Cheddar Vegetable Au Gratin is one of those deliciously flavorful cheesy vegetable casseroles that are the perfect side dish for any time of the year — combining Broccoli, cauliflower, carrots, and tons of creamy cheese sauce, all baked to perfection in one casserole dish.
Who doesn’t love comfort food at any time of the year? I love my salads, but I also want delicious comfort food as well from time to time. What I love about this recipe is if you don’t want to run your oven, you can easily accomplish making this recipe in a convection oven or large toaster oven too.
When I make my Cheddar Vegetable Au Gratin, I like using fresh cauliflower and broccoli, and you can also save time, though if you like by using a leading brand of organic frozen veggies if you want to do this on a busy weeknight. Trust me, I’ve done it a few times in a pinch, and it was still perfect.
I roasted the veggies for the recipe this time rather than steaming them, and it really enhanced the flavor, but again, if you want a faster version, you can also steam them and be done with it. Do what works for you and your family.
I always like for you to see what the food/recipe looks like when it’s done baking or cooking. I don’t use a bunch of professional, slick food tricks to make the methods look better when I photograph the images on my blog. You can rest assured this is pretty much what your casserole will look like when you are done baking it in the oven or convection oven.
I also want you to feel confident that any of the recipes I make you can easily accomplish, and it will always look close to what you see on the blog, not spiffed up with inedible items that make it impossible to replicate when you make it yourself. I know how frustrating that can be.
Have you ever went on Pintrest.com and attempted to make a recipe that looked fabulous, followed every direction to a T, used all the ingredients it called for, cooked it as stated, and turned out with an epic flop that tastes like a sheer disappointment? It’s a sad day at the dinner table when that happens.
Trust me; we have all been in that boat a time or two in the past. We can either laugh or cry at the time, but eventually, we have to move on to better resources for recipes. I like to try my recipes out on our family and friends so that I can make any needed tweaks before posting here for Y’all to make your loved ones.
Ingredients needed for Cheddar Vegetable Au Gratin
Four tablespoons of unsalted butter
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
Four carrots sliced
One large onion, chopped
1/4 cup all-purpose flour
Two cups half-and-half cream
Two cups freshly shredded sharp white Cheddar, divided
Kosher Salt, to own taste
Freshly ground black pepper, to taste
1/4 teaspoon of ground nutmeg
2/3 cup Parmesan Cheese, topping
Use organic frozen veggies and skip part of the prep and cook time.
If your avoiding using your oven in the heat, use a convection oven or large toaster oven to keep the house from being overheated.
Panko breadcrumbs can be substituted for the parmesan cheese topping if desired.
Cheddar Vegetable Au Gratin
- 4 tablespoons unsalted butter
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut in florets
- 4 carrots, sliced
- 1 large onion, chopped
- ¼ cup all-purpose flour
- 2 cups half and half creamer
- 2 cups shredded sharp white cheddar cheese
- kosher salt to own taste
- freshly ground pepper to own taste
- ¼ teaspoon ground nutmeg
- ⅔ cup Parmesan Cheese, for topping
- Cooking spray
- Preheat the oven to 450 degrees F°
- Pretreat a large baking dish with butter and add the broccoli, cauliflower carrots, and onion. Roast until slightly golden browned, about 15 minutes.
- In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar cheese, kosher salt, pepper, nutmeg and whisk until the cheese is melted.
- Remove the broccoli, cauliflower, carrots, and onion from the oven and pour the Cheddar cheese mixture over the top. Sprinkle evenly with the parmesan cheese and bake until golden brown on 400 degrees F, 25 to 30 minutes.
- Serve after cooling the casserole for about 5 minutes on a heat-safe area
- Use quality organic frozen veggies and skip part of the prep and cook time.
- If your avoiding using your oven in the heat, use a convection oven or large toaster oven to keep the house from being overheated.
- Panko breadcrumbs can be substituted for the parmesan cheese topping if desired.
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