Vegie Bake
Indulge in the ultimate comfort food with this irresistible Vegie Bake, a wholesome medley of colorful vegetables layered with a creamy, cheesy sauce and topped with a golden, crispy breadcrumb crust. Featuring tender slices of potatoes, carrots, zucchini, red bell pepper, and broccoli florets, this hearty dish is roasted to perfection to enhance their natural sweetness. A luscious homemade cheddar cheese sauce adds rich flavor, while a parmesan-breadcrumb topping delivers a satisfying crunch. Perfect for a family dinner or as an elegant side dish, this veggie-packed casserole is easy to prepare and bursting with flavor. Whether you're looking for a crowd-pleasing main course or a side to complement your favorite proteins, this baked vegetable gratin is the ultimate cozy comfort food that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a large baking dish lightly with olive oil.
Slice the potatoes, carrots, and zucchini into thin rounds (about 1/4 inch thick) and cut the red bell pepper into thin strips.
Spread the potato slices evenly in the baking dish, followed by a layer of carrots, zucchini, red bell peppers, and broccoli florets.
Drizzle the olive oil over the vegetables, then sprinkle with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
While the vegetables are baking, prepare the creamy cheese sauce. In a medium saucepan, melt the butter over medium heat.
Once the butter has melted, whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3–4 minutes.
Stir in 1.5 cups of shredded cheddar cheese until melted and smooth. Season with 0.5 teaspoon of salt and adjust as needed.
Remove the baked vegetables from the oven. Pour the cheese sauce evenly over the vegetables.
In a small bowl, mix the breadcrumbs, parmesan cheese, and the remaining 0.5 cup of cheddar cheese. Sprinkle this mixture evenly over the top.
Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the top is golden and bubbling.
Let the vegetable bake cool slightly before serving. Garnish with fresh herbs if desired and enjoy!
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 10709 mg | 466% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 81.2 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3043 mg | 234% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7170 mg | 153% | |
*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.
