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Baked vegetables in a creamy, cheesy sauce with a golden topping are pure comfort.
“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!”
eggplant
yellow squash
salt
pepper
sweet potatoes
zucchini
olive oil
dried basil
red onion
gruyère cheese
milk
salt
fontina cheese
flour
parmesan cheese
butter
thyme
rosemary
parsley
Cut the vegetables evenly.
Combine the vegetables and red onions in the bowl and season.
Arrange and stack the seasoned veggies in a baking dish.
Bake the stack of veggies.
Stir and mix the cheese béchamel sauce in a pan.
Add the cheeses to the pan and stir to combine.
Cook the sauce and pour over the veggies.
Top the au gratin with cheese and bake until golden brown.
Arrange vegetable slices vertically, packing tightly for even cooking.