Vegetable Au Gratin

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

  • butter
    4 tbsp
  • all-purpose flour
    ¼ c
  • low-fat milk
    2 c
  • grated cheddar cheese
    1 ⅓ c
  • nutmeg
    ½ tsp
  • salt
    ½ tsp
  • pepper
    ½ tsp
  • broccoli

    cut into florets

    1 head
  • cauliflower

    cut into florets

    ½ large
  • carrots

    peeled and sliced

    4
  • panko crumbs
    ⅝ c
  • grated parmesan cheese
    ⅓ c

Directions

  1. 1

    Preheat the oven to 340 degrees F / 170 C.

  2. 2

    Melt the butter in a medium pot over a medium-low heat.

  3. 3

    When melted sprinkle in the flour and stir to combine, cook on low heat for 2 minutes.

  4. 4

    Add ¼ cup of milk at a time, stirring in between each addition to ensure there’s no lumps.

  5. 5

    When all the milk has been added continue to cook for another 2 minutes, stirring continuously.

  6. 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. 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. 8

    Sprinkle the panko crumbs and parmesan cheese over top of the vegetables.

  9. 9

    Bake in the oven for 30-35 minutes. The topping should be a lovely golden color and the vegetables should be tender.

  10. 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. 11

    Serve immediately or store leftovers in the fridge for up to 4 days.

Vegetable Au Gratin

Vegetable Au Gratin

251 cal

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About this Recipe

Craving a comforting dish that brings vegetables to life with creamy indulgence and a golden, crispy topping? This Vegetable Au Gratin recipe delivers exactly that – a simple yet impressive way to enjoy crisp-tender broccoli, cauliflower, and carrots in a rich, cheesy sauce, all baked to perfection in under an hour. It’s a guaranteed family favorite, even for the kids!

This Vegetable Au Gratin stands out because it masterfully balances flavors and textures. The secret lies in a perfectly prepared creamy, cheesy sauce that coats the vegetables without overpowering them, ensuring each bite is rich and satisfying. Then, a generous topping of panko crumbs and parmesan cheese bakes to a glorious golden crisp, providing that essential textural contrast that elevates a simple side dish into a true crowd-pleaser that even the pickiest eaters will love.

Prepare for a delightful experience of warmth and savory goodness. You'll find the broccoli, cauliflower, and carrots emerge from the oven perfectly tender, yet still holding their distinct shapes and offering a gentle, pleasant resistance. This texture is beautifully complemented by the velvety, deeply flavorful cheddar cheese sauce, subtly enhanced with a hint of nutmeg, salt, and pepper. The final touch, a golden crust of panko and Parmesan, adds an irresistible crunch and a wonderfully savory finish, making this an incredibly satisfying and wholesome dish.

This flexible Vegetable Au Gratin welcomes your personal touch. Feel free to adjust the ratio of broccoli, cauliflower, and carrots to suit your family's preferences. For a different flavor profile, consider blending cheeses, perhaps using a sharp Gruyere or even a touch of smoked gouda along with the cheddar to add more complexity.

Serve this Vegetable Au Gratin warm as a comforting side alongside your favorite roasted chicken or a holiday ham, or enjoy it as a fulfilling vegetarian main dish. Its appealing presentation and robust flavors make it ideal for family dinners or entertaining guests.

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