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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

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.

Step 3

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).

Step 4

Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.

Step 5

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.

Step 6

Layer the steamed vegetables in the prepared baking dish, alternating between potatoes, carrots, and broccoli.

Step 7

Pour the cheese sauce evenly over the vegetables, ensuring they’re all well-coated.

Step 8

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.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.

Step 10

Remove from the oven and let it cool for 5 minutes. Optional: Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1661.8g)

Amount per serving	% Daily Value*
Calories	2431.2

Total Fat 146.2g	0%
Saturated Fat 83.4g	0%
Polyunsaturated Fat 1.9g
Cholesterol 406.5mg	0%
Sodium 4082.6mg	0%
Total Carbohydrate 199.4g	0%
Dietary Fiber 23.1g	0%
Total Sugars 35.0g
Protein 86.3g	0%

Vitamin D 185.0IU	0%
Calcium 2104.4mg	0%
Iron 11.2mg	0%
Potassium 4319.8mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 14.0%

Carbs: 32.4%