Cheddar Vegetable Au Gratin
This vegetable au gratin features crisp, tender vegetables smothered in a cheesy sauce, then topped with crispy breadcrumbs and parmesan. You're going to love this easy side dish or main meal that is ready in less than an hour! Kid-friendly & vegetarian.
Servings: 8 servings
Calories: 251kcal
Ingredients
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups low-fat milk
- 1⅓ cup grated cheddar cheese
- ½ tsp nutmeg
- ½ tsp salt
- ½ tsp pepper
- 1 head of broccoli cut into florets
- ½ large cauliflower cut into florets
- 4 carrots peeled and sliced
- ⅔ cup panko crumbs
- ⅓ cup grated parmesan cheese
Instructions
- Preheat the oven to 340 degrees F / 170 C.
- Melt the butter in a medium pot over a medium-low heat.
- When melted sprinkle in the flour and stir to combine, cook on low heat for 2 minutes.
- Add ¼ cup of milk at a time, stirring in between each addition to ensure there’s no lumps.
- When all the milk has been added continue to cook for another 2 minutes, stirring continuously.
- Add the cheddar cheese, nutmeg, salt and pepper. Stir for 3-4 minutes until well combined and cheese is fully melted, adjust seasoning to taste. Remove from the heat.
- In a large oven dish add the vegetables in an even layer, cover with the cheese sauce, stirring gently to ensure the vegetables are coated in the sauce.
- Sprinkle the panko crumbs and parmesan cheese over top of the vegetables.
- Bake in the oven for 30-35 minutes. The topping should be a lovely golden color and the vegetables should be tender.
- If the vegetables need to be cooked a little longer cover the baking dish with foil and continue to cook for a further 5-10 minutes until completely cooked through, do not over cook.
- Serve immediately or store leftovers in the fridge for up to 4 days.
Notes
- 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.
- If you’d like to reduce some fat in this dish simply ½ the amounts of cheese.
- Gluten free flour and be used instead of all-purpose flour.
- Any milk can be used, including plant based milk.
- When cutting the broccoli and cauliflower into florets make sure they’re all a similar size to ensure even cooking.
- Frozen vegetables can also be used.
Nutrition
Calories: 251kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 497mg | Potassium: 575mg | Fiber: 4g | Sugar: 7g