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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!
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Veggie Au Gratin
Every house has that one comfort dish the whole family loves and can’t resist devouring repeatedly! My family’s all-time favorite is my roasted vegetables in cheese sauce.
Honestly, what could be better than fresh veggies with gooey cheese? It’s the perfect cozy dish: warm, hearty, and filled with rustic flavors, making it the ideal side dish for fall and winter meals.
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
Au Gratin Vegetables Ingredients
- Parsnips
- Sweet potatoes
- Beets
- Gruyere cheese
- Parmesan cheese
- Heavy cream
- Fresh thyme
- Salt
- Pepper
Vegetable Au Gratin Recipe
- 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.
- Add â…“ of your heavy cream and â…“ 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.
- 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.
- Cover with aluminum foil and bake for 40 to 45 minutes. When the time is up, please 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.
- Garnish with fresh thyme, and enjoy!
Au Gratin Vegetable Tips
- Fresh vegetables: Make sure to pick out fresh vegetables for the best flavor!
- Slicing veggies: Using a mandoline will make slicing the vegetables even easier than with a knife.
- Switch up the cheese: Choose a combination of cheeses for extra flavor. Mozzarella or cheddar cheese are always popular options!
What is Au Gratin?
Gratin is a French cooking technique where a dish is topped with cheese or breadcrumbs mixed with butter and then baked or broiled until it forms a golden-brown crust. Potatoes au gratin is the most well-known version of this dish.
Veg au gratin consists of thinly sliced vegetables in a creamy white sauce with cheese, roasted until they develop a golden-brown, crispy topping.
My vegetables au gratin recipe include parsnips, sweet potatoes, beets, Gruyère cheese, Parmesan cheese, heavy cream, fresh thyme, salt, and pepper.
Vegetables for Gratin
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
Vegetable Au Gratin FAQ
You can assemble these roasted vegetables with cheese sauce the day before serving, then bake them 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℉ for 30 minutes for smaller portions, 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.
Au Gratin Recipes
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Recipe
Vegetable Au Gratin
Equipment
- Cast Iron Skillet or baking dish
- 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
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat your oven to 400℉. Peel parsnips, sweet potatoes, and beets using a vegetable peeler or sharp knife, and then cut them into slices with a knife or mandoline. Place each vegetable in a separate bowl.3 Parsnips, 2 Sweet potatoes, 3 Beets
- Add ⅓ of your heavy cream and ⅓ of your Parmesan cheese to each bowl, sprinkle with a tablespoon thyme, salt, and pepper to taste. Toss the vegetables to evenly coat them with the cream, cheese, and seasoning.8 ounces Parmesan cheese, 2¼ cups heavy cream, 1 Tablespoon fresh thyme, salt and pepper to taste
- 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.
- Cover with aluminum foil and bake for 40 to 45 minutes. When the time is up, remove from the oven and sprinkle with the remaining Parmesan cheese and Gruyère on top. Place it under the oven broiler for about 3 minutes to create a crispy, golden crust on top.4 ounces Gruyere cheese
- Garnish with fresh thyme, and enjoy!
Notes
- Fresh vegetables: Make sure to pick out fresh vegetables for the best flavor!
- Slicing veggies: Using a mandoline will make slicing the vegetables even easier than with a knife.
- Switch up the cheese: Choose a combination of cheeses for extra flavor. Mozzarella or cheddar cheese are always popular options!
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