Vegetable Au Gratin Recipe

Creamy, cheesy vegetable au gratin dish.

5 from 1 vote

Vegetable au Gratin is a mild cheesy baked dish made with mixed vegetables and mushrooms coated in a smooth white sauce and topped with melted golden cheese. It’s comforting, mild and easy to customise with your choice of vegetables. The sauce keeps everything tender and flavorful. Veg au Gratin is a great option for a simple dinner or a cozy weekend meal.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: French, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 496kcal

Author: Dassana Amit

Ingredients

For White Sauce

3 tablespoons butter – unsalted
3 tablespoons whole wheat flour or 3 tablespoons all-purpose flour
1.5 cups milk – cold
⅓ teaspoon ground black pepper
⅛ teaspoon or 2 pinches teaspoon grated nutmeg or ground nutmeg
2 tablespoons cheddar cheese – grated or shredded, optional
salt as required

For Cooking Vegetables

3 cups water
¼ teaspoon salt
⅓ cup carrots – chopped
⅓ cup baby corn – sliced
1 to 1.25 cups cauliflower florets – chopped
¼ cup french beans – chopped
½ cup green peas or sweet corn kernels
1 cup button mushrooms – chopped
¾ to 1 cup or 1 medium to large sized cup potato – chopped
¼ cup bell pepper – chopped, optional
OR
a total of 2.5 cups chopped vegetables including the mushrooms

More Ingredients

1 to 2 teaspoons butter – softened, for greasing the baking dish

Toppings

½ cup cheddar cheese – grated, can use mozzarella cheese, or add as needed
⅓ cup bread crumbs – optional
½ teaspoon mix dried herbs like parsley, oregano, basil etc for sprinkling, add as required

US Customary - Metric

Instructions

Cooking Vegetables

Rinse, peel and chop all the vegetables.
Cut the potatoes and carrots into ½ to ¾ inch cubes, slice the baby corn into rounds, chop the cauliflower into small florets.
Also chop the beans into ¾ to 1 inch pieces, and slice or chop the mushrooms. Keep the peas and optional bell pepper ready.
Bring water to a boil in a pot with a little salt. Add the vegetables and mushrooms.
Cover pan with lid. Cook the veggies on medium-low heat for about 25 to 30 minutes or until they are fork-tender but not mushy.
Drain the vegetables thoroughly using a strainer. They should not retain any extra water, or the sauce will turn thin. Set aside.

Making White Sauce

To make the white sauce, melt butter in a saucepan on low heat.
Add the flour and whisk continuously to make a smooth roux. Cook until it becomes pale golden and smells nutty.
Slowly pour in cold milk while whisking so no lumps form.
Continue cooking on low heat, stirring often, until the sauce thickens and coats the back of a spoon.
Once this is achieved, turn off the heat and place the pan with the sauce on the kitchen countertop.
Season the sauce with pepper, nutmeg and salt according to taste. If you want a richer gratin, you can mix in 2 tablespoons grated cheddar cheese at this stage.

Making Veg Au Gratin

The sauce thickens as it cools. When the sauce is lightly hot or warm or at room temperature, add the cooked vegetables and mushrooms.
Gently mix or fold the vegetables and mushrooms with the sauce so everything gets coated evenly.
Grease a baking dish or a pie dish with 1 to 2 teaspoons softened butter. Preheat your oven for 15 minutes at 180°C (356°F).
Add the vegetable and sauce mixture to the baking dish and spread it neatly in an even layer.
Top with grated cheddar cheese. If you prefer a crispy top, sprinkle breadcrumbs or panko over the cheese.
Sprinkle dried mixed herbs like oregano, parsley, basil, thyme etc.
Bake in the preheated oven at 180°C (356°F) for 30 to 40 minutes or until the cheese melts, the top turns golden and the edges look slightly bubbly.
Allow the Veg au Gratin to rest for a few minutes before serving so it sets slightly and is easier to serve.

Serving Suggestions

Serve Vegetable au Gratin hot or warm. It pairs well with Garlic Bread, Toasted Rolls or a simple Green Salad.
You can also serve it with any preferred soup like Tomato Soup, Sweet Corn Soup, Mushroom Soup or French Onion Soup for a complete continental-style meal.

Storage

Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat in an oven or air fryer so the top stays crisp and the sauce warms evenly.
Avoid freezing, as the white sauce may split after thawing.

Notes

Chop the vegetables into small pieces so they cook faster.
You can also roast or steam the vegetables instead of boiling them.
Add any vegetables you like but match them by cooking time.
Mushrooms add good flavor but are optional.
Drain the cooked vegetables very well so the sauce doesn’t turn thin.
Use cold milk to make the white sauce as it prevents lumps.
The sauce should be thick enough to coat the back of a spoon before adding the vegetables.
Use a cheese that melts well such as cheddar or mozzarella and grate it fresh for best texture.
Add firm vegetables first and quick-cooking ones later so everything turns tender together.
If you enjoy a crispy top, add breadcrumbs or panko over the cheese.
Let the veg gratin rest for some minutes after baking so that it sets properly.
Make sure the white sauce is thick so the gratin bakes well.

Nutrition