This easy, grain-free Veggie Gratin is the perfect side for any main dish. My family loved it served with Chicken Habanero Croquettes!
For the love of veggies.
I wasn’t a huge veggie fan growing up. Not that I wouldn’t eat them if they were given to me (excepting lima beans, of course), but I just would rather not eat them. The exception to this was my mom’s delicious homemade au gratin veggies. Full of cheesy sauce, topped with crumbled organic cornflakes, they were pretty dang delicious!
After growing up and moving out on my own, veggie gratins became a thing of the past for me. I had my mom’s recipe tucked away in a cookbook she’d given me for my wedding, but I figured it would take too much time to make. And after going gluten-free, and discovering I was intolerant to corn as well, I figured there wasn’t any point in trying.
I don’t know about you, but I seem to gravitate back to the recipes I loved as a kid, trying to make them healthier (though my mom was a pretty health-conscious cook), and trying to convert them to be gluten-free to fit my needs. I’ve redone her homemade bbq sauce, gluten-free-ed her famous angel food cake. So last week I decided it was time to de-gluten her au gratin veggies, too.
No, to the best of my recollection, my mom never put peas in her gratin, she also didn’t use frozen veggies. But those are two things that I always happen to have on hand (Costco organic frozen broccoli, anyone?), so I decided to throw those in! My mom also most definitely never added in sriracha powder, but hey, it’s delicious, so why not? 😀
The perfect pairing.
Adding in the sriracha powder give the veggie gratin a nice little zing! I’d call it southwestern-style, if ya know what I mean by that. And it paired perfectly with some delicious Chicken Habanero Croquettes that First Fresh sent me! The croquettes are 100% gluten- and MSG-free! While my kids eyes popped from the habaneros, I was in heaven. My husband took one look at me and asked, “Happy?” He’s so sarcastic. :p
If you haven’t checked out First Fresh, I would definitely suggest doing so. Besides these delicious croquettes, they also have an amazing line of chicken sausage! My family enjoyed them with eggs for breakfast, in soup, and atop summer squash zoodles with alfredo sauce!
- 4 c. frozen or pre-cooked veggies (broccoli, carrots, peas, etc.)
- 1/2 diced yellow onion
- 1 T. minced garlic
- 3 T. butter
- 3 T. starch (tapioca, arrowroot, potato)
- 1 c. chicken stock (I just use homemade)
- 1/2 c. raw or whole milk
- 1 t. sea salt
- 1/8 t. pepper
- 1/4 t. sriracha powder or chili powder
- 1 c. Mexican blend shredded cheese
- Preheat oven to 350. Place veggies, onion, and garlic in 2 qt. casserole dish or 9x9 inch baking dish.
- In small saucepan, melt the butter.
- When melted, stir in the starch until bubbly, then add in the stock and milk.
- Stir until thickened, then add in salt, pepper, chili powder, and shredded cheese.
- Stir until cheese melts, then pour over the veggies in the casserole dish.
- Bake for 25 minutes, or until cheese is bubbly and veggies are fork-tender.
- Sprinkle with parsley and serve with Chicken Habanero Croquettes.
- Note: you can use fresh veggies, but they will take much longer to cook.
- Also note, if you have a corn allergy, make sure and check the ingredients in your sriracha powder!
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