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Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
5 from 6 votes

Vegetable Au Gratin Recipe (Creamy Baked Vegetables)

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!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 334 kcal
Course: Side Dish
Cuisine: French

Ingredients

Vegetables
  • 2 large yellow squash sliced
  • 2 large zucchini sliced
  • 2 sweet potato or Yukon Gold potatoes, sliced
  • 2 eggplant sliced, medium
  • 1 tablespoon olive oil
  • ½ tablespoon basil dried
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 small red onion sliced
  • salt to taste
  • black pepper to taste
Cheese Sauce 
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 cups milk can use 2%, whole
  • 1 cup fontina cheese more for topping, shredded
  • ½ cup gruyere cheese or mild white cheddar, more for topping, shredded
  • ½ cup Parmigiano Cheese more for topping, shredded
  • thyme rosemary, or fresh parsley for garnish, fresh

Instructions

    Cup of Yum
  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice the zucchini, squash, eggplant, potatoes, and onion to about 1/4 – 1/2 inch thick using a sharp knife or mandolin.
  3. 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.
  4. Arrange the Vegetables: Place the vegetables vertically in a large skillet or casserole dish, packing the slices tightly together, side by side.
  5. Bake the vegetables in the preheated oven for 25 minutes.
  6. 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.
  7. Add the shredded fontina, Gruyere (or white cheddar), and Parmigiano cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 334

% 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.