This Gluten Free Baked Vegetable Gratin was born at a trip to our local farmer’s market. As I stood looking at all the stalls at the farmer’s market last weekend, I wondered what vegetables would taste good together. Following my Irish heritage, I started with potatoes and then in honor of The Artist’s Italian family, some zucchini made the list. The bright red of tomatoes are a must and I can’t imagine cooking anything savory without onions. Yea! I had the base for my vegetarian casserole.
The vegetables are very easy to prepare – all you need is a sharp knife. While a long chef’s knife makes really fast work of this task, a mid-length is easier for beginning cooks to handle. I like my 8-inch chef’s knife, but you can use any that you like. Be sure to use that steel to set the edge!
How could I showcase the vegetables and make a pretty presentation for all of you to enjoy? I decided to do a shingled layering of the vegetables so that each one showed and their beautiful colors complemented each other. The tricky part is keeping them upright in the pan while setting them in lines. Working from the short side of the pan, I was able to hold them steady while tucking in the next layer. It took a little patience, but I think it was worth the effort, don’t you?!
I didn’t want a heavy cream sauce or a ton of breadcrumbs (they aren’t needed and I can’t have the gluten anyway), I really wanted the vegetables to shine. I could go so many directions – Italian, Asian, Mediterranean, etc. But I kept it fairly simple and made up a mixture of ancho chile powder, garlic, cumin, thyme, salt and pepper. Ahhhh, that speaks to my soul!
The seasonings blended with the natural liquid in the vegetables to coat every bite with a lovely flavor with just a touch of spice from the ancho. When you are putting it together, don’t be afraid of using plenty of salt – the potatoes will need a lot, more than you think they will. Unless you have a medical condition that requires low sodium, this is one dish you should season well.
And finally, the last component of my baked casserole is Parmesan cheese. Yes, everything is better with a little cheese sprinkled over the top, right?! It also browns beautifully under the broiler so the dish is even more gorgeous when it comes out of the oven piping hot. You can leave this off if you are making this dish dairy-free or vegan.
When The Artist walked in the door with the house full of the delicious aromas of roasting vegetables, a smile brightened his face. That made the work worth it! We sat down to a vegetarian dinner, nibbling away on the gratin I had put together, enjoying the flavors of the farmer’s market and the warm summer breezes.
Enjoy this Gluten Free Baked Vegetable Gratin all year long with any variety of veggies you like and that are in season.
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Baked Vegetable Gratin:
- Olive oil, Yukon Gold potatoes, zucchini, plum tomatoes, onions, garlic
- Ancho chile powder, cumin, thyme, salt, black pepper, Parmesan, green onions
PRO Tip:
When you have a lot of vegetables to chop, or any repetitive task, it is easiest and quickest to do one step all the way through before moving on to the next task. In this case, rinse all the vegetables at the same time and set them on a baking sheet. Then slice all the tomatoes before continuing with the zucchini and then the potatoes. Stack the slices onto the baking sheet and finally peel and slice the onions. Make sure you rinse them so you won’t cry as much. Then it is easy to take pieces from each pile as you build your layers.
How to make Baked Vegetable Gratin:
- Combine the garlic, chile powder, cumin, thyme, salt, and pepper, whisking until blended. Set aside.
- Slice all the vegetables and lay them out in stacks on a baking sheet pan. In a lightly oiled 9×13-inch (23x33cm) baking pan, layer rows of the vegetables, shingling them so that one partially covers the row before. Start with the potatoes, then layer on the zucchini, tomatoes, and onions, repeating the layers until the baking dish is filled.
- Sprinkle the dry seasoning blend over the top of the vegetables, cover with aluminum foil and place in a 400°F (204°C) oven. Reduce the heat to 375°F (191°C) and bake until the vegetables are softened and a knife slips easily into the potatoes, about 30 to 40 minutes.
- Remove from the oven, carefully remove the foil covering, and sprinkle the top of the vegetables with the Parmesan cheese.
- Turn on the broiler and return the pan to the oven, leaving the door partially open. Cook, watching carefully, until the cheese is melted and turning golden in spots, about 3 to 5 minutes.
- Remove from the oven, cut into squares, sprinkle with the green onions, and serve.
PRO Tip:
You need to cook the vegetables until the potatoes are tender. To test them, use a sharp knife and pierce a piece. If the knife slips in easily with no resistance, they are done and ready to serve.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Steel for straightening your knife’s edge
- Cutting board
- 9×13-inch baking pan
- Pastry brush
- Baking sheet
- Mixing bowls
Gluten-Free Tips:
This dish is naturally gluten-free! Keep an eye on your seasonings, always buy from reputable companies who disclose exactly what is in their products. I like Penzey’s and McCormick brands. I also prefer to use single herbs and spices instead of blends because I have more control over exactly what goes into my dishes.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Baked Vegetable Gratin (Gluten Free)
This Baked Vegetable Gratin is such a treat, so good even meat-lovers will be asking for seconds! The vegetables are very easy to prepare – all you need is a sharp knife. Enjoy this vegetable gratin all year long with any variety of veggies you like and that are in season.
Ingredients
- 2 tsp organic olive oil
- 5 large Yukon Gold potatoes, scrubbed and cut into 1/4-inch (6 mm) thick slices
- 3 zucchini, ends trimmed, cut into 1/4-inch (6 mm) thick slices
- 4 large ripe plum tomatoes, core discarded, cut into 1/4-inch thick (6 mm) slices
- 2 medium onions, peeled, ends cut off, cut in half and cut each half into 1/4-inch (6 mm) thick slices
- 2 cloves garlic, peeled, green core discarded, finely minced
- 2 tsp Ancho chile powder
- 2 tsp ground cumin
- 4 tsp thyme leaves
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1/2 cup (50g) freshly grated Parmesan cheese (leave off for dairy-free or vegan)
- 2 green onions, trimmed and thinly sliced
Instructions
- Preheat oven to 400°F (204°C). Lightly oil a 9x13-inch (23x33cm) baking dish.
- When you have a lot of vegetables to chop, or any repetitive task, it is easiest and quickest to do one step all the way through before moving on to the next task. In this case, rinse all the vegetables at the same time and set them on a baking sheet. Then slice all the tomatoes before continuing with the zucchini and then the potatoes. Stack the slices onto the baking sheet and finally peel and slice the onions. Make sure you rinse them so you won’t cry as much. Then it is easy to take pieces from each pile as you build your layers.
- Prepare all of the vegetables and separate them into piles on a baking sheet. In a small bowl, combine the garlic, chile powder, cumin, thyme, salt and pepper. Stir until evenly blended. Set the bowl next to the baking dish.
- In the baking dish, layer rows of the vegetables, shingling them so that one partially covers the one before. Start with potatoes, then zucchini, tomatoes, and onions, repeating the layers until the baking dish is filled. Sprinkle the seasoning blend over the top of the vegetables.
- Cover the dish with aluminum foil and place in the hot oven. Reduce the heat to 375°F (191°C) and bake until the vegetables are softened and a sharp knife slips easily into the potatoes, about 30 to 40 minutes. Timing will depend on how thick you slice the potatoes. Remove the pan from the oven and carefully remove the foil. Sprinkle the top of the casserole with the Parmesan cheese.
- Turn on the broiler and return the pan to the oven, leaving the door cracked a little. Cook, watching carefully, until the cheese is melted and browning in spots, about 3 to 5 minutes. Remove from the oven, cut into squares, sprinkle with the green onions, and serve.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 254mgCarbohydrates: 65gFiber: 9gSugar: 10gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in May 2018. The article was updated in 2023.
