Lentil Gratin with Potatoes and Cheese
A comforting dish that brings together vegetables, legumes and melted cheese.
- Prep time: 15 minutes
- Cook time: 30 minutes
Here's the kind of dish that brings everyone together around the table: lentils simmered with vegetables, topped with thin slices of crispy potatoes and a layer of golden cheese. Simple, nourishing, and perfect for winter evenings when you want to treat yourself well.
Ingredients
-
potatoes
-
large carrot
-
leeks
-
onions
-
clove of garlic
-
tomato purée
-
dijon mustard
-
vegetable broth
-
parmesan cheese
shredded -
brown lentils
-
rosemary
dried -
thyme
dried -
pepper
-
water
Recipe steps
Prepare the potatoes
Preheat your oven to 220°C. Wash the potatoes and slice them into very thin rounds with the skin on. Arrange them on a baking sheet lined with parchment paper, brush with vegetable oil and season with salt and pepper. Bake for 20-25 minutes until golden.
Prepare the lentil base
Meanwhile, heat a little vegetable oil in a pan over medium-high heat. Add the chopped onion and sauté. Once it starts to brown, add the chopped leeks, garlic and carrot. Sauté until the vegetables start to soften.
Season and simmer
Season with dried rosemary and thyme. Add the tomato paste and cook for 2 minutes. Add the Dijon mustard, drained lentils, water and vegetable bouillon powder. Bring to a simmer and let cook for a few minutes.
Assemble and bake
Transfer the lentil mixture to a gratin dish. Arrange the roasted potato slices on top to cover completely. Sprinkle evenly with grated cheese. Bake for 10-12 minutes until the cheese is golden and crispy.
Tips and variations
- You can replace the brown lentils with green Le Puy lentils for a firmer texture.
- Add some sliced mushrooms with the vegetables for more umami flavor.
- For a vegan version, replace the cheese with nutritional yeast and some crushed hazelnuts.
Anti-waste tips
Don’t throw away carrot tops if you have them!
You can for example:
- Turn them into pesto with garlic, walnuts and olive oil
- Add them to your soups and broths for flavoring
- Use them as aromatic herbs in your salads
