Au Gratin Vegetables

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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!

Jump to:

• 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
• 📌 Pin it for later!
• 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

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

1. Preheat oven to 400°F. Peel and slice vegetables, then add each to 3 separate bowls.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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

• Au Gratin Potatoes Recipe
• Scalloped Potatoes Recipe

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!