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Test Kitchen Approved

All-Veggie Au Gratin

Time: 1 hour 20 minutes

Yield: 6 servings

About

All veggies, all the time! That's All-Veggie Au Gratin for ya. Every veggie you can think of is left swimming in the richest, creamiest, cheese sauce and topped with even more cheese for good measure. A little bit of herbal seasoning brings the flavor you're craving to create a garden-fresh side dish you'll always be wishing for. If you love veggies, well then, All-Veggie Au Gratin is your dream dish!

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Ingredients

  • For the veggie mixture:
  • 3 large squash, thinly sliced
  • 3 large zucchinis, thinly sliced
  • 3 russet potatoes, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 3 tablespoons flour
  • For the cheese sauce:
  • 4 tablespoons butter
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups heavy cream
  • 1 1/2 cups parmesan cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • For the topping:
  • 1/2 cup parmesan cheese
  • 5 sprigs thyme
  • 5 sprigs rosemary, plus more, to taste, for garnish

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large bowl, add the squash, the zucchinis, the potatoes, the eggplant, the red onion, the olive oil, the oregano, 1/2 tablespoon of the salt, and 1/2 tablespoon of the pepper. Drain the excess liquid.

Step 3 -Add the flour to the veggie mixture and toss to combine.

Step 4 -Place each slice of the veggie mixture vertically in a large round skillet or casserole dish, packing the slices together tightly, side-by-side, and following the curve of the skillet or dish. Repeat this process, moving closer toward the center, until all of the veggies are used.

Step 5 -Roast the veggies, about 25 minutes.

Step 6 -While the veggies are roasting, in a medium saucepan over medium-low heat, add the butter, the sliced shallots, and the garlic and cook until the butter starts to brown slightly.

Step 7 -Stir the heavy cream into the butter mixture.

Step 8 -Stir 1 1/2 cups of the parmesan cheese, the remaining salt, and the remaining pepper into the sauce mixture and cook until a creamy sauce forms. Turn off the heat.

Step 9 -Evenly pour the cheese sauce over the veggie mixture.

Step 10 -Top the au gratin with the remaining parmesan, the thyme sprigs, and 5 of the rosemary sprigs.

Step 11 -Bake the au gratin until the top is golden-brown, about 30 minutes.

Step 12 -Serve the au gratin garnished with the extra rosemary sprigs.

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