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–+ servings
David Murphy

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Recipes
Cuisine: Side

Ingredients
  

  • 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

Instructions
 

  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.

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