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My Au Gratin Vegetables recipe is a comforting vegetable side dish combining root vegetables with two different kinds of cheeses in a creamy white sauce! Best served right in the skillet with all the crispy golden cheese, this is a dish your family will love. Plus, you are not going to believe how easy it all comes together in under an hour!
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- Best Vegetable Au Gratin Recipe
- Veggie Au Gratin FAQs
- Au Gratin Vegetables Ingredients
- How to Make Vegetable Au Gratin
- What vegetables are best for au gratin?
- Gratin Vegetable Recipes Tips
- Vegetable Au Gratin Variations
- Make-Ahead Vegetable Au Gratin
- Best Vegetable Side Dishes
- Au Gratin Recipes
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- Amazing Veggies Au Gratin
Best Vegetable Au Gratin Recipe
If you know me, you know one of my favorite side dishes is potatoes au gratin. There's something about the combination of creamy cheeses and sauce with soft scalloped potatoes that makes the dish extra special. So, why not try it with other vegetables? That's how my root vegetables au gratin came along!
My vegetables au gratin is very similar to the way I would make regular potatoes au gratin, but instead of potatoes, I swap them out for root vegetables. I particularly like using root vegetables because of their earthy taste. When root vegetables are cooked and served warm, they become super comforting and inviting. Combined with a creamy white sauce, this dish is truly irresistible!
The best part about my vegetables au gratin has got to be the cheese. I mean, isn't slathered in cheese the best way to eat vegetables? I combine rich and creamy gruyere cheese with sharp parmesan for the perfect cheese sauce recipe. A little heavy cream and this dish is all set.
This is the perfect side dish to make for a family gathering or dinner party. The ingredients are simple and everything is made in one skillet! Plus, this is a completely versatile dish, which means you can use any veggie you like. I always look for fresh seasonal vegetables, so it’s perfect for any time of the year!
I like to use russet potatoes, sweet potatoes and rutabaga. bakes up beautifully and tastes fantastic.
Terry on Pinterest
Veggie Au Gratin FAQs
Gratin is defined as a cooking method of any ingredient being covered in breadcrumbs or cheese (sometimes both), then broiled or baked until the top is golden and browned. Au gratin simply refers to this style of cooking.
Vegetable au gratin can be kept for up to 4 months in the freezer. As always, be sure to date and label the container you plan to freeze the gratin in. To reheat, thaw overnight in the refrigerator, then preheat the oven to 400°F. Place leftover vegetable gratin into a shallow baking dish, and roast for 30 minutes or up to 1 hour, depending on the amount you're heating.
A mandolin is a fantastic kitchen gadget designed to slice potatoes and other vegetables into even, thin slices. Though it is a great tool to utilize for this recipe, it is not necessary. A kitchen knife can also be used to achieve the desired thickness of the vegetables.
This is a gluten and grain free side dish perfect for anyone with gluten sensitivities to enjoy. As always, be sure to check each ingredient for specific food allergy specifications.
Vegetable au gratin is best stored in the refrigerator in an airtight, sealed container for up to 4 days.
Au Gratin Vegetables Ingredients
- Parsnips, peeled and thinly sliced
- Sweet potatoes, peeled and thinly sliced,
- Beets, peeled and thinly sliced
- Gruyere cheese, shredded
- Parmesan cheese, grated and divided into 3 portions
- Heavy cream, divided into 3 portions
- Fresh thyme, minced and divided into 3 portions, with extra for garnish
- Salt and pepper, to taste
How to Make Vegetable Au Gratin
- Preheat oven to 400°F. Peel and slice vegetables, then add each to 3 separate bowls.
- Divide heavy cream and Parmesan between each bowl. Add some thyme to each bowl along with salt and pepper. Toss to evenly coat the vegetables.
- Arrange the sliced vegetables in a cast iron skillet according to whatever looks most pleasing to you. Pour the remaining heavy cream mixture from the parsnips and sweet potato bowl over the sliced vegetables, but do not use the beets mixture, as it will be too pink.
- Cover and bake in the preheated oven for 40-45 minutes. When the time is up, remove the cover and top with the remaining cheeses. Place under the oven broiler for 3 minutes or so to create a crispy layer of golden cheese on top. Make sure not to walk away or let it burn.
- Garnish with fresh thyme, serve, and enjoy!
What vegetables are best for au gratin?
Root vegetables work best for vegetable au gratin because they can withstand the heat of the oven while softening perfectly. Here are some other vegetables I like to serve with veggie au gratin:
- Eggplant
- Carrots
- Broccoli
- Zucchini
- Cauliflower
The best way to make au gratin vegetables is to use fresh, seasonal veggies. Although I used parsnips, sweet potatoes, and beets for this dish, you can use any combination of seasonal vegetables you enjoy. Using in-season veggies is a great way to make your veggie au gratin the best it can be! I
f you use other vegetables, just be sure to monitor your cooking time. For instance, broccoli will not take as long to roast as sweet potato or parsnips.
Gratin Vegetable Recipes Tips
- If you have a leftover cream mixture to pour back over the vegetables after they are arranged in the skillet, avoid the cream mixture from the beet juice. It will have a pink color and be unappetizing to look at once baked.
- A mandolin will make for easier slicing than using a traditional kitchen knife. They are extra sharp, so be careful when using one.
- When picking your root vegetables, try to select veggies similar in size. This will keep everything uniform.
- As you make your layers in the baking dish, add the veggies in small sections. This will give it a very presentable look after it is baked!
Vegetable Au Gratin Variations
This is such a versatile and delicious dish, it is easy to be inspired and try something new! For these variations, make the recipe according to the instructions unless otherwise instructed. Enjoy!
- Cajun: Before portioning out the cream, add this spice blend: 2 teaspoons paprika, 1 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon chili flakes (optional), 1 teaspoon lemon juice. With this variation, I like to add red bell peppers to the vegetable mix, but I still use the root vegetables from this recipe. Bake with the cheese as instructed, and enjoy!
- Ratatouille: For this variation, we are going to omit the heavy cream completely and replace it with a 28 ounce can of diced tomatoes mixed with ½ cup chicken stock. Instead of coating the veggies in the tomato mixture, simply pour it into the bottom of the skillet and arrange the veggies in the same order but on top of the tomato mixture. In a side bowl, mix 2 tablespoons fresh chopped basil, 1 teaspoon minced garlic, 2 tablespoons fresh parsley, salt, and pepper (to taste), and 4 tablespoons olive oil. Spoon the herb mixture over top the vegetables, add cheese, and bake according to recipe instructions
Make-Ahead Vegetable Au Gratin
This dish is perfect to make ahead, so it's a great way to save a little time in the kitchen as well!
Simply assemble the roasted vegetables with cheese sauce the day before serving, then bake the day of. All you need to do is assemble the dish according to the recipe instructions, add the cream and cheese sauce, then wrap tightly with plastic and refrigerate.
When you're ready to roast the dish, uncover and bake!
Best Vegetable Side Dishes
Try more of the best side dishes and High Protein Side Dishes:
- Corn Ribs Recipe
- Cauliflower Rice Recipe
- Air Fryer Asparagus Fries
- Crispy Baked Potato Wedges
- Gluten-Free Green Bean Casserole
Au Gratin Recipes
Try this side dish for the holidays, along with Mushroom Stuffing or Instant Pot Stuffing and my other Best Side Dishes for Thanksgiving or Vegetable Side Dishes for Christmas!
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Amazing Veggies Au Gratin
Equipment
- 1 Cutting board
- mixing bowls
- Measuring spoons
Ingredients
- 3 Parsnips peeled and thinly sliced
- 2 Sweet potatoes peeled and thinly sliced
- 3 Beets peeled and thinly sliced
- 4 ounces Gruyere cheese shredded
- 8 ounces Parmesan cheese grated and divided into 3 portions
- 2¼ cups heavy cream divided into 3 portions
- 1 Tablespoon fresh thyme minced and divided into 3 portions, with extra for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Peel and slice your vegetables using a knife or a mandoline, and add to 3 separate bowls.3 Parsnips, 2 Sweet potatoes, 3 Beets
- Add ⅔ cup of the heavy cream and 2 ounces of the parmesan to each bowl. Add some of the thyme to each bowl along with salt and pepper. Toss to evenly coat.8 ounces Parmesan cheese, 2¼ cups heavy cream, 1 Tablespoon fresh thyme, salt and pepper to taste
- Arrange the sliced vegetables in the cast iron skillet by color in whatever way is most pleasing to you. Pour what was left of the heavy cream mixture from the parsnips and sweet potato bowl over the sliced veggies. Do not use the beets mixture as it will be too pink.
- Cover and bake in the oven for 40-45 minutes. When time is up, remove cover and top with the rest of the parmesan and the gruyere. Place under broiler for 3 minutes or so to create a crispy and golden cheese layer on top.4 ounces Gruyere cheese, 8 ounces Parmesan cheese
- Garnish with fresh thyme, and enjoy!
Notes
- If you have leftover cream mixture to pour back over the vegetables after they are arranged in the skillet, avoid the cream mixture from the beet juice. It will have a pink color and be unappetizing to look at once baked.
- A mandolin will make for easier slicing than using a traditional kitchen knife. They are extra sharp, so be careful when using one.
- When picking your root vegetables, try to select veggies similar in size. This will keep everything uniform.
- As you make your layers in the baking dish, add the veggies in small sections. This will give it a very presentable look after it is baked!
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