Carrots and Green Beans Au Gratin
Elevate your dinner table with this Carrots and Green Beans Au Gratin, a comforting side dish that combines vibrant vegetables with a creamy, cheesy sauce and a golden, crispy breadcrumb topping. Perfectly blanched carrots and green beans are coated in a luscious blend of sharp cheddar and Parmesan, then baked to bubbly perfection with a garlic-infused panko crust that adds just the right amount of crunch. Ready in under an hour, this easy-to-make gratin is ideal for holiday feasts or any weeknight meal when you’re craving something hearty yet vegetable-forward. Garnish with fresh parsley for an elegant presentation, and watch this flavorful dish steal the spotlight on your dinner menu.
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Recipe Information
Ingredients
- 500 grams carrots
- 500 grams green beans
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 cup breadcrumbs (preferably panko)
- 1 tablespoon olive oil
- 0.5 teaspoons garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (approximately 9x13 inches) and set it aside.
Wash the carrots and green beans. Peel the carrots and slice them into thin rounds. Trim the ends off the green beans and cut them in half if they are long.
Bring a large pot of salted water to a boil. Blanch the carrots for 4 minutes, then add the green beans and blanch together for an additional 3 minutes. Drain immediately and transfer to an ice bath to stop the cooking process. Once cooled, drain and set the vegetables aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to create a roux.
Gradually pour in the milk and heavy cream while whisking continuously to ensure no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth. Add 1 teaspoon of salt and 1/4 teaspoon of black pepper, then remove from heat.
In a large mixing bowl, combine the blanched carrots, green beans, and cheese sauce. Mix gently to coat the vegetables evenly in the sauce.
Transfer the vegetable mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs, olive oil, garlic powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle this breadcrumb mixture evenly over the vegetables.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 450 mg | 35% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
