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!
- Category: Side Dish
- Cuisine: Vegetarian
Keywords: vegetables au gratin, au gratin, thanksgiving sides, side dishes, cheesy side