Light vegetable gratin
Nutrition per serving
For a light vegetable gratin, allow 35 to 40 minutes at 180 °C. The secret: a béchamel made with semi-skimmed milk, thickened with cornflour and no butter, and a thin layer of Emmental to brown the top.
Cooking time and temperature
| Size | Temperature | Time |
|---|---|---|
| Dish for 4 servings, raw vegetables in thin slices | 180 °C | 35 to 40 min |
| Vegetables pre-cooked by steaming | 200 °C | 15 to 20 min |
Vegetable gratin, raw or cooked: what changes
| Per 100 g | Calories | Protein | Carbohydrate | Fat | Water |
|---|---|---|---|---|---|
| Homemade vegetable gratin (classic recipe) | 107 kcal | 3.15 g | 3.59 g | 8.51 g | 82 g |
| Ready-made vegetable gratin | 106 kcal | 3.44 g | 6.91 g | 6.7 g | 79.6 g |
Preparation: 20 min | Cooking: 40 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 190 kcal · 10 g protein · 21 g carbohydrate · 7 g fat
Ingredients
- 400 g courgettes
- 300 g tomatoes
- 200 g red pepper
- 500 ml semi-skimmed milk
- 30 g cornflour
- 60 g Emmental
- 1 pinch of nutmeg
Method
- Preheat the oven to 180 °C and cut the vegetables into thin slices.
- Mix the cornflour with a little cold milk, add the rest of the milk and thicken over a low heat, stirring, then season with nutmeg.
- Arrange the vegetables in layers in a dish and pour over the sauce.
- Sprinkle with Emmental and bake for 35 to 40 minutes, until the top is golden.
Nutritional highlights
This butter-free béchamel, thickened with cornflour, keeps the creaminess of the gratin with much less fat. The vegetables provide fibre and vitamins, and the milk and Emmental provide calcium. You can vary the vegetables with the season.
Variations and substitutions
- With aubergines.
- With cauliflower and broccoli.
- With a little ham for a complete meal.
- Parmesan instead of Emmental.
Storage and making ahead
Keeps for 3 days in the fridge and reheats in the oven.
💡 Good to know
Salt the courgettes lightly and leave them for 10 minutes to draw out the water, then pat them dry: the gratin will not release water into the dish.
Read more
Discover more vegetarian recipes · healthy and balanced recipes.
The ingredients in this recipe: courgettes · tomatoes · red pepper · semi-skimmed milk · cornflour.
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