Moroccan-Style Vegetable Gratin Recipe
Moroccan-Style Vegetable Gratin
Total time: 30 to 60 minutes

Preparation time: 25 minutes
Baking time: 20 minutes

Difficulty: Easy
Chef's Note

For an even more delicious dish, add 30 g (1 oz.) grated Gruyere and 1 Tbsp. slivered almonds to the bread crumbs. Combine and sprinkle over the gratin.

For 4 servings

- 1 large carrot
- 200 g (7 oz.) peas
- 200 g (7 oz.) yellow pepper
- 200 g (7 oz.) cauliflower
- 100 g (3 1/2 oz.) coarse homemade bread crumbs
- 500 ml (2 cups) crème fraîche or heavy cream
- 50 ml (3 Tbsp.) olive oil
- 2 eggs
- 1 bunch of chives
- 30 g (2 Tbsp.) butter
- 1/2 tsp. ras-el-hanout
  1. Peel and slice the carrot.
  2. Halve and seed the pepper.
  3. Wash the cauliflower and separate into small florets.
  4. Blanch the vegetables for 20 minutes in boiling salted water.
  5. Preheat the oven to 180° C (350° F).
  6. While the vegetables are cooking, combine the cream, eggs, olive oil, chopped chives and a little salt.
  7. Drain the vegetables, transfer to a gratin dish and pour the cream mixture over top.
  8. Mix the ras-el-hanout into the bread crumbs and sprinkle over the gratin.
  9. Dot the top evenly with little cubes of butter.
  10. Place in the oven and bake for about 20 minutes.
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