Vegetable Au gratin

Vegetable Au Gratin

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


This ooey gooey cheesy Vegetable au Gratin will not disappoint.




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


1/2 cup of Parmesan Cheese

5 Sprigs of Thyme

5 Sprigs of Rosemary


Pre-heat oven to 400 degrees


Vegetable Au gratin

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

Vegetable Au gratin

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


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