Swiss Potato Vegetable Gratin

By AnnieMro

Ingredients

• Vegetables:
• 6 large baking potatoes
• 1/3 cup butter
• 1 1/2 cups shredded Swiss cheese
• 1/3 cup grated Parmesan
• 1/2 cup whipping cream
• 2 tbsp. chopped fresh chives or green onion
• kosher salt and freshly ground pepper to taste
• 1 tbsp. vegetable oil
• 2 tbsp. butter
• 1 medium onion, sliced
• 250 g mushrooms, sliced
• 2 cups zucchini, sliced
• 1 red pepper, diced
• 2 cups fennel, diced
• 2 cups cauliflower florets, thinly sliced
• 1 tsp. garlic, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp. fresh basil, chopped
• 1/4 cup chives, chopped
• Topping:
• 1 cup fresh bread crumbs
• 1 tbsp. parsley, finely chopped
• 3 tbsp. butter, melted

Preparation

Step 1

Preheat oven to 350F. Bake potatoes until soft, about 1-1.5 hours. Cool slightly. Cut potatoes in half and scoop out the potato. Discard skins. In a large bowl, mash the potatoes with masher then whisk in the butter and cheeses. Stir in whipping cream, chives and season well with salt and pepper. Reserve. While potatoes are baking, heat oil and butter in a large skillet. Add onion and saute fir 1 minute. Add mushrooms, zucchini, red pepper, fennel and cauliflower. Saute for 2 mins., cover skillet and cook 2-4 mins. longer or until vegetables are tender-crisp. Uncover and stir in garlic, parsley, basil and chives. Season well. Reserve. Spread 1/3 of the potato mixture in a buttered deep baking dish. Spread half of the vegetables over potatoes. Top with 1/3 more of the potatoes. Spread remaining vegetables over potatoes and finish with a final potato layer. In a small bowl, combine fresh bread crumbs with parsley and melted butter. Sprinkle evenly over potatoes. Bake 25-30 mins. or until top is browned and filling is hot.