Creamy Vegetable Gratin recipe

Name: Creamy Vegetable Gratin
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Vegetables; 250ml Milk; 30g Butter; 200g Philadelphia Cream Cheese; 1 tsp Salt; 1/2 tsp Black pepper

A comforting bake of tender mixed vegetables in a rich, velvety cream cheese sauce, finished with a golden, bubbling top. It is simple, cosy and ideal as a satisfying side or a light vegetarian main.

50 min · Medium · British Jump to method

Ingredients

4 servings

800g Vegetables
250ml Milk
30g Butter
200g Philadelphia Cream Cheese
1 tsp Salt
1/2 tsp Black pepper

Nutrition	Per serving
Calories	281 kcal
Protein	8.5 g
Carbohydrates	13.5 g
Fat	21.2 g
Saturated fat	13.2 g
Fibre	3.5 g
Sugar	7.2 g
Sodium	666 mg

Why this works

A creamy, energy-dense vegetable dish that provides some micronutrients from the vegetables but is high in saturated fat and salt from the butter, cream cheese and added salt.

Vegetable micronutrients. The vegetables can contribute vitamin C, folate and potassium, depending on the mix used.

Calcium source. Milk and cream cheese add calcium, which supports bone health.

Salt and saturated fat concern. The added salt plus butter and cream cheese make this dish relatively high in sodium and saturated fat.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly butter a baking dish.
If your vegetables are raw and firm, blanch them briefly in boiling water until just tender, then drain well.
In a saucepan, melt the butter over a medium heat, then stir in the Philadelphia Cream Cheese and milk until smooth and creamy.
Season the sauce with salt and black pepper, then fold the vegetables through until well coated.
Tip everything into the baking dish and spread it out evenly.
Bake for 25–30 minutes until bubbling and lightly golden on top. Leave to stand for 5 minutes before serving.

Prefer the classic version? Creamed Parsnip and Onion Gratin

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