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, 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!
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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 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
- 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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