Vegetable Au Gratin

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Packed with veggies and a creamy, cheesy sauce, my Vegetable au Gratin makes a gorgeous holiday side dish! Ready in just 50 minutes using simple ingredients. Plus, it's customizable by adding your favorite veggies!

Jump to:

• Au Gratin Vegetables
• What is Au Gratin?
• Au Gratin Vegetables Ingredients
• How to Make Veggie Au Gratin
• Veggies Au Gratin Recipe Tips
• Vegetables for Gratin
• Storage & Reheating Veggies with Cheese
• Cheese and Vegetables FAQ
• Casserole Recipes
• 📌 Pin it for later!
• Vegetable Au Gratin
• Reviews

Au Gratin Vegetables

Every house has that one comfort food the whole family loves no matter how many times you make it! For my family, it's always been a classic casserole recipe like these roasted veggies and cheese. We're big casserole fans, from classic entrees like million dollar casserole, tater tot casserole, breakfast sausage casserole, tuna casserole and potatoes and ham casserole, to desserts like baked french toast.

Honestly, what could be better than a casserole? And this roasted veggie casserole is one of my favorites. It's the perfect cozy dish: warm, hearty, and filled with rustic flavors, making it an ideal side dish for fall and winter meals. Plus, you can swap out all the veggies for anything in-season, so it's great year-round!

Serve my vegetables au gratin during the holiday season as a side dish with honey-glazed ham, Thanksgiving turkey, pot roast, or prime rib. It's also great for weekday dinners or Sunday supper!

My entire family loved this recipe. There wasn't one bite left. It will be a keeper on our holiday menu for years to come.

Rachel on Pinterest

What is Au Gratin?

"Au gratin" refers to a dish that has a browned crust made from breadcrumbs, cheese, or both combined. For example, veggies au gratin is a dish of fresh vegetables sliced thinly and arranged in a pan with a topping of gruyere and parmesan. Once baked, the cheese forms a golden brown crust on top. Potatoes au gratin is the most well-known version of this dish.

Au Gratin Vegetables Ingredients

• Parsnips: I love parsnips for autumn au gratin vegetables! They're budget friendly, easy to find, and turn tender and mellow once roasted.
• Sweet potatoes: A classic fall favorite, and for good reason. These sweet tubers are perfect for pairing with savory, nutty cheese.
• Beets: The unexpected star of the show! Beets have a uniquely sweet flavor with a tender and juicy texture that just can't be beat. Plus, the brilliant purple-red color makes the entire dish stand out! Just be careful, the juice stains easily.
• Gruyere cheese: Gruyere is my absolute favorite for au gratin, as it has a delightfully nutty flavor and strong aroma that truly captures the concept of fall! I recommend a cave-aged gruyere for the best flavor and melty texture. If you can't find gruyere, use a nice swiss cheese.
• Parmesan cheese: Parmesan brings in a salty and sweet flavor that pairs perfectly with the creamy, aromatic gruyere! Use a proper block of Parmesan and grate it yourself.
• Heavy cream: You can use pure heavy cream, or a mix of heavy cream and whole milk, depending on your preference. Heavy cream will give the sauce a thicker, richer consistency, but makes for a heavier dish than using a milk blend.
• Fresh thyme: Fresh herbs make a big difference in this dish, with a brighter flavor and softer texture than dried. However, you can also use dried herbs; just use half the amount.
• Salt: A nice flaky salt like kosher or sea salt will do great in this recipe. I prefer a flaky salt, as it has a bit of crunch that remains even after baking.
• Pepper: Freshly ground black pepper has the perfect flavor and heat! You really don't need more seasonings than that!

Use a mandoline or other veggie slicer to make cutting the veggies easy. If you don't have one, make sure to use the sharpest knife you have!

How to Make Veggie Au Gratin

1. Preheat your oven to 400℉. Peel parsnips, sweet potatoes, and beets using a vegetable peeler or sharp knife, then cut them into slices with a knife or mandoline. Place each vegetable in a separate bowl.
   
2. Add ⅓ of your heavy cream and ⅓ of your Parmesan cheese to each bowl, sprinkle with thyme, salt, and pepper to taste. Toss the vegetables to evenly coat them with the cream, cheese, and seasoning.
   
3. Arrange the coated sliced vegetables in a cast iron skillet or baking dish in a way that pleases you, considering their colors. Pour the remaining heavy cream mixture from the parsnips and sweet potato bowls over the veggies. Do not use the mixture from the beets bowl, it will be too pink.
   
4. Cover with aluminum foil and bake for 40 to 45 minutes. When the time is up, remove it from the oven and sprinkle it with the remaining Parmesan cheese and Gruyère. Place it under the oven broiler for about 3 minutes to create a crispy, golden crust on top.
   
5. Garnish with fresh thyme, and enjoy!
   

Veggies Au Gratin Recipe Tips

• Slice your vegetables thinly, about 1 centimeter thin or less, so they cook evenly.
• You can arrange them any way you'd like; I like to alternate them, or arrange them in lines by color.
• If you're using less firm vegetables like summer squash or zucchini, you can reduce the cook time to 30 minutes.
• Using a mandoline will make slicing the vegetables even easier than with a knife.
• You can always switch up the cheeses to fit the vegetables! Mozzarella or cheddar cheese are always popular options for kids.
• You can cook this dish in a cast iron pan, or a favorite casserole dish!

Vegetables for Gratin

Switch things up to personalize your vegetable au gratin and keep things in season! Here are a few of the best veggies with cheese:

• Broccoli
• Cauliflower
• Carrots
• Zucchini
• Eggplant
• Mushrooms
• Potatoes

Each vegetable has its own cook time. Try to blend similar texture vegetables together to ensure that they all cook evenly. For example, zucchini is going to cook a lot faster than potatoes, so if you want to use both, the potatoes should be partially cooked ahead.

Storage & Reheating Veggies with Cheese

• Refrigerator: Vegetables au gratin can be stored in the fridge for up to 5 days. I recommend either wrapping the serving dish in plastic wrap or moving the veggies into an airtight container to save on fridge space.
• Freezer: Veggies au gratin are great for freezing! Store in airtight containers, either as one large portion or individual portions for easy serving. Reheat in the oven at 400℉ for 30 minutes for smaller portions, an hour for larger portions, or until heated through.
• Reheating: You can reheat chilled vegetables au gratin in the microwave or in the oven! I prefer the oven as it re-crisps the outside of the vegetables, but it takes much longer.
• Thawing: You can reheat vegetables au gratin from frozen if you use the oven. If microwaving, let the dish thaw in the fridge overnight.

Cheese and Vegetables FAQ

Did you try this recipe? Do you have favorite vegetables for baking with cheese? Let me know what you think in the comments below, and please leave a rating! I love to hear from you.