Vegetables Au Gratin
Creamy, cheesy, and irresistibly comforting, Vegetables Au Gratin is the ultimate side dish (or even a satisfying main) that elevates simple, nutrient-packed vegetables to gourmet status. Perfectly tender layers of steamed potatoes, carrots, and broccoli are smothered in a rich, velvety cheese sauce made with Gruyère and cheddar, then topped with golden, crispy panko breadcrumbs for a delightful crunch. This baked casserole comes together with a quick homemade roux and is seasoned with a touch of nutmeg for an elevated depth of flavor. Easy to prepare in under an hour, this classic dish pairs beautifully with roasted meats or stands alone as a vegetarian delight. Ideal for holidays, dinner parties, or weeknight indulgence, Vegetables Au Gratin is sure to impress with its creamy texture and vibrant presentation.
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Recipe Information
Ingredients
- 2 large potatoes
- 2 medium carrots
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup shredded Gruyère cheese
- 0.5 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 0.5 cups panko breadcrumbs
- 1 tablespoons olive oil
- 1 tablespoons parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel and thinly slice the potatoes and carrots into 1/4-inch rounds. Steam the potatoes, carrots, and broccoli florets for 5-7 minutes until they’re just tender but not fully cooked. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (roux).
Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Remove from heat and mix in the Gruyère and cheddar cheese until fully melted and smooth. Season the cheese sauce with salt, pepper, and nutmeg, adjusting to taste.
Layer the steamed vegetables in the prepared baking dish, alternating between potatoes, carrots, and broccoli.
Pour the cheese sauce evenly over the vegetables, ensuring they’re all well-coated.
In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle the mixture over the top of the dish for a golden, crunchy crust.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes. Optional: Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 33.5 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2031 mg | 156% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2869 mg | 61% | |
*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.
