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vegetable au gratin in a black skillet
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Vegetable Au Gratin

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.
Course Main or side dish
Cuisine American
Keyword au gratin vegetables, vegetable au gratin, vegetables au gratin, veggies au gratin
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 671kcal

Equipment

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

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!

Nutrition

Serving: 1serving | Calories: 671kcal | Carbohydrates: 37g | Protein: 25g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 147mg | Sodium: 846mg | Potassium: 820mg | Fiber: 7g | Sugar: 13g | Vitamin A: 12543IU | Vitamin C: 19mg | Calcium: 759mg | Iron: 2mg