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.
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, 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!
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.
- 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.
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.
Step 2 - Prepare The Vegetables
Peel the vegetables, if needed, and slice them very thinly.
Arrange the vegetable slices in the prepared dish.
Step 3 - Pour The Cream Mixture Over The Vegetables
Pour the cream mixture all over the vegetables.
Step 4 - Bake
Cover tightly with foil and bake until the vegetables are soft.
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.
Step 7 - Serve
Allow the vegetable au gratin to stand for a few minutes before serving.
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
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.
Au gratin is a French term given to a vegetable dish that is topped by a brown crust, usually breadcrumbs or cheese.
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.
Related Recipes
For more easy, comforting meals, have a look at these other popular vegetarian recipes:
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Vegetable Au Gratin
Ingredients
- 1 ½ cups (360 ml) thickened cream heavy cream
- 30 g (2 tbs) butter melted
- 2 tsp 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
- 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.
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