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    Home » Recipes » Salads & Sides

    Vegetable Au Gratin

    Published: Aug 26, 2024 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    Bubbly golden cheese on top of a baked vegetable au gratin.

    Classic vegetable au gratin with layers of thinly sliced potato, zucchini and sweet potato, covered in a creamy sauce, topped with cheese and baked until golden and bubbling.

    Once you try this delicious side dish, it's guaranteed to become a firm favourite at family dinners.

    Baked vegetable au gratin with a topping of golden melted cheese.

    This rich and cheesy vegetable au gratin recipe is creamy, filling, and perfect comfort food for cold winter nights!

    A fuss-free recipe, this can be served as a side dish, or even as a main for an easy family dinner that kids love!

    Like my quinoa vegetable bake, cheesy broccoli and cauliflower bake, rice and vegetable slice, macaroni vegetable frittata, and vegetable fritters, this vegetable au gratin is a great recipe for using up any leftover vegetables sitting in the fridge too!

    Jump to:
    • Why You're Going To Love This Recipe
    • What You Need 
    • Equipment Required
    • Step By Step Instructions
    • Expert Tips
    • FAQs 
    • Related Recipes
    • Vegetable Au Gratin
    A spoon holding a portion of the vegetable au gratin.

    Why You're Going To Love This Recipe

    • Easy recipe - this vegetable gratin takes just 15 minutes to prepare, and there is no béchamel to make for this recipe!
    • Kid-friendly - baked vegetables with lots of cheese is always a popular way of serving vegetables to kids - healthy too!
    • Versatile - serve this gratin on its own as a light meal, or as a side to your favourite grilled meats or fish.
    • Freezer-friendly - vegetable au gratin can be frozen for up to a month, then thaw in the fridge overnight and reheat for an easy dinner on those busy weeknights!
    • Conventional or Thermomix - both methods are written in the recipe card at the end of the post.

    What You Need 

    Yo only need 5 ingredients to make this vegetable gratin casserole!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Ingredients needed to make the recipe placed in individual bowls.
    • Cream - use a full-fat thickened cream (or heavy cream) for a rich and creamy flavour, however you could also use a 'light' version, if you prefer.
    • Butter - you can use salted butter or unsalted butter in this recipe. If using salted butter don't season with too much salt.
    • Garlic - you can use fresh garlic and mince it yourself, or jarred minced garlic.
    • Salt and pepper - to taste.
    • Vegetables - I prefer to use a combination of potato, sweet potato, and zucchini, however you can use a combination of your favourite vegetables (see 'expert tips' below for more suggestions).
    • Cheese - I recommend using Gruyere or cheddar cheese for the perfect bubbling cheesy top!

    Equipment Required

    You don't need any fancy equipment to make this vegetable and potato bake!

    • Small jug or Thermomix.
    • Sharp knife.
    • 2 litre/8 cup capacity baking dish.
    • Oven - I use a fan forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
    A serve of vegetable bake on a white plate.

    Step By Step Instructions

    It takes just 15 minutes to prepare cheesy vegetable au gratin, then let the oven do the rest of the work!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Whisk The Cream With Melted Butter, Garlic And Seasonings

    Preheat the oven. Grease a baking dish and set aside.

    Whisk the cream, melted butter, garlic and salt and pepper together until well combined.

    Cream mixed with melted butter in a measuring jug.

    Step 2 - Prepare The Vegetables

    Peel the vegetables, if needed, and slice them very thinly. 

    Thinly sliced vegetables on a wooden chopping board.

    Arrange the vegetable slices in the prepared dish. 

    The sliced vegetables arranged in an ovenproof dish.

    Step 3 - Pour The Cream Mixture Over The Vegetables

    Pour the cream mixture all over the vegetables.

    Cream mixture poured over the vegetables in baking dish.

    Step 4 - Bake

    Cover tightly with foil and bake until the vegetables are soft.

    The au gratin after being baked in the oven.

    Step 6 - Add Cheese

    Remove the foil and sprinkle over the grated cheese, then return to the oven and bake until the cheese is golden and bubbling.

    Grated cheese sprinkled over the vegetable bake.

    Step 7 - Serve

    Allow the vegetable au gratin to stand for a few minutes before serving.

    Close up of the baked vegetable with golden melted cheese on top.

    Expert Tips

    • Vegetables - you can use any vegetables you like - as long as the total weight equals approx 1.5 kilograms. I recommend using potato, sweet potato and zucchini. However, you could also add eggplant, swede, turnip, beetroot etc.
    • Potato - use a starchy potato (such as Sebago here in Australia), rather than a waxy potato as the starch absorbs the liquid much better.
    • Breadcrumbs - if you like, you can sprinkle breadcrumbs over the top with the grated cheese and bake until crunchy.
    • Storage - store any leftovers in an airtight container in the fridge for up to three days.

    FAQs 

    Can I freeze vegetable au gratin?

    Yes! Freeze the veg gratin in an airtight container for up to 1 month (allow to defrost in the fridge overnight before reheating). To reheat, place in the oven at a medium temperature until heated through. You can also reheat individual portions in the microwave.

    What is an au gratin?

    Au gratin is a French term given to a vegetable dish that is topped by a brown crust, usually breadcrumbs or cheese.

    Why is my au gratin watery?

    If you soaked your sliced potatoes in water and they weren't drained well, it can make your vegetable au gratin a little watery, as can using a waxy potato rather than a starchy potato, as the starch absorbs the liquid.
    If your au gratin is too watery, it may also need to be cooked a little longer.

    A portion of the vegetable gratin on a white plate with a fork next to it.

    Related Recipes

    For more easy, comforting meals, have a look at these other popular vegetarian recipes:

    • A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! Just 10 minutes prep time and 30 minutes cooking time. 
      Spinach And Ricotta Cannelloni | 40 Minutes
    • Carrot, Pumpkin & Sweet Potato Soup in a white bowl surrounded by a patterned tea towel
      Carrot, Pumpkin & Sweet Potato Soup
    • This vegetarian Pumpkin & Spinach Lasagne is the perfect midweek meal... the yummy layers of pumpkin, spinach, ricotta, lasagne sheets and tomato sauce make it an easy and healthier alternative to a traditional lasagne.
      Pumpkin & Spinach Vegetarian Lasagne
    • Vegetable sausage rolls in a bowl.
      Vegetarian Sausage Rolls

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Creamy thinly sliced vegetables baked and topped with melted cheese.

    Vegetable Au Gratin

    A classic Vegetable Au Gratin made with layers of thinly sliced potato, sweet potato and zucchini baked in a rich and creamy sauce and topped with golden melted cheese.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Side Dish
    Cuisine: French, western
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 8 serves
    Calories: 420kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 1 ½ cups (360 ml) thickened cream heavy cream
    • 30 g (2 tbs) butter melted
    • 2 teaspoon minced garlic
    • salt and pepper to taste
    • 1.5 kg (approx) thinly sliced vegetables potato, sweet potato, zucchini (see notes)
    • 2 ½ cups Gruyere or cheddar cheese grated

    Instructions

    • Preheat the oven to 180 degrees celsius (fan-forced).
      Grease a 2 litre / 8 cup capacity baking dish and set aside.
    • Place the cream, melted butter, minced garlic and salt and pepper into a small bowl or jug.
      Whisk until combined.
      If using a Thermomix: Mix for 10 seconds, Speed 8.
    • Peel the vegetables, and then chop into very thin slices (approx 3mm thick).
    • Arrange the vegetables in the prepared dish.
    • Pour over the cream mixture.
    • Cover tightly with foil and bake for 1 hour and 15 minutes.
      Check that the vegetables are soft (if not, cover with foil and continue cooking until soft).
    • Remove the foil and sprinkle over the grated cheese.
    • Bake for 15 minutes or until the cheese is bubbling and golden.
    • Allow the vegetable bake to stand for a few minutes before serving.

    Notes

    RECIPE NOTES & TIPS
    • Vegetables - you can use any vegetables you like - as long as the total weight equals approx 1.5 kilograms. I recommend using potato, sweet potato and zucchini. However, you could also add eggplant, swede, turnip, beetroot etc.
    • Potato - use a starchy potato (such as Sebago here in Australia), rather than a waxy potato as the starch absorbs the liquid better.
    • Breadcrumbs - if you like, you can sprinkle breadcrumbs over the top with the grated cheese and bake until crunchy.
    • Storage - store any leftovers in an airtight container in the fridge for up to three days.
    • Freeze in an airtight container for up to 1 month (allow to defrost in the fridge overnight before reheating). To reheat, place in the oven at a medium temperature until heated through. You can also reheat individual portions in the microwave.

    Nutrition

    Calories: 420kcal | Carbohydrates: 24g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 274mg | Potassium: 601mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 25mg | Calcium: 297mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    5 from 1 vote (1 rating without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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