I’m just going to jump right in, and let you know that my recipe for my Vegetable au Gratin is possibly one of the most delightful dishes I’ve ever eaten. Each ooey gooey cheesy bite keeps calling you back for more. And, I must admit that I can never resist the temptation. I have already added this dish as one of the showstoppers on my Thanksgiving menu, and I’m willing to bet that you will too.
What is Au Gratin?
Au Gratin in French means “by grating” or “with a crust”. In cooking it refers to either adding a breadcrumbs or grated cheese. In this recipe for Vegetable au Gratin, we’re definitely referring to grated cheese that is melted then browned.
When creating this recipe, I had a vision of colorful finley sliced vegetables following the circular motion of a cast-iron skillet. When thinking of what to top it with, I knew right away that I wanted it to be a cheesy cream sauce so that the final dish would not be mistaken for ratatouille. I just couldn’t get that image out of my head and I knew the flavor components I wanted to add, so I jumped in to attempt the recipe. I’m happy to say that my vision came together and now you have a recipe for a new side dish that is not only beautiful, but it’s down right delicious! The only downfall is that you can’t see the vegetables when the dish is completely finished because it’s topped with parmesan and herbs. Boo hoo, lol.
You guys, this Vegetable au Gratin does not disappoint! I just want you to be prepared to make a second batch, because this stuff is so delicious and addictive. Don’t say I didn’t warn you.Print
This ooey gooey cheesy Vegetable au Gratin will not disappoint.
3 Large Squash
3 Large Zucchini
3 Russet Potatoes
1 Medium Eggplant
1 Medium Red Onion
1tbs Olive Oil
1/2 tbs Dried Oregano
2 cloves of Garlic (minced)
3 cups Heavy Cream
1 1/2 cups of grated parmesan cheese
1/2 cup of Parmesan Cheese
5 Sprigs of Thyme
5 Sprigs of Rosemary
Pre-heat oven to 400 degrees
Thinly slice zucchini, squash, eggplant, potatoes, and onion about 1/4 – 1/2 of an inch with a sharp knife or mandolin
In a large bowl, toss all of the vegetables with olive oil and seasonings.
Drain excess liquid from bowl.
Toss vegetable mixture in flour.
Place vegetables vertically in a large skillet or casserole dish.
Pack slices tight together, side by side.
Cook in the oven for 25 minutes.
Prepare cheese sauce while vegetables are in oven.
In a medium saucepan over medium low heat, melt butter, sliced shallots, and garlic.
When the butter starts to slightly brown, stir in heavy cream.
Stir in fresh grated parmesan cheese, herbs, and seasonings until a creamy sauce is created.
Turn off heat.
Pour cheese sauce evenly over vegetables.
Top with cheese and remaining herbs.
Here are a few tips to make your dish successful:
- Try to cut your vegetable 3/4 of an inch
- To make sure that you vegetable do not get soggy, don’t skip the pre-roast
- If you can use freshly grated parmesan, please do. It melts much better
- For the best results, use a large skillet
Thank you for taking the time to make this recipe. I’d love to see how your dish turns out. Please tag me @RosalynnDaniels so that I can repost your final product!
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Side Dish
- Cuisine: Vegetarian
Keywords: vegetables au gratin, au gratin, thanksgiving sides, side dishes, cheesy side
Do you need to peel the potatoes and squash for the au gratin?
No, you do not. For this recipe I prefer to keep the skin on all of the vegetables. The skin helps keep the form of the dish and it adds a bit of crispiness to the the dish during the first run in the oven.
If you like this recipe, then you may enjoy my Cheeseburger Tater Tot Casserole. Also, don’t forget to sign up for my monthly newsletter so that you never miss a recipe, conversation, or lifestyle hack.
Original post date 10/19/2020 Updated 11/7/2021