Vegetable Au Gratin

Vegetable Au Gratin is totally worth the bit of extra prep needed to create this colorful and delicious side dish.

vegetable au gratin on a wooden spoon

Adding an amazing cheese sauce is a great way to introduce children to new veggies. Actually many adults would prefer their vegetables prepared this way too! 

You just combine all the things we love, like cheese and fresh cream, with delicious seasonal vegetables. Bake until soft and bubbly and the house smells delicious. Sounds like a recipe for success! 

Make lots because everyone will want seconds. Don’t forget to add some thick crusty bread to soak up every drop of cheese sauce from your plate!

glass dish with baked vegetables

What are Vegetable Au Gratin?

Vegetables will vary from recipe to recipe but “Au Gratin” is a cooking term that refers to food cooked with a crumbled or grated crust on top; usually cheese, egg, or breadcrumbs. This delicious mix of seasonal root vegetables oven-baked in sharp cheddar and parmesan cheese sauce will wow your guests or satisfy your family, and can be served alongside some roasted pork, beef, or chicken.

How Do I Store Vegetable Au Gratin?

Leftovers can be stored in an airtight container for up to 4 days once completely cooled to enjoy another time. They’re awesome taken to work and reheated in the microwave for an easy and tasty lunch. Reheated dishes are often better the second time around.

You can also prep Vegetables Au Gratin earlier in the day and store it in the refrigerator.

vegetable au gratin on a white plate

Can I Freeze Vegetables Au Gratin?

Yes, you can! Place leftovers in an airtight container and store in the freezer for up to 4 months. Let them thaw overnight in the refrigerator before reheating. Pop in a 400 degree oven for 30-60 minutes depending on the portion size and until piping hot.


  • Use a mandolin to equally slice your vegetables. They’ll look beautiful and all cook evenly.
  • Measure liquids accurately and cover your pan tightly while cooking to prevent watery vegetables.
  • Use high starch potatoes like Russets to help thicken your cheese sauce.
  • Use fresh cream or half & half to help ensure a thick and creamy cheese sauce.
close view of creamy vegetable au gratin


Cauliflower Fritters
Baked Potato Slices
Pumpkin Mac and Cheese


  • While it may taste the same, pink cream sauce is not particularly appetizing. Avoid moving the beets around too much so that their natural color doesn’t bleed onto the other veggies. Prepare them in a separate dish and then add them in. 


  • Root vegetables work best, so feel free to use whatever you have on hand or just omit or add whatever you prefer. 
  • Prepare the recipe using your favorite type of cheese or whatever you have on hand. Cheese is cheese – it’s all amazing! So you can’t really go wrong!
ingredients for making a creamy vegetable au gratin

More Yummy Vegetable Side Dish Recipes You’ll Enjoy

If you like this delicious Vegetable Au Gratin recipe, you’ll want to try some of our other tasty sides! Try any from the list below.

Cauliflower Stuffing
Potatoes au Gratin
Cauliflower Mac and Cheese
Roasted Potatoes, Brussels Sprouts, and Carrots
Broccoli & Mushroom Casserole

Yield: 4

Vegetable Au Gratin

Vegetable Au Gratin

Vegetable au Gratin is the yummiest, creamiest, cheesiest way to eat your veggies. Prepped in just 10 minutes, your family will love this flavorful, colorful side dish.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes


  • 2 medium beets
  • 2 medium yellow squash
  • 2-3 medium potatoes
  • 1 large and long sweet potato
  • 3-4 small parsnips
  • 3-4 sticks of fresh thyme
  • 1 cup heavy whipping cream (or half and half)
  • 1 cup parmesan cheese
  • 1 cup sharp white cheddar, crumble
  • Salt and pepper to taste


  1. Preheat the oven to 400F.
  2. Slice all of your vegetables on a mandolin. Slice your beets last so they don’t ‘bleed’ onto the other vegetables. Pull the thyme leaves off their sticks and crumble your cheddar as well.
  3. Separate the vegetables into two bowls, one for the beets and another for everything else.
  4. Pour ½ of the cream and ½ of the parmesan into the bowl with the squash, potatoes, and parsnips. Add ¼ cup of parmesan and just enough cream (a tablespoon at a time) in with the beets to slightly douse them so they ‘bleed’ less. Add salt, pepper, and thyme to both bowls.
  5. Add the remainder of the cream and parmesan to the bottom of an oiled 8x10 pan.
  6. Add our vegetables to the pan. You can do this in a pattern or sections for each vegetable. Be careful moving the beets around too much.
  7. Add your crumbled cheddar to the top with black pepper and more thyme if desired.
  8. Cover with tin foil. Cook for 30-40 minutes at 400F.
  9. Let sit for 10-15 minutes after it’s finished before serving.

Did you make this recipe?

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