All veggies, all the time! That’s All-Veggie Au Gratin for ya. Every veggie you can think of is left swimming in the richest, creamiest, cheese sauce and topped with even more cheese for good measure. A little bit of herbal seasoning brings the flavor you’re craving to create a garden-fresh side dish you’ll always be wishing for. If you love veggies, well then, All-Veggie Au Gratin is your dream dish!
Ingredients
For the veggie mixture:
- 3 large squash, thinly sliced
- 3 large zucchinis, thinly sliced
- 3 russet potatoes, thinly sliced
- 1 medium eggplant, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 3 tablespoons flour
For the cheese sauce:
- 4 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 3 cups heavy cream
- 1 1/2 cups parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon pepper
For the topping:
- 1/2 cup parmesan cheese
- 5 sprigs thyme
- 5 sprigs rosemary, plus more, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large bowl, add the squash, the zucchinis, the potatoes, the eggplant, the red onion, the olive oil, the oregano, 1/2 tablespoon of the salt, and 1/2 tablespoon of the pepper. Drain the excess liquid.
Step 3 –Add the flour to the veggie mixture and toss to combine.
Step 4 –Place each slice of the veggie mixture vertically in a large round skillet or casserole dish, packing the slices together tightly, side-by-side, and following the curve of the skillet or dish. Repeat this process, moving closer toward the center, until all of the veggies are used.
Step 5 –Roast the veggies, about 25 minutes.
Step 6 –While the veggies are roasting, in a medium saucepan over medium-low heat, add the butter, the sliced shallots, and the garlic and cook until the butter starts to brown slightly.
Step 7 –Stir the heavy cream into the butter mixture.
Step 8 –Stir 1 1/2 cups of the parmesan cheese, the remaining salt, and the remaining pepper into the sauce mixture and cook until a creamy sauce forms. Turn off the heat.
Step 9 –Evenly pour the cheese sauce over the veggie mixture.
Step 10 –Top the au gratin with the remaining parmesan, the thyme sprigs, and 5 of the rosemary sprigs.
Step 11 –Bake the au gratin until the top is golden-brown, about 30 minutes.
Step 12 –Serve the au gratin garnished with the extra rosemary sprigs.
