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Vegetable au gratin

Vegetable Au Gratin | Mixed Veg Au Gratin recipe

Vegetable Au gratin is a French recipe, baked with veggies, white sauce as base and lots of cheese on top.
5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine French, Global
Servings 6
Calories 250 kcal


  • Baking pan or casserole
  • Cooking pan


To cook veggies:

  • 2 tbsp Butter
  • ½ cup Carrots
  • ½ cup Beans
  • ½ cup Cauliflower
  • ½ cup Green peas
  • ½ cup Potato
  • 1 tsp Italian mixed herbs
  • ½ tsp Red chilli flakes
  • 1 tsp Salt
  • ½ tsp Pepper powder

To make Sauce:

  • 1 tbsp Butter
  • ¼ cup Flour all-purpose
  • 1 cup Whole milk
  • 1 tbsp Garlic grated
  • ½ tsp Salt
  • ½ tsp Pepper powder

For crust:

  • 1 cup Parmesan or Cheddar shredded



  • Wash and chop all the veggies you are using. I always like to use fresh veggies over frozen ones. You are free to use any of your favorite veggies fresh or frozen.


    Roast or cook the veggies:

    • Heat 2tbsp of butter in a cooking pan.
    • Saute all the veggies you are using. I used carrots, beans, potatoes, cauliflower and greenpeas 1/2 of each.
    • Let the veggies roast in butter for a minute.
    • Add a tsp of salt, Italian mixed herbs each and 1/2tsp of red chilli flakes, and pepper powder.
    • Cover with a lid and fast cook the vegetables for two mins. The veggies should retain the crunchy texture as we are going to bake them again. Do not overcook the veggies. Do not add water, just roasting and flash cooking a few minutes would be perfect.
    • Switch off and transfer the veggies to a plate and set aside.

    Make white sauce:

    • Add a tbsp of butter to the same pan and heat it.
    • Gradually add 1/4 cup of all-purpose flour and roast well. Saute for two mins until fragrant for two minutes.
    • Add a cup of warm milk and whisk well quickly. The flour tends to make lumps if cold milk is added.
    • Do not worry if small lumps are formed. Just remove the pan from the heat for a minute, whisk briskly and break the lumps. Put the pan back on the stove, reduce the heat and cook the sauce.
    • Add a tbsp of grated garlic, 1/2tsp of pepper and salt. Mix well for few minutes and switch off. If you want your gratin to be extra creamier add fresh cream with milk. Or half and half milk and cream.
    • Switch off.

    How to bake Vegetable Au gratin:

    • Preheat the oven to 400 degrees F(204C).
    • I used a 9*13" glass casserole pan to bake my gratin. Fill up your baking pan with the sauce as the first layer.
    • Add the roasted veggies and spread evenly.
    • Pour the remaining sauce on top and mix gently.
    • Spread a lavish amount of cheese(or a mix of cheddar, Swiss, Parmesan, or feta)of your choice. I used a cup of shredded Parmesan cheese.
    • Sprinkle some pepper powder and herbs as you wish.
    • Cover the pan with aluminum foil and bake for ten minutes.
    • After ten minutes take out the pan, remove the foil and put the pan back in the oven. Bake for ten more minutes until the nice cheesy crust is formed on top.
    • Alternately if you use the broiler-safe pan you can broil for just two mins. If you want to broil the gratin, the first ten minutes of baking is enough.
    • Let it cool down a bit, slice and serve hot.



    1) Use the right size baking pan to get crusty au gratin. Round or square or oblong or rectangular glass casserole or porcelain anything is perfect.
    2) For chicken au gratin the cooking and baking time may vary. Use the same recipe for potato au gratin provided you roast the potato first.
    3) Adjust spice as per your taste.
    4) Please check out the story above the recipe card for detailed steps and tips.


    Calories: 250kcal
    Keyword Au gratin, cheesy gratin, French veg recipes, veg au gratin recipe, Vegetable au gratin
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