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Vegetable Au Gratin

Vegetable au gratin is a comforting dish featuring thinly sliced vegetables layered in a creamy cheese sauce, topped with crunchy breadcrumbs, and baked until golden and bubbling. The dish combines tender vegetables with melted cheese and a crispy crust, creating a warm, nostalgic texture and appearance. It’s an easy, hearty recipe that transforms simple ingredients into a satisfying, family-friendly meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: French-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 mm potatoes thinly sliced
  • 2 mm zucchini thinly sliced
  • 2 mm carrots thinly sliced
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup whole milk
  • 2 tablespoons butter plus extra for greasing
  • 2 tablespoons flour
  • ½ cup panko breadcrumbs or regular breadcrumbs
  • 1/2 teaspoon nutmeg optional
  • to taste salt and pepper

Equipment

  • 9x13 inch baking dish
  • Saucepan
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Oven

Method
 

  1. Preheat your oven to 200°C (390°F). Lightly butter your baking dish to prevent sticking. Gather all your sliced vegetables and set aside.
  2. In a saucepan, melt the butter over medium heat, then whisk in the flour. Cook for about 1 minute until it bubbles and smells slightly toasted, creating a smooth roux.
  3. Gradually pour in the milk, whisking constantly to avoid lumps. Continue stirring until the mixture thickens nicely, about 3-4 minutes. Season with salt, pepper, and a pinch of nutmeg for warmth.
  4. Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth, creating a creamy cheese sauce.
  5. Layer the sliced vegetables in your prepared baking dish, overlapping slightly to ensure even cooking. Pour the cheese sauce evenly over the layered vegetables.
  6. Sprinkle the breadcrumbs evenly over the top, tossing them briefly with a little melted butter if you like extra crunch. Add optional herbs or paprika for aroma and color.
  7. Bake the gratin in the preheated oven for 25–30 minutes, until the top is golden brown and bubbling around the edges. The vegetables should be tender when pierced with a fork.
  8. If the top isn’t quite crispy enough, broil it on high for 2–3 minutes, watching carefully to prevent burning. The cheese should be deeply golden and fragrant.
  9. Remove the gratin from the oven and let it rest for about 5 minutes to allow the sauce to set and make slicing easier. Serve hot with a fresh salad or your favorite sides.

Notes

Feel free to customize with your favorite vegetables or cheese varieties. For an extra crispy top, toast the breadcrumbs beforehand. Resting the gratin helps it set, making slices cleaner and neater.