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Rosalynn Daniels

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You are here: Home / Food + Recipes / Vegetable Au Gratin

Vegetable Au Gratin

October 19, 2020 Easy Meals, Food + Recipes

Vegetable au gratin

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.

Vegetable Au gratin

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.

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Vegetable Au Gratin photography in cast iron skillet

Vegetable Au Gratin


★★★★★

5 from 3 reviews

  • Author: Rosalynn Daniels
  • Prep Time: 20 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 80 Minutes
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Description

This ooey gooey cheesy Vegetable au Gratin will not disappoint.


Scale

Ingredients

Vegetables

3 Large Squash

3 Large Zucchini

3 Russet Potatoes

1 Medium Eggplant

1 Medium Red Onion

3tbs Flour

1tbs Olive Oil

1/2 tbs Dried Oregano

1/2tbs Salt

1/2tbs Pepper

Cheese Sauce

2 Shallots

2 cloves of Garlic (minced)

4tbs Butter

3 cups Heavy Cream

1 1/2 cups of grated parmesan cheese

1tsp salt

1tsp pepper

Topping

1/2 cup of Parmesan Cheese

5 Sprigs of Thyme

5 Sprigs of Rosemary


Instructions

Pre-heat oven to 400 degrees

Vegetables

Vegetable Au gratin

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.

Cheese Sauce

Vegetable Au gratin

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.

Bake in the oven for an additional 30 minutes, or until top is golden brown.


Notes

Here are a few tips to make your dish successful:

  1. Try to cut your vegetable 3/4 of an inch
  2. To make sure that you vegetable do not get soggy, don’t skip the pre-roast
  3. If you can use freshly grated parmesan, please do. It melts much better
  4. 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!

  • Category: Side Dish
  • Cuisine: Vegetarian

Keywords: vegetables au gratin, au gratin, thanksgiving sides, side dishes, cheesy side

Did you make this recipe?

Tag @RosalynnDaniels on Instagram and hashtag it #RosalynnDaniels

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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.

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.

Vegetable au gratin

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.

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Comments

  1. Niki McNeill says

    October 29, 2018 at 10:34 am

    This looks so good and I cannot WAIT to make it!!

    Reply
  2. Marcy says

    April 24, 2019 at 8:46 am

    It works quite well for me

    ★★★★★

    Reply
  3. review says

    May 5, 2019 at 6:43 am

    Thank you for the great post

    ★★★★★

    Reply
  4. Danielle Torrente says

    October 30, 2020 at 5:17 am

    This looks lovely and the circular placement of the vegetables in the skillet is the foundation for the traditional French “Tian Provencale”. I look forward to making your version with the cheese sauce; am sure it will be delicious! Question: you mention potatoes in the instructions but I do not see potatoes listed in the Vegetable list of ingredients. What type do you normally use in this recipe?

    Merci beaucoup!

    Reply
    • Rosalynn Daniels says

      November 14, 2020 at 5:20 pm

      Thank you so much. I usually use russet potatoes for this dish, and I made sure the recipe is updated. Thanks for bring this to my attention. If you have any additional questions, please feel free to let me know.

      Reply
  5. Anna says

    November 8, 2020 at 6:14 pm

    This was pretty easy to make, and the cheese sauce was delicious! I will be making this again.

    ★★★★★

    Reply

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