Vegetables and Potato Gratin
Some meals feel simple but really satisfying… and this vegetable potato gratin is exactly that.
I love how everything bakes together into a comforting dish that feels both light and filling.
Why You’ll Love This Smashed Potato Vegetable Gratin
This smashed potato vegetable gratin is soft, cheesy, and packed with colorful vegetables that bake together perfectly in the oven. The potatoes become creamy inside while the edges turn slightly golden, and the melted mozzarella gives everything a comforting finish.
I also love how simple the ingredients are. It feels light enough for lunch but still filling enough for dinner.
The Ingredients That Make This Gratin So Good
- Potatoes: Boiling and gently smashing them creates a soft center with slightly crispy edges after baking.
- Eggs and milk: Help bind everything together and give the gratin a creamy texture.
- Mozzarella: Adds a cheesy golden top and keeps the dish comforting and rich.
- Fresh vegetables: The peppers, tomatoes, spinach, and onions add freshness, color, and texture.
- Olive oil: Helps everything roast nicely and adds flavor.
Helpful Tips Before You Start Baking
- Don’t peel the potatoes — the skin adds texture and flavor.
- Smash the potatoes gently so they stay whole.
- Cut all vegetables into small pieces for even cooking.
- Add extra cheese on top if you want a crispier finish.
- You can add herbs like oregano or thyme for more flavor.
The Best Way to Store Potato Gratin
Store the gratin in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer for the best texture. The microwave works too, but the potatoes may become softer.
This gratin is best served warm while the cheese is still melted.
Potato Gratin Questions Answered
Can I make this ahead of time?
Yes. You can boil and smash the potatoes ahead of time, then assemble and bake later.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, or broccoli work very well in this recipe.
Can I replace mozzarella?
Yes. Cheddar, feta, or gouda are great alternatives depending on the flavor you want.
How do I know when it’s fully cooked?
The gratin is ready when the eggs are set, the cheese is golden, and the potatoes feel soft when pierced with a fork.
