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    Home » Recipes » Vegetable Side Dishes » Vegetables with Cheese Sauce (Vegetable Au Gratin)

    Published: Nov 17, 2021 Modified: May 12, 2022 by Isabel Laessig

    Vegetables with Cheese Sauce (Vegetable Au Gratin)

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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!

    vegetables au gratin on a white plate
    Jump to:
    • Best Cheesy Roasted Vegetables
    • FAQs
    • How to Make Vegetable Au Gratin
    • Veggies that Go Well with Cheese
    • Recipe Tips
    • Au Gratin Recipes
    • What to Serve with Root Vegetables Au Gratin
    • 📌 Pin it for later!
    • 📋 Recipe

    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!

    Vegetables au gratin roasted in a pan

    FAQs

    What is vegetable au gratin?

    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.Ingredients to make vegetable au gratin in a large round basket

    What is the gratin technique?

    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.

    What is gratin eaten with?

    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.

    Which cheese is used in gratin?

    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.

    Can vegetable au gratin be made ahead of time?

    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.

    Can you freeze vegetable au gratin?

    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.

    How long will roasted vegetables with cheese sauce keep?

    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

    1. 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.
      Sliced sweet potatoes, sliced parsnips, and sliced beets in individual white bowls
    2. Add ⅓ of your heavy cream and ⅓ 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.
      Parsnips, beets, and sweet potatoes topped with Parmesan, thyme, salt and pepper, and heavy cream in individual bowls
    3. 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.
      Unbaked vegetable au gratin in cast iron dish
    4. 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.
      Vegetables au gratin roasted in a pan
    5. Garnish with fresh thyme, and enjoy!
      Vegetable au gratin on a white plate next to the cast iron skillet of vegetables

    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.

    Au Gratin Recipes

    • Au Gratin Potatoes
    • Instant Pot Scalloped Potatoes
    • Cheesy Scalloped Potatoes

    What to Serve with Root Vegetables Au Gratin

    • Instant Pot Ham
    • Slow Roasted Prime Rib
    • Slow Cooker Short Ribs

    This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib or Christmas Side Dishes!

    Make this dish with one of the gifts in our Gift Guide for Foodies!

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    📋 Recipe

    vegetable au gratin in a black skillet

    Vegetable Au Gratin – Vegetables in Cheese Sauce

    Isabel Laessig
    Learn how to make vegetable au gratin using root vegetables in under an hour! These roasted vegetables with cheese sauce are a perfect holiday side dish.
    4.8 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main or side dish
    Cuisine American
    Servings 6 people
    Calories 676 kcal

    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.
      thinly sliced parsnips, beets, and sweet potatoes in individual bowls
    • 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.
      Parsnips, beets, and sweet potatoes topped with Parmesan, heavy cream, and seasoning
    • 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.
      Au gratin vegetables arranged in a cast iron skillet by color
    • 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.
      Vegetables au gratin roasted in a pan
    • Garnish with fresh thyme, and enjoy!
      Vegetables au gratin served on a white plate

    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.

    Nutrition

    Calories: 676kcalCarbohydrates: 37gProtein: 24gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 169mgSodium: 784mgPotassium: 802mgFiber: 7gSugar: 10gVitamin A: 12543IUVitamin C: 19mgCalcium: 758mgIron: 2mg
    Keyword au gratin recipe, roasted vegetables wtih cheese sauce, veg au gratin, vegetable au gratin, vegetables with cheese sauce
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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She hosts Family Foodie Friday on WTSP's Great Day Tampa Bay, along with other television appearances, to spread her mission of bringing Sunday Supper back around the family table in every home.

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