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.

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.

Vegetable Au Gratin

This ooey gooey cheesy Vegetable au Gratin will not disappoint.

• Author: Rosalynn Daniels
• Prep Time: 20 Minutes
• Cook Time: 60 Minutes
• Total Time: 80 Minutes
• Category: Side Dish
• Cuisine: Vegetarian

Ingredients

Vegetables

3 Large Squash

3 Large Zucchini

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

Thinly slice zucchini, squash, eggplant, potatoes, and onion about 3/4 of an inch with a sharp knife or mandoline

In a large bowl, toss all of the vegetables with olive oil, seasonings. Drain excess liquid from bowl

Toss vegetable mixture in flour.

Place vegetables upright in a large skillet or casserole dish

Cook in oven for 25 minutes

Cheese Sauce

In a medium saucepan, melt your butter, sliced shallots, and garlic

When the butter starts to slightly brown, stir in heavy cream

Stir in fresh parmesan cheese, herbs, and seasonings

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!

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

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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.