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Vegetable Gratin Recipe

Vegetable Gratin

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on January 10, 2012

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    This is a wonderful recipe. For a short cut, I use a can of Del Monte stewed tomatoes instead of making the sauce called for in the recipe. Just chop up the tomatoes a bit and cook down for a few minutes to concentrate the flavors. We love this and so do any to whom we have served it. Enjoy.

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  • on December 25, 2010

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    For all the work, I thought it was just okay. I also thought it was too onion-y for my taste.

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  • on December 13, 2008

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    This was totally delicious, even though it was a bit of a pain to make.

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  • on November 30, 2007

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    Ok I think this is the first recipe I've ever tried with vegetables that we actually ate the leftovers. This was so good! It is very time consuming but so worth it. I've tried eggplant before but I love it in this dish. Yum, Yum!!

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  • on August 29, 2007

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    this was a nice recipe. it was just as good without peeling and de-seeding the tomatos.

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  • on August 28, 2007

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    What to do with all that zucchini! I used regular eggplants instead of the Japanese eggplants. I though at first was not enough sauce, but it was perfect. Make sure you cook it down and also let the dish set after taking it out of oven. I will make this again for my vegetarian daughters.

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  • on March 25, 2007

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    really good veggies

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  • on August 15, 2006

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    Takes a bit of time but has a great flavor

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  • on October 01, 2005

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    The simplicity of this recipe is amazing considering the flavor of this dish.

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  • on August 02, 2005

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    Although this recipe was rated of medium difficulty, it was very easy. My husband really enjoyed it.

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