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–+ servings
vegetable au gratin served on a white plate with herbs

Amazing Veggies Au Gratin

Isabel Laessig
Classic root vegetables come together in a creamy white sauce and cheese mixture, creating the perfect side dish for any occasion. Ready in less than an hour, this is a one-skillet vegetable dish baked to golden perfection!
3.80 from 10 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 676 kcal

Equipment

Ingredients
  

  • 3 Parsnips peeled and thinly sliced
  • 2 Sweet potatoes peeled and thinly sliced
  • 3 Beets peeled and thinly sliced
  • 4 ounces Gruyere cheese shredded
  • 8 ounces Parmesan cheese grated and divided into 3 portions
  • 2¼ cups heavy cream divided into 3 portions
  • 1 Tablespoon fresh thyme minced and divided into 3 portions, with extra for garnish
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F. Peel and slice your vegetables using a knife or a mandoline, and add to 3 separate bowls.
    3 Parsnips, 2 Sweet potatoes, 3 Beets
    sliced vegetables for au gratin in 3 dishes
  • Add ⅔ cup of the heavy cream and 2 ounces of the parmesan to each bowl. Add some of the thyme to each bowl along with salt and pepper. Toss to evenly coat.
    8 ounces Parmesan cheese, 2¼ cups heavy cream, 1 Tablespoon fresh thyme, salt and pepper to taste
    heavy cream and cheeses added to veggies in bowls
  • Arrange the sliced vegetables in the cast iron skillet by color in whatever way is most pleasing to you. Pour what was left of the heavy cream mixture from the parsnips and sweet potato bowl over the sliced veggies. Do not use the beets mixture as it will be too pink.
    vegetables au gratin in the skillet before baking
  • Cover and bake in the oven for 40-45 minutes. When time is up, remove cover and top with the rest of the parmesan and the gruyere. Place under broiler for 3 minutes or so to create a crispy and golden cheese layer on top.
    4 ounces Gruyere cheese, 8 ounces Parmesan cheese
    vegetable au gratin baked in cast-iron skillet
  • Garnish with fresh thyme, and enjoy!
    vegetable au gratin plated on a white plate

Notes

  • If you have leftover cream mixture to pour back over the vegetables after they are arranged in the skillet, avoid the cream mixture from the beet juice. It will have a pink color and be unappetizing to look at once baked.
  • A mandolin will make for easier slicing than using a traditional kitchen knife. They are extra sharp, so be careful when using one.
  • When picking your root vegetables, try to select veggies similar in size. This will keep everything uniform.
  • As you make your layers in the baking dish, add the veggies in small sections. This will give it a very presentable look after it is baked!

Nutrition

Serving: 1gCalories: 676kcalCarbohydrates: 37gProtein: 24gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 169mgSodium: 784mgPotassium: 802mgFiber: 7gSugar: 10gVitamin A: 12543IUVitamin C: 19mgCalcium: 758mgIron: 2mg
Keyword Au Gratin Vegetables, Vegetable Au Gratin, Veggies Au Gratin
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