Vegetable Au Gratin
My Vegetable Au Gratin recipe combines crisp-tender vegetables baked in a creamy, cheesy sauce and topped with golden breadcrumbs and parmesan. It’s simple to make in under an hour and works wonderfully as both a side dish or a hearty vegetarian main. Even the kids love it!
Ingredients
- 4 tbspbutter
- ¼ cupall-purpose flour
- 2 cupslow-fat milk
- 1 ⅓ cupgrated cheddar cheese
- ½ tspnutmeg
- ½ tspsalt
- ½ tsppepper
- 1 headbroccoli (cut into florets)
- ½ largecauliflower (cut into florets)
- 4carrots (peeled and sliced)
- ⅝ cuppanko crumbs
- ⅓ cupgrated parmesan cheese
Directions
- 1
Preheat the oven to 340 degrees F / 170 C.
- 2
Melt the butter in a medium pot over a medium-low heat.
- 3
When melted sprinkle in the flour and stir to combine, cook on low heat for 2 minutes.
- 4
Add ¼ cup of milk at a time, stirring in between each addition to ensure there’s no lumps.
- 5
When all the milk has been added continue to cook for another 2 minutes, stirring continuously.
- 6
Add the cheddar cheese, nutmeg, salt and pepper. Stir for 3-4 minutes until well combined and cheese is fully melted, adjust seasoning to taste. Remove from the heat.
- 7
In a large oven dish add the vegetables in an even layer, cover with the cheese sauce, stirring gently to ensure the vegetables are coated in the sauce.
- 8
Sprinkle the panko crumbs and parmesan cheese over top of the vegetables.
- 9
Bake in the oven for 30-35 minutes. The topping should be a lovely golden color and the vegetables should be tender.
- 10
If the vegetables need to be cooked a little longer cover the baking dish with foil and continue to cook for a further 5-10 minutes until completely cooked through, do not over cook.
- 11
Serve immediately or store leftovers in the fridge for up to 4 days.