Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
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The golden, bubbly cheese topping and colorful, tender vegetables make this Vegetable Au Gratin Recipe (Creamy Baked Vegetables) beautiful and irresistible. It is impressive enough for a dinner party or Sunday supper yet simple enough for a family weeknight meal. The combination of nutty cheese, savory cream sauce, and sweet roasted vegetables creates the perfect balance of flavor in every bite.
A gorgeous holiday side dish idea! Serve with Pork Chops or a Roasted Whole Chicken.
Quick Look: Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Layered and oven-baked
- Technique: Layer the vegetables evenly, cover with a creamy cheese sauce, and bake until tender with a golden, bubbly topping.
- Flavor/Texture: Creamy, cheesy, nutty, savory, tender, golden
Why You’ll Love These Creamy Veggies
There’s something incredibly comforting about baked vegetables in a creamy, cheesy sauce with a golden topping. It’s the perfect blend of rustic and refined!
Vegetable au gratin is a fantastic way to use up abundant harvested vegetables. The mix of colors and textures makes each bite delightful, and the variety of vegetables ensures you get a good mix of vitamins and minerals.
You will also love this Potatoes Au Gratin, Roasted Zucchini and Squash, Baked Eggplant Slices, and Cheesy Cauliflower Casserole. Check out this post for more Fall Dinner Ideas!
Made With Amore,
“My husband said to give 5 stars, even though there is eggplant in it. it just goes to show that cheese makes everything better. I did have to make a trip to the store for the cheese, but it was worth it. presentation could not have been better!”
– Robyn
Table of Contents
- Quick Look: Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
- Why You’ll Love These Creamy Veggies
- Simple Ingredients
- Variations & Substitutions
- How to Make Vegetable Au Gratin
- Vegetable Au Gratin Recipe FAQs
- Serving Suggestions
- Recipe Tips
- More Vegetable Side Dishes
- Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
Simple Ingredients
This simple dish is made with a handful of fresh ingredients and pantry staples; we use fresh vegetables for the best results.
- Fresh Vegetables: A colorful combination of zucchini, yellow squash, eggplant, sweet potato, and onion creates a flavorful base with natural sweetness.
- Cheese Blend: Gruyere, Fontina, and Parmesan create a creamy sauce with a nutty flavor.
- Bechamel Sauce: Made with butter, flour, and milk, this classic creamy sauce brings the vegetables together with a velvety texture.
- Olive Oil: Helps coat the vegetables while roasting and adds a subtle richness.
- Fresh Thyme: Adds a delicate earthy, herbaceous flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Vegetable Swaps: Customize the gratin with your favorite vegetables. Try carrots, cauliflower, bell peppers, mushrooms, fennel, or tomatoes in place of some of the squash, potatoes, or eggplant. You’ll also love this Layered Eggplant, Zucchini, Tomato Casserole Recipe.
- Cheese Variations: Swap the cheese blend based on what you have available. Use mozzarella or provolone instead of Fontina, Swiss or mild white cheddar instead of Gruyère, or Pecorino Romano instead of Parmesan for a sharper flavor.
- Herb Options: Change up the herbs to match your taste. Replace thyme with rosemary, parsley, chives, dill, basil, oregano, or Italian Seasoning.
- Italian-Inspired Additions: Add layers of tomatoes and fennel, mix in ricotta and mozzarella for extra creaminess, or top with pine nuts or prosciutto for a more traditional Italian-inspired twist. Serve alongside Mozzarella Stuffed Chicken.
How to Make Vegetable Au Gratin
The colorful layers of vegetables topped with golden, melted cheese make for a stunning presentation. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Make the Roasted Vegetables
- Preheat your oven to 375°F. Thinly slice the vegetables to about 1/4 – 1/2 inch thick.
- In a bowl, toss all the sliced vegetables with olive oil, dried basil, salt, and black pepper. Ensure all vegetables are evenly coated.
- Place the vegetables vertically in a large skillet or casserole dish, packing the slices tightly together, side by side.
- Bake the vegetables in the preheated oven for 25 minutes.
Make the Bechamel Sauce and Assemble
- While the vegetables are baking, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to form a roux.
- Gradually add the milk, whisking continuously until the mixture is smooth and thickened.
- Stir in salt.
- Add the cheeses.
- Stir until the cheeses are completely melted and the sauce is smooth.
- After 25 minutes, remove the vegetables from the oven.
- Pour the béchamel sauce evenly over the vegetables.
- Sprinkle additional shredded cheese on top. Return the dish to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly. Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh thyme.
Vegetable Au Gratin Recipe FAQs
“Au gratin” in French means “with a browned crust,” typically referring to dishes topped with cheese or breadcrumbs that are baked or broiled until golden and crispy.
To avoid a watery gratin, slice vegetables evenly, avoid adding vegetables with too much moisture without preparing them first, and roast or drain watery vegetables before layering them.
Yes. Simply use a gluten-free flour blend in place of all-purpose flour to make the béchamel sauce gluten-free.
Cool completely. Refrigerate in an airtight container for 3-4 days. Freeze in freezer-safe containers for 2-3 months. To reheat from the fridge, preheat the oven to 350°F. Cover with aluminum foil and bake for 20-30 minutes, uncovering for the last 5-10 minutes. To reheat from the freezer, thaw overnight in the refrigerator, then bake as above. You can also heat individual portions on medium power in the microwave for 2-3 minutes, checking and continuing in 30-second increments until hot.
Serving Suggestions
The creamy cheese sauce and tender roasted vegetables make this vegetable au gratin a versatile dish that works beautifully as both a side and a vegetarian main course. Pair it with Creamy Baked Chicken Thighs, Baked Ham, or Italian Pot Roast for a complete meal. If you’re serving it as a vegetarian dinner, enjoy it with a simple Tomato Burrata Salad, then finish with a sweet treat like Pecan Pie Brownies.
My Pro Tips
Recipe Tips
- Even Slicing: Use a mandolin or sharp knife to slice vegetables evenly for consistent cooking.
- Tight Packing: Arrange vegetable slices vertically and pack them tightly to ensure even cooking.
- Pre-Cook Vegetables: Partially cook dense vegetables like potatoes and sweet potatoes for tenderness.
- Cheese Selection: For a rich, complex flavor, use a mix of cheeses, such as fontina, Gruyere, and Parmigiano.
- Homemade Béchamel: Make béchamel sauce from scratch for a creamier, more flavorful dish.
More Vegetable Side Dishes
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Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
Ingredients
Vegetables
- 2 large yellow squash, sliced
- 2 large zucchini, sliced
- 2 sweet potatoes, or Yukon Gold potatoes, sliced
- 2 medium eggplants, sliced
- 1 tablespoon olive oil
- ½ tablespoon dried basil
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 small red onion, sliced
- Salt and ground black pepper to taste
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups whole milk, can use 2%
- 1 cup shredded fontina cheese, more for topping
- ½ cup shredded Gruyere cheese, or mild white cheddar, more for topping
- ½ cup shredded Parmigiano cheese, more for topping
- Fresh thyme, rosemary, or fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Thinly slice the zucchini, squash, eggplant, potatoes, and onion to about 1/4 – 1/2 inch thick using a sharp knife or mandolin.
- In a large bowl, toss all the sliced vegetables with olive oil, dried basil, 1/2 tablespoon of salt, and 1/2 tablespoon of black pepper. Ensure all vegetables are evenly coated.
- Arrange the Vegetables: Place the vegetables vertically in a large skillet or casserole dish, packing the slices tightly together, side by side.
- Bake the vegetables in the preheated oven for 25 minutes.
- Prepare the Béchamel Sauce: While the vegetables are baking, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes to form a roux. Gradually add the milk, whisking continuously until the mixture is smooth and thickened. Stir in 1/2 teaspoon of salt.
- Add the shredded fontina, Gruyere (or white cheddar), and Parmigiano cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
- Combine and Finish Baking: After 25 minutes, remove the vegetables from the oven. Pour the béchamel sauce evenly over the vegetables. Sprinkle additional shredded cheese on top for a golden, cheesy crust. Return the dish to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh thyme, rosemary, or parsley. Serve warm and enjoy!
Notes
- Even Slicing: Use a mandolin or sharp knife to slice vegetables evenly for consistent cooking.
- Tight Packing: Arrange vegetable slices vertically and pack them tightly to ensure even cooking.
- Pre-Cook Vegetables: Partially cook dense vegetables like potatoes and sweet potatoes for tenderness.
- Cheese Selection: For a rich, complex flavor, use a mix of cheeses, such as fontina, Gruyere, and Parmigiano.
- Homemade Béchamel: Make béchamel sauce from scratch for a creamier, more flavorful dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would you prep this to cook the day of? Can it sit overnight before baking it?
Yes! Assemble the entire casserole and cover and refrigerate overnight. Let it come to room temp about 1 hour and then bake it! Enjoy.
To serve for guests, can this be cooked with the bechamel sauce and then sit at room temp for a couple hours before the final bake with cheese?
Yes! Absolutely.
Canโt wait to try this recipe!
You will LOVE it! Enjoy.
It’s like my dad’s famous au gratin potatoes recipe, but loaded with vegetables! You’ll love ti!
my husband said to give 5 stars, even though there is eggplant in it. it just goes to show that cheese makes everything better. I did have to make a trip to the store for the cheese, but it was worth it. presentation could not have been better!
WOW! So happy to happy hear this! I hope you enjoy time and time again.