, allow the dish to come to room temperature before placing it in the oven, or you may need to adjust the baking time if starting from cold.

What Type Of Cheese Works Best For Mary Berry’s Vegetable Gratin?

Mary Berry’s vegetable gratin recipe calls for a combination of cheese for both flavor and texture. A strong cheese like Gruyère or mature cheddar adds richness and a slightly nutty flavor, while Parmesan provides a sharp, tangy contrast. Feel free to mix cheeses based on your taste preference, but these two are ideal for achieving that perfect golden, bubbly top.