Vegetable Au Gratin
I’m just going to jump right in, and let you know that my recipe for my Vegetable au Gratin is possibly one of the most delightful dishes I’ve ever eaten. Each ooey gooey cheesy bite keeps calling you back for more. And, I must admit that I can never resist the temptation. I have already added this dish as one of the showstoppers on my Thanksgiving menu, and I’m willing to bet that you will too.
What is Au Gratin?
Au Gratin in French means “by grating” or “with a crust”. In cooking it refers to either adding a breadcrumbs or grated cheese. In this recipe for Vegetable au Gratin, we’re definitely referring to grated cheese that is melted then browned.
When creating this recipe, I had a vision of colorful finley sliced vegetables following the circular motion of a cast-iron skillet. When thinking of what to top it with, I knew right away that I wanted it to be a cheesy cream sauce so that the final dish would not be mistaken for ratatouille. I just couldn’t get that image out of my head and I knew the flavor components I wanted to add, so I jumped in to attempt the recipe. I’m happy to say that my vision came together and now you have a recipe for a new side dish that is not only beautiful, but it’s down right delicious! The only downfall is that you can’t see the vegetables when the dish is completely finished because it’s topped with parmesan and herbs. Boo hoo, lol.
You guys, this Vegetable au Gratin does not disappoint! I just want you to be prepared to make a second batch, because this stuff is so delicious and addictive. Don’t say I didn’t warn you.
Don’t forget to Pin this recipe for later.
Do you need to peel the potatoes and squash for the au gratin?
No, you do not. For this recipe I prefer to keep the skin on all of the vegetables. The skin helps keep the form of the dish and it adds a bit of crispiness to the the dish during the first run in the oven.
If you like this recipe, then you may enjoy my Cheeseburger Tater Tot Casserole. Also, don’t forget to sign up for my monthly newsletter so that you never miss a recipe, conversation, or lifestyle hack.
Original post date 10/19/2020 Updated 11/7/2021
This was pretty easy to make, and the cheese sauce was delicious! I will be making this again.
This looks lovely and the circular placement of the vegetables in the skillet is the foundation for the traditional French “Tian Provencale”. I look forward to making your version with the cheese sauce; am sure it will be delicious! Question: you mention potatoes in the instructions but I do not see potatoes listed in the Vegetable list of ingredients. What type do you normally use in this recipe?
Merci beaucoup!
Thank you so much. I usually use russet potatoes for this dish, and I made sure the recipe is updated. Thanks for bring this to my attention. If you have any additional questions, please feel free to let me know.
Thank you for the great post
It works quite well for me
This looks so good and I cannot WAIT to make it!!