Vegetables Au Gratin with a Bechamel Sauce

This is a simple Vegetables Au Gratin that can be whipped up in a short period of time with very little effort. The results, however, are quite impressive. The vegetables are cooked until tender and then blanketed in a creamy, cheesy bechamel sauce that is just begging to be eaten.

To make the vegetables au gratin, you will need:

1 1/2 cups of vegetable broth

1/2 cup of white wine or milk

1/4 cup of all-purpose flour

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 teaspoon of black pepper

pinch of salt

8 ounces of sliced mushrooms (I used baby portabella mushrooms) 5 cups of assorted sliced vegetables (I used potatoes, carrots, celery, and onion) 2 cups of shredded cheddar cheese (or any other type of cheese)

Preheat oven to 375 degrees F. Grease a 9×13 baking dish with cooking spray. In a large saucepan over medium heat, whisk together the vegetable broth, white wine or milk, flour, garlic powder, onion powder, black pepper and salt. Bring to a simmer and cook until thickened. Add the mushrooms and vegetables and cook until tender. Pour the mixture into the prepared baking dish. Sprinkle with cheese. Bake for 20-25 minutes or until cheese is melted and bubbly. Enjoy!

Vegetables Au Gratin with a Cheese Sauce

A delicious, cheesy way to enjoy your vegetables!

Ingredients: 1 lb. of frozen broccoli florets 1/2 cup of grated Parmesan cheese 1/4 cup of all-purpose flour 1 1/2 cups of milk 2 cloves of minced garlic 1/4 teaspoon of black pepper 8 oz. of shredded cheddar cheese Instructions: 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. 2. In a large saucepan, cook the broccoli over medium heat for 5 minutes, or until softened. Stir in the Parmesan cheese, flour, milk, garlic, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. 3. Pour the mixture into the prepared baking dish. Sprinkle with the cheddar cheese. Bake for 20 minutes, or until bubbly and cheese is melted.

Vegetables Au Gratin with a Creamy Garlic Sauce

This dish is a creamy, cheesy vegetable au gratin with a flavorful garlic sauce. It's the perfect side dish for your next get-together!

Ingredients:

For the Vegetables:

1 large zucchini, sliced into thin rounds

1 large yellow squash, sliced into thin rounds

1 cup Brussels sprouts, quartered

1/2 cup shredded mozzarella cheese

For the Garlic Sauce:

1/2 cup milk

1/4 cup all-purpose flour 75% reduced-fat cream cheese, softened (3 oz) 1 tablespoon olive oil or butter 3 cloves garlic, minced or pressed through a garlic press (about 1 tablespoon) 1 teaspoon Italian seasoning blend or dried oregano leaves salt and black pepper to taste

Instructions:

Preheat oven to 375 degrees. Lightly spray an 8-inch baking dish with cooking spray.

To make the vegetables: In a large bowl, combine the zucchini, yellow squash, Brussels sprouts and mozzarella cheese. Toss to coat well. Pour into the prepared baking dish. To make the garlic sauce: In a small bowl, whisk together milk and flour until smooth. Stir in cream cheese, olive oil or butter, garlic and Italian seasoning until well combined. Pour over vegetables. Sprinkle with salt and black pepper. Bake for 25 minutes, or until heated through and bubbly around the edges. Serve immediately. Enjoy!

Vegetables Au Gratin: A French Classic

One of the most popular French vegetable dishes is vegetables au gratin. This dish is made with thinly sliced vegetables that are layered with cheese and cream sauce and then baked.

There are many different versions of this dish, but the basic ingredients are always the same. The vegetables can be any type that you like, but some of the most popular options include potatoes, onions, carrots, and Brussels sprouts.

The cheese and cream sauce can also be customized to your liking. Most people use Gruyere or Swiss cheese, but you can also add other types of cheese if you prefer. And, the cream sauce can be made with either milk or heavy cream.

Once the vegetables and cheese are layered in a baking dish, the dish is typically covered with foil and then baked for about 30 minutes. After 30 minutes, the foil is removed and the dish is then baked for an additional 10 to 15 minutes until it is golden brown and bubbly.

Vegetables au gratin is a delicious and easy French classic that everyone will love!

20 Delicious Vegetable Au Gratin Recipes

Au gratin dishes are a great way to show off your culinary skills. This type of dish consists of various vegetables or fruits that have been cooked in a creamy sauce and then covered with cheese or bread crumbs.

The best part about this type of dish is that you can adapt it to your own taste. You can use different types of cheese, herbs, and spices to create a unique and flavorful au gratin dish.

Below are 20 delicious vegetable au gratin recipes that will amaze your guests. So, fire up the oven and get cooking!

1. Vegetable Au Gratin with Gruyere Cheese

This vegetable au gratin recipe uses Gruyere cheese for added flavor. The cheese pairs perfectly with the creamy sauce and the tender vegetables.

Ingredients:

1/2 cup unsalted butter, melted 1/2 cup all-purpose flour 2 cups milk 1 teaspoon salt 1/4 teaspoon black pepper 2 cups shredded Gruyere cheese (8 ounces) 1/4 cup fresh parsley leaves, chopped 3 cups bite-size broccoli florets (about 1 pound) 1 1/2 cups sliced carrot (3 medium carrots) 1 large onion, chopped finely

Instructions: Preheat oven to 400 degrees F. Grease a 3-quart baking dish with butter. In a small bowl, stir together melted butter and flour until well blended; set aside. Heat milk in a medium saucepan over medium heat until hot but not boiling; gradually add butter mixture, whisking constantly until smooth. Stir in salt and pepper. Reserve 1 cup of the sauce mixture; set aside. To the remaining sauce mixture in the saucepan, add broccoli, carrots, onion, and Gruyere cheese; stir until cheese is melted. Pour broccoli mixture into prepared dish. Pour reserved sauce mixture over broccoli mixture. Bake for 25 minutes or until bubbly and golden brown on top. Sprinkle with chopped parsley before serving.

1. Roasted Vegetable Au Gratin Recipe with Parmesan Cheese 10 minutes prep time ! Roasting brings out such amazing flavor in vegetables—plus there's hardly any cleanup involved since you just bake everything on one tray! You can find more recipes like this one on my blog: https://www.... skipped to instructions

Ingredients: nonstick cooking spray 1 large red onion, quartered and then sliced thin 1 red bell pepper, stem removed, seeded, and diced small 1 orange bell pepper, stem removed, seeded, and diced small 4 cloves garlic, peeled and left whole 1 1/2 tablespoons extra-virgin olive oil coarse kosher salt freshly ground black pepper

‍Topping: ‍3/4 cup freshly grated Parmesan cheese (3 ounces) ‍3 tablespoons unseasoned dry bread crumbs

Instructions: Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet generously with cooking spray; set aside. In a large bowl,. Toss together onion, bell peppers,, garlic,, olive oil,, salt,, and black pepper until vegetables are coated evenly with oil mixture.. Transfer vegetables to prepared baking sheet; roast for 25 minutes,. Remove from oven; increase oven temperature to 500 degrees F (260 degrees C). Sprinkle Parmesan cheese evenly over roasted vegetables.. Sprinkle bread crumbs over Parmesan cheese.. Return baking sheet to oven; roast an additional 5 minutes or until bread crumbs are golden brown.. Serve immediately..

‍ Nutrition Information Serving Size: 2 generous servings Calories: 403 Fat: 26 g Saturated Fat: 8 g Cholesterol: 36 mg Sodium: 977 mg Carbohydrates: 27 g Fiber: 7 g Sugar: 10 g Protein: 17 g 3.. Butternut Squash Gratin Recipe with Hazelnut Browned Butter Sage SauceIngredients : 4 cups cubed butternut squash (from about 1 pound squash) 2 tablespoons olive oil Salt Freshly ground black pepper 1/4 teaspoon nutmeg 2 cloves garlic minced 2 shallots minced 1/4 cup all-purpose flour 2 cups warm milk 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh sage 10 fresh thyme leaves Browned Butter Sage Sauce : 6 tablespoons unsalted butter 2 tablespoons finely chopped hazelnuts 3 cloves garlic minced 3 tablespoons chopped fresh sage Leaves from 4 sprigs thyme leaves Salt Freshly ground black pepper Instructions : Directions : Preheat oven to 375°F (190°C). Toss butternut squash cubes with olive oil,, nutmeg,, salt,, black pepper,, garlic,, shallots,, and flour in a large bowluntil all cubes are coated.; spread them out in apan.) Roast for 30 minutes in middle of oven