Ever wondered how to turn a simple tray of veggies into a showstopping, cheesy delight?
This Vegetable Au Gratin does exactly that(think tender potatoes, carrots, beans, peas, cauliflower, and sweet corn) all bathed in a creamy, herbed white sauce, then baked under a blanket of mozzarella until bubbling golden brown. It’s comfort food with a gourmet twist, perfect for weeknight dinners, potlucks, or any time you crave a veggie dish that’s anything but ordinary.
Why You’ll Love This Cheesy Veg Bake
- All Your Favorites in One Dish: Bite into soft, perfectly cooked veggies layered with luscious white sauce—every forkful feels like a warm hug.
- Creamy, Lumping-Free Sauce: A silky white sauce seasoned with Italian herbs and a touch of heat from chili flakes brings every vegetable to life.
- Crowd-Pleaser: Easily scales up for a party—guests always ask for seconds when they see that golden, bubbling cheese crust.
- Healthier Comfort Food: By loading up on nutrient-rich vegetables, you get fiber, vitamins, and minerals—no one will notice they’re eating kale beneath that cheesy topping!
Ingredient Breakdown
- Mixed Vegetables:
- Potatoes, Carrots & Cauliflower: Provide hearty texture and absorb the sauce beautifully.
- Beans & Green Peas: Add a pop of color, sweetness, and protein.
- Cooked Sweet Corn: Brings a gentle crunch and tiny bursts of sweetness.
- Potatoes, Carrots & Cauliflower: Provide hearty texture and absorb the sauce beautifully.
- White Sauce Components:
- Unsalted Butter: The foundation of your roux—adds a nutty richness without extra salt.
- All-Purpose Flour (Maida): Thickens the sauce into a silky consistency—no lumps allowed.
- Milk: Creates that dreamy, velvety texture; whole or 2% gives best results.
- Cheese Slices & Mozzarella: Melt into the sauce for extra creaminess, then grate more on top for a perfectly browned crust.
- Italian Seasoning & Chili Flakes: Introduce herby warmth and just enough heat to cut through the dairy.
- Unsalted Butter: The foundation of your roux—adds a nutty richness without extra salt.
- Ground Pepper & Salt: Essential for balancing flavors—don’t skimp, or the sauce will taste flat.
🌿 Vegan Swap: Swap butter for a plant-based spread, use a vegan flour (or cornstarch), replace dairy milk with unsweetened almond or oat milk, and top with vegan mozzarella. You’ll still get all the creamy, gooey goodness.
How It All Comes Together: A Step-by-Step Narrative
1. Boil & Prep the Vegetables
Bring a pot of water to a gentle boil. Toss in potatoes, carrots, beans, peas, and cauliflower that have been chopped into uniform pieces—this ensures even cooking. Once they’re just tender (you still want a slight bite), drain well and let them cool slightly. Don’t forget the sweet corn—cooked or steamed kernels add cheerful sweetness to every spoonful.
2. Craft the Silky White Sauce
In a wide pan, melt a generous dollop of unsalted butter over medium heat. Once it foams, sprinkle in a pinch of salt, a dash of freshly ground pepper, and a good shake of Italian seasoning and chili flakes. Whisk in the flour (about a couple of tablespoons), stirring constantly so the roux becomes a smooth paste without any lumps. After a minute, slowly add milk in increments—keep whisking. You’ll see the sauce thicken into a velvety blanket. Drop in a few cheese slices (any mild melting cheese works), whisking until they disappear into the sauce. At this point, you should have a creamy, lump-free white sauce that clings to the back of a spoon.
3. Combine Veggies & Sauce
Carefully toss your cooled vegetables into a large mixing bowl. Pour over the white sauce, stirring gently so each veggie piece is coated in that luscious, herbed cream. Taste for salt and adjust if needed—remember, the cheese on top will be slightly salty,
4. Assemble the Au Gratin
Preheat your oven to 200°C (about 400°F) for 10 minutes. In individual ramekins or a single baking dish, spoon in the sauced vegetables, pressing down slightly so they settle evenly. Now comes the best part: grate a generous layer of mozzarella cheese over the top, then sprinkle a pinch of Italian seasoning and chili flakes for visual appeal and extra flavor.
5. Bake to Golden Perfection
Slide the ramekins into the preheated oven. Let them bake for about 10 minutes—keep an eye on them. You want that mozzarella to bubble, turn golden brown at the edges, and form a crispy crust without burning. Once the tops achieve a perfect golden hue, pull them out and let the gratins rest for a minute. This resting period ensures the cheese sets just enough so you can scoop it out cleanly.
💡 Pro Tip: Always cook and drain your vegetables so they release excess moisture. This keeps your gratin from becoming watery underneath that cheesy top.
What Goes Along
- Crispy Garlic Bread: Tear off garlic toast and scoop up any sauce that oozes from the ramekin.
- Simple Green Salad: A light cucumber-and-lettuce salad dressed in lemon and olive oil balances the richness.
- Chilled White Wine or Sparkling Water: The acidity in wine or bubbles in sparkling water cut through the creamy cheese for a refreshing finish.
How to Serve
Place each steaming Vegetable Au Gratin ramekin on a small plate. Garnish with a few fresh herbs (extra Italian seasoning or a sprig of parsley) and serve hot. Encourage guests to pierce through the golden cheese layer, discovering the colorful veggies and silky sauce beneath. Each scoop should have a balance of vegetables, sauce, and that irresistible cheesy crust.
Packing & Make-Ahead Tips
- Prep Ahead: You can boil and cool your vegetables a day in advance. Store them covered in the fridge.
- Make & Refrigerate the Sauce: Prepare your white sauce up to two days ahead—cover and refrigerate. Reheat gently before mixing with veggies.
- Assemble, Don’t Bake: For easy weeknight dinners, assemble the sauced veggies in ramekins and refrigerate. When dinner time comes, just top with cheese and bake until golden—no extra prep required.
- Storage: Leftover gratin keeps well in an airtight container for up to 2 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes to restore crispness.
Vegetable Au Gratin
Description
Vegetable Au Gratin features mixed vegetables—potatoes, carrots, beans, peas, cauliflower, and sweet corn—tossed in a creamy, herbed white sauce made from butter, flour, milk, and cheese, then baked under a bubbling layer of mozzarella until golden brown. This hearty, cheesy bake is perfect as a side dish or a standalone vegetarian entrée.
Ingredients
Vegetables & Veggie Mix
Seasonings & Cheese
For White Sauce
Instructions
Prep Work
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Chop vegetables
Wash and chop potato, carrot, beans, and cauliflower into equal bite-sized pieces.
-
Grate mozzarella
Grate mozzarella cheese and keep it ready for topping later. -
Slice cheese slices
Unwrap and slice each cheese slice into small pieces for melting in the white sauce.
Method
-
Boil water
Pour enough water in a saucepan and bring it to a boil.
-
Season and add vegetables
Add salt and the chopped vegetables (potato, carrot, beans, green peas, cauliflower).
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Cook vegetables
After 10 minutes, the vegetables are cooked through. -
Strain and set aside
Strain the boiled vegetables and transfer them to a bowl. Set aside. -
Melt butter
Place a pan over medium heat, add unsalted butter, and let it melt completely. -
Add seasonings to butter
Add salt, Italian seasoning, freshly crushed pepper, and chilli flakes to the melted butter. Mix well.
-
Incorporate flour
Add maida to the spiced butter and whisk continuously for about a minute. -
Pour in milk
Gradually add milk while whisking nonstop to avoid lumps.
-
Melt cheese slices
Add the sliced cheese pieces to the pan and stir until fully melted, whisking to keep the sauce smooth.
-
Finish white sauce
Continue whisking until the sauce is creamy and lump-free. The white sauce is ready. -
Combine veggies and sauce
Transfer the cooled boiled vegetables into a bowl, add cooked sweet corn and the prepared cheese sauce. Mix well so everything is coated evenly.
-
Season grated mozzarella
In a small bowl, mix grated mozzarella cheese with Italian seasoning and chilli flakes. -
Prepare ramekins
Fill individual ramekins (or one large baking dish) with the mixed vegetables and sauce. -
Top with seasoned cheese
Evenly sprinkle the seasoned mozzarella cheese mixture over the vegetables in each ramekin.
-
Preheat oven
Preheat the oven to 200 °C (around 390 °F) for 10 minutes. -
Bake gratin
Place the ramekins in the preheated oven and bake for 10 minutes at 200 °C until cheese is melted and golden on top. -
Serve
Remove from the oven. Your gooey, cheesy Au Gratin is ready to be served.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 537kcal
- % Daily Value *
- Total Fat 35.8g56%
- Saturated Fat 22.3g112%
- Cholesterol 105.8mg36%
- Sodium 568mg24%
- Potassium 709mg21%
- Total Carbohydrate 38.3g13%
- Dietary Fiber 6.1g25%
- Sugars 13.5g
- Protein 20.2g41%
- Vitamin A 5028 IU
- Vitamin C 52.8 mg
- Calcium 383 mg
- Iron 2.15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.