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Complete with three kinds of root veggies, two creamy cheeses, fresh herbs and heavy cream, my Roasted Vegetables with Cheese Sauce is an amazing vegetable au gratin perfect for serving over the holidays! Ready in under 1 hour using simple ingredients. You can change up the veggies however you like!
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Best Cheesy Roasted Vegetables
One of my favorite dishes to make for my family is roasted vegetables with cheese sauce. What could be better than veggies with cheese? It’s the perfect comfort food: warm, hearty, and filled with rustic flavors that make it the best side dish for fall and winter meals.
My vegetable au gratin is the best cheesy roasted vegetables recipe, filled with three kinds of root vegetables and two creamy cheeses that give it so much depth!
Serve up this veggie bake with cheese sauce over the holiday season as a side dish for ham, turkey, pot roast or prime rib, or enjoy it with your weekday dinners or Sunday supper. It’s delicious on its own, but pairs well with so many dishes, too!
FAQs
Vegetable au gratin consists of thinly-sliced vegetables in a creamy white sauce with cheese, roasted until golden-brown and crispy on top. My recipe for veg au gratin contains parsnips, sweet potatoes, beets, Gruyere cheese, Parmesan cheese, heavy cream, fresh thyme, and salt and pepper.
Gratin is a French cooking process where a dish is topped with cheese or breadcrumbs with butter, and is baked or broiled to have a golden-brown crust on top. Potatoes au gratin is the most common version.
Vegetable au gratin can be served on its own or as a side dish for a larger dinner, such as with pork, beef, lamb, or even fish. It makes an excellent pairing with roast prime rib, holiday ham, lamb chops, or slow cooked pot roast.
The best cheese to use in a gratin recipe is a flavorful cheese that melts well. Gruyere is a perfect choice. Combined with Parmesan cheese, it adds both a creaminess to the gratin sauce and a crisp crust when roasted.
You can assemble these roasted vegetables with cheese sauce the day before serving, then bake on the day-of. Simply assemble in your roasting dish, wrap tightly with plastic, then uncover and bake the next day.
You can freeze vegetable au gratin as one large portion or in individual portions for easy serving. Reheat in the oven at 400 degrees Fahrenheit for 30 minutes for smaller portions, or an hour for larger portions, or until heated through.
Au gratin vegetables will last for up to 5 days in the refrigerator when properly stored in an airtight container, or for up to 2 weeks in the freezer.
How to Make Vegetable Au Gratin
- Preheat your oven to 400 degrees Fahrenheit. Peel parsnips, sweet potatoes, and beets using a vegetable peeler or knife, and then cut into slices with a knife or mandoline. Add each vegetable to a separate bowl.
- Add â…“ of your heavy cream and â…“ of your Parmesan cheese to each bowl, along with some thyme and salt and pepper to taste. Toss to evenly coat the vegetables with the cream, cheese, and seasoning.
- Arrange the coated sliced vegetables in a cast iron skillet by color in whatever way is most pleasing to you. Pour the remainder of the heavy cream mixture from the parsnips and sweet potato bowls over the sliced veggies. Do not use the mixture from the beets bowl; it will be too pink.
- Cover and bake for 40 to 45 minutes. Once the time is up, remove from the oven and top with the remainder of the Parmesan cheese and Gruyere. Place under the oven broiler for 3 minutes or so to create a crispy, golden layer on top.
- Garnish with fresh thyme, and enjoy!
Veggies that Go Well with Cheese
One of the best things about this dish is you can pair this au gratin sauce for roasted vegetables using so many different kinds of veggies! Switch things up to personalize your vegetable au gratin. Here are a few of the best veggies with cheese:
- Broccoli
- Cauliflower
- Carrots
- Zucchini
- Eggplant
- Mushrooms
- Potatoes
Recipe Tips
- Do not use the cheese and cream mixture from the beets bowl, as it will be too pink from the beet juice.
- Using a mandoline will make slicing the vegetables even easier than with a knife.
My Favorite Kitchen Tools
As an Amazon Associate, I may receive compensation for purchases made through affiliate links.
- Maldon Sea Salt Flakes: The most amazing Maldon Salt. If you do nothing else, sprinkle a tiny bit of maldon salt on your recipes. I promise, it will change your recipes!
- Le Creuset Dutch Oven: I have had my Le Creuset Dutch Oven for many years. It is an amazing kitchen staple.
- Le Creuset Cast Iron Skillet: I love my Le Creuset Dutch Oven so much, I purchased this skillet. It is just amazing.
- Victorinox Swiss Army Slicing Knife: Hands down the best knife for slicing beef! This is a true kitchen staple.
- Yaxell Mon 8″ Chef’s Knife: I highly recommend everyone own a good chef’s knife. It will make your chopping so much easier!
- Presto 16-inch Electric Foldaway Skillet: If you cook for a large family like I do, an electric skillet is an absolute must. It enables you to cook in large batches.
- All-Clad Slow Cooker, 7-Quart: I love slow cooker recipes. This is my current slow cooker and it does a great job.
Au Gratin Recipes
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📋 Recipe
Vegetable Au Gratin – Vegetables in Cheese Sauce
Equipment
- Cast Iron Skillet
- Knife or mandoline
- vegetable peeler
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.
- Add â…” 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.
- 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.
- Garnish with fresh thyme, and enjoy!
Notes
- Do not use the cheese and cream mixture from the beets bowl, as it will be too pink from the beet juice.
- Using a mandoline will make slicing the vegetables even easier than with a knife.
Let us know what you think or ask a question about the recipe!