Vegetable Au Gratin

This vegetable au gratin features crisp, tender vegetables smothered in a cheesy sauce, then topped with crispy breadcrumbs and parmesan.

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INGREDIENTS

– Butter – Flour – Milk – Cheese – Nutmeg – Salt Full Ingredients

Step-by-step instructions!

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First, preheat the oven to 340 degrees Fahrenheit. Melt the butter in a medium saucepan over medium-low heat.

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Add the milk 1/4 cup at a time, stirring after each addition to ensure there’s no lumps. Once all the milk is added, cook for 2 more minutes to thicken.

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In a large casserole dish, add the vegetables in an even layer. Pour on the creamy sauce, then stir until the veggies are evenly coated.

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Sprinkle the breadcrumbs and parmesan cheese evenly over the veggies.

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Any vegetables can be used in this dish however vegetables like zucchini may add extra liquid to the sauce causing the sauce to be a little watery.

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Vegetable Au Gratin

pickyeaterblog.com

This vegetable au gratin features crisp, tender vegetables smothered in a cheesy sauce, then topped with crispy breadcrumbs and parmesan.

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

First, preheat the oven to 340 degrees Fahrenheit. Melt the butter in a medium saucepan over medium-low heat.

Preheat Oven, Melt Butter, Cook Roux:

1

Add the milk 1/4 cup at a time, stirring after each addition to ensure there’s no lumps. Once all the milk is added, cook for 2 more minutes to thicken.

Add Milk & Cheese:

2

In a large casserole dish, add the vegetables in an even layer. Pour on the creamy sauce, then stir until the veggies are evenly coated.

Cover Veggies:

3

Sprinkle the breadcrumbs and parmesan cheese evenly over the veggies.

Top With Breadcrumbs:

4

Any vegetables can be used in this dish however vegetables like zucchini may add extra liquid to the sauce causing the sauce to be a little watery.

NOTES

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