Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
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5.0
9 reviews
Excellent
Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
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Indulge in the best Vegetables au Gratin recipe, featuring layers of tender yellow squash, zucchini, sweet potatoes, eggplant, and red onion, all baked in a rich, creamy cheese sauce with fontina, Gruyere, and Parmigiano. This flavorful and aromatic dish offers a perfect balance of savory, sweet, and nutty notes, making it an irresistible addition to any meal!
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Ingredients
Vegetables
- 2 large yellow squash sliced
- 2 large zucchini sliced
- 2 sweet potatoes or Yukon Gold potatoes, sliced
- 2 medium eggplants sliced
- 1 tablespoon olive oil
- ½ tablespoon dried basil
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 small red onion sliced
- Salt and ground black pepper to taste
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups whole milk can use 2%
- 1 cup shredded fontina cheese more for topping
- ½ cup shredded gruyere cheese or mild white cheddar, more for topping
- ½ cup shredded Parmigiano cheese more for topping
- fresh thyme rosemary, or fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Thinly slice the zucchini, squash, eggplant, potatoes, and onion to about 1/4 – 1/2 inch thick using a sharp knife or mandolin.
- In a large bowl, toss all the sliced vegetables with olive oil, dried basil, 1/2 tablespoon of salt, and 1/2 tablespoon of black pepper. Ensure all vegetables are evenly coated.
- Arrange the Vegetables: Place the vegetables vertically in a large skillet or casserole dish, packing the slices tightly together, side by side.
- Bake the vegetables in the preheated oven for 25 minutes.
- Prepare the Béchamel Sauce: While the vegetables are baking, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to form a roux. Gradually add the milk, whisking continuously until the mixture is smooth and thickened. Stir in 1/2 teaspoon of salt.
- Add the shredded fontina, Gruyere (or white cheddar), and Parmigiano cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
- Combine and Finish Baking: After 25 minutes, remove the vegetables from the oven. Pour the béchamel sauce evenly over the vegetables. Sprinkle additional shredded cheese on top for a golden, cheesy crust. Return the dish to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh thyme, rosemary, or parsley. Serve warm and enjoy!
Notes
- Even Slicing: Use a mandolin or sharp knife to slice vegetables evenly for consistent cooking.
- Tight Packing: Arrange vegetable slices vertically and pack them tightly to ensure even cooking.
- Pre-Cook Vegetables: Partially cook dense vegetables like potatoes and sweet potatoes for tenderness.
- Cheese Selection: For a rich, complex flavor, use a mix of cheeses, such as fontina, Gruyere, and Parmigiano.
- Homemade Béchamel: Make béchamel sauce from scratch for a creamier, more flavorful dish.
- Optional Crispy Topping: Sprinkle additional cheese or a mix of panko breadcrumbs and cheese on top for a golden, crispy crust.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
30g
(10%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
51mg
(17%)
Sodium
972mg
(41%)
Potassium
1025mg
(29%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
8877IU
(178%)
Vitamin C
33mg
(37%)
Calcium
388mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 972mg | 41% |
| Potassium | 1025mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 8877IU | 178% |
| Vitamin C | 33mg | 37% |
| Calcium | 388mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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