Vegetable Au Gratin Recipe (Creamy Baked Vegetables)
Indulge in the best Vegetables au Gratin recipe, featuring layers of tender yellow squash, zucchini, sweet potatoes, eggplant, and red onion, all baked in a rich, creamy cheese sauce with fontina, Gruyere, and Parmigiano. This flavorful and aromatic dish offers a perfect balance of savory, sweet, and nutty notes, making it an irresistible addition to any meal!
Servings: 8 servings
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.
- Optional Crispy Topping: Sprinkle additional cheese or a mix of panko breadcrumbs and cheese on top for a golden, crispy crust.
Nutrition
Calories: 334kcal | Carbohydrates: 30g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 972mg | Potassium: 1025mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8877IU | Vitamin C: 33mg | Calcium: 388mg | Iron: 2mg
