Vegetable Melange Au Gratin with Cheese White Sauce
Indulge in the luxurious layers of flavor with this Vegetable Melange Au Gratin with Cheese White Sauce—a comforting, French-inspired baked dish that transforms simple vegetables into an elegant feast. Perfectly blanched broccoli, cauliflower, carrots, and zucchini are coated in a velvety cheese-infused white sauce, crafted from a golden roux and accented with nutmeg for a hint of warmth. This savory medley is crowned with a golden breadcrumb and Cheddar topping, baked to crispy perfection. Ideal as a hearty side dish or a standalone vegetarian main, this recipe offers a delightful combination of creamy textures and bold flavors, all ready in under an hour. Elevate your dinner table with this irresistible vegetable gratin—it’s a cheesy, satisfying classic everyone will love!
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 200 grams Cauliflower florets
- 150 grams Carrots (sliced)
- 150 grams Zucchini (sliced)
- 60 grams Unsalted butter
- 50 grams All-purpose flour
- 500 ml Milk
- 150 grams Cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Nutmeg (grated)
- 50 grams Breadcrumbs
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 200°C (390°F). Lightly grease a baking dish with olive oil and set aside.
Bring a large pot of salted water to boil. Blanch the broccoli, cauliflower, and carrots for 3-4 minutes. Drain them and set aside. Do not overcook.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a golden roux.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook for 4-5 minutes, stirring, until the mixture thickens into a smooth sauce.
Lower the heat and stir in 100 grams of grated Cheddar cheese and all of the Parmesan cheese. Mix until melted and creamy. Season with salt, black pepper, and nutmeg. Turn off the heat.
In a large mixing bowl, combine the blanched vegetables and the cheese white sauce. Mix until the vegetables are well coated.
Transfer the vegetable mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with the remaining 50 grams of grated Cheddar cheese. Sprinkle this mixture evenly over the top of the vegetables.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your Vegetable Melange Au Gratin with Cheese White Sauce!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 619 mg | 48% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 615 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.
