Vegetable Au Gratin

Why Make This Recipe?

Let's get started!

Baked vegetables in a creamy, cheesy sauce with a golden topping are pure comfort.

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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

eggplant

yellow squash

salt

pepper

sweet potatoes

zucchini

Ingredients

olive oil

dried basil

red onion

gruyère cheese

milk

salt

fontina cheese

flour

Ingredients

parmesan cheese

butter

thyme

rosemary

parsley

Cut the vegetables evenly.

Step 1

Combine the vegetables and red onions in the bowl and season.

Step 2

Arrange and stack the seasoned veggies in a baking dish.

Step 3

Bake the stack of veggies.

Step 4

Stir and mix the cheese béchamel sauce in a pan.

Step 5

Add the cheeses to the pan and stir to combine.

Step 6

Cook the sauce and pour over the veggies.

Step 7

Top the au gratin with cheese and bake until golden brown.

Step 8

Recipe Tip!

Arrange vegetable slices vertically, packing tightly for even cooking.

Jar

Ciao!! I'm Elena

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