Brussels Sprouts, Kale, and Butternut Squash Au Gratin

Looking for a delicious way to enjoy Brussels sprouts, kale and butternut squash? Look no further than this easy-to-follow Brussels Sprouts, Kale, and Butternut Squash Au Gratin recipe. This dish is perfect for a cozy night in with your loved ones.

Ingredients:

1 lb. Brussels sprouts trimmed and quartered 1 large bunch kale, tough stems removed, leaves chopped 1 lb. butternut squash, peeled and diced 2 cloves garlic, minced 3 tablespoons olive oil, divided Salt and black pepper to taste 1 cup shredded Gruyere cheese 1/2 cup milk 1/4 cup flour Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish with 1 tablespoon of olive oil. In a large bowl, mix together Brussels sprouts, kale, butternut squash, garlic, 2 tablespoons of olive oil, salt and pepper. Pour mixture into the prepared baking dish. In a medium bowl, mix together Gruyere cheese, milk and flour. Pour over vegetables. Bake in the preheated oven for 25 minutes or until cheese is melted and bubbly. Enjoy!

Vegetables Au Gratin with Gruyere and Parmesan Cheese

This Vegetables Au Gratin with Gruyere and Parmesan Cheese recipe is a delicious way to enjoy your vegetables! The cheese sauce is flavorful and creamy, and the vegetables are perfectly cooked.

Ingredients:

1 tablespoon butter

1 onion, chopped

1 garlic clove, minced

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper, to taste

8 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

1 pound broccoli florets, blanched 2 tablespoons bread crumbs*

Instructions:

1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter.

2. In a large saucepan, melt butter over medium heat. Add onions and garlic and cook until softened, about 5 minutes. Stir in flour and continue cooking for 1 minute. Gradually whisk in milk and bring to a simmer. Cook until thickened,about 5 minutes. Season with salt and pepper, to taste.

3. Pour sauce into prepared baking dish. Sprinkle with Gruyere cheese and Parmesan cheese. Top with broccoli florets. Sprinkle with bread crumbs.

4. Bake for 20-25 minutes or until heated through and bubbly on top. Serve immediately

Cheesy Potato and Vegetable Au Gratin Casserole Recipe

Looking for an easy, cheesy potato casserole recipe? Look no further! This potato and vegetable au gratin casserole is simple to make, and it's sure to please everyone at your next potluck or family gathering.

Ingredients:

6 cups frozen diced potatoes

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups frozen mixed vegetables (such as broccoli, cauliflower, and carrots)

Directions: Preheat oven to 400 degrees F. In a large bowl, combine the potatoes, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and pepper. Mix well. Pour the mixture into a 9x13-inch baking dish. Top with the frozen vegetables. Bake for 40 minutes or until the vegetables are cooked through and the potatoes are tender. Serve hot. Enjoy!

Loaded Veggie Au Gratin | Gimme Some Oven

This Loaded Veggie Au Gratin is the perfect comforting side dish for your fall and winter meals! It's loaded with healthy vegetables, and smothered in a creamy cheese sauce.

Ingredients:

2 tablespoons butter 2 cloves garlic, minced 1/4 cup all-purpose flour 1 cups milk 1 cups vegetable broth 1 teaspoon dried thyme salt and black pepper, to taste 8 ounces pipe rigate or other wide pasta, cooked according to package instructions 1 cups shredded cheddar cheese 3 cups chopped broccoli florets 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish with butter.
2. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour until smooth. Gradually whisk in milk and vegetable broth until smooth. Stir in thyme, salt, and pepper, to taste. Bring mixture to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
3. In the prepared baking dish, combine cooked pasta, cheddar cheese, broccoli florets, and Parmesan cheese. Pour sauce over top and stir gently to combine everything evenly. Bake for 20-25 minutes or until heated through and bubbly on top. Serve immediately Video:

Skinny Vegetables Au Gratin

This skinny vegetables au gratin recipe is a delicious and healthy way to enjoy your favorite veggies. Loaded with cheese, this dish will satisfy your cravings while keeping you on track with your healthy eating goals.

Ingredients:

1 tablespoon olive oil 2 cups sliced mushrooms 1 cup thinly sliced zucchini 1 cup thinly sliced yellow squash 1 cup shredded reduced-fat cheddar cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all-purpose flour 2 cups fat-free milk 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 teaspoon nutmeg nonstick cooking spray 3 tablespoons panko bread crumbs 1 tablespoon chopped fresh parsley leaves Instructions: