Cheddar Vegetable Au Gratin

July 16, 2018 (Last Updated: March 30, 2021)

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.

 

Cheddar Vegetable Au GratinWhen 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.

 

 

 

 

 

Cheddar Vegetable Au GratinI 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.

 

 

 

Cheddar Vegetable Au GratinHave 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.

 

 

 

 

 

Cheddar Vegetable Au Gratin

 

 
 
 
 

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
 
 
 

 

Recipe Tips:

  1. Use organic frozen veggies and skip part of the prep and cook time.
  2. If your avoiding using your oven in the heat, use a convection oven or large toaster oven to keep the house from being overheated.
  3. Panko breadcrumbs can be substituted for the parmesan cheese topping if desired.
 

 

 

 

 

Cheddar Vegetable Au Gratin

Cheddar Vegetable Au Gratin

Heidy McCallum
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.
4.81 from 47 votes
Prep Time 20 mins
Cook Time 50 mins
Cool 10 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine American, French
Servings 8 People
Calories 335 kcal

Ingredients
  

  • 4 tablespoons unsalted butter
  • ½ head broccoli, cut into florets
  • ½ 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
  • cup Parmesan Cheese, for topping
  • Cooking spray

Instructions
 

  • 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

Notes

  1. Use quality organic frozen veggies and skip part of the prep and cook time.
  2. If your avoiding using your oven in the heat, use a convection oven or large toaster oven to keep the house from being overheated.
  3. Panko breadcrumbs can be substituted for the parmesan cheese topping if desired.
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Serving: 01Calories: 335kcalCarbohydrates: 15gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 74mgSodium: 374mgPotassium: 469mgFiber: 3gSugar: 4gVitamin A: 6076IUVitamin C: 55mgCalcium: 401mgIron: 1mg
Keyword Au Gratin, Cheddar Vegetable Au Gratin
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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.

 

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55 Comments

  • Reply
    Debbie Blythe
    January 30, 2021 at 2:40 pm

    Hi – I’m planning to get some au gratin dishes to make something special for company, and I was looking for some good vegetarian recipes, and yours looks wonderful. I’m not sure what size dish to buy, though. The one you have pictured looks like the Le Creuset dish i’m planning to buy, but I don’t know what size to get. Could you please tell me what size au gratin dish you used – and what size to use if you double or triple the recipe? Thank you!

    • Reply
      hmccallum
      January 31, 2021 at 7:48 am

      Good morning Debbie-
      It’s really just an average size oblong casserole dish. I’m not home, so I can not measure it right now but will later if I get a chance. Honestly, I usually eyeball my casserole dishes and go from there. If you are doing double, I would recommend, if it is not a fancy affair, just getting the metal toss away pans they sell. I never trust my good casserole dishes out of the house. My neighbor jokes and calls me the container Nazi. This annoys me since she’s never returned a dish in her life. Lol!!

  • Reply
    Southern Chili Cornbread Casserole | The McCallum's Shamrock Patch
    December 29, 2020 at 9:48 am

    […] 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. […]

  • Reply
    Steve
    December 26, 2020 at 5:04 am

    I made this dish precisely as it was written to accompany Christmas dinner. It paired wonderfully with the prime rib my son prepared. Everyone commented on its great flavor and texture. I topped it with a combination parmesan and panko crumbs which gave it a nice crunch, and looked identical to the one in your photo. Everyone had seconds and the serving dish was empty by meal’s end……..I guess that says it all. Thank You for sharing this recipe. I am looking forward to making it again.

    • Reply
      hmccallum
      January 20, 2021 at 7:28 am

      That’s so awesome to hear, Steve! Happy New Year, and Thank you for sharing!!

  • Reply
    Allen
    December 17, 2020 at 4:57 pm

    This was so good! I’m doing keto, so I omitted the flour and reduced the onion and carrots, but I appreciate the nutmeg’s inclusion. It instantly elevated the dish. Thank you for providing directions for both fresh and frozen veggies.

    • Reply
      hmccallum
      January 20, 2021 at 7:29 am

      Thank you, Allen! I’m glad it worked out for your Keto diet! Happy New Year, and thanks for sharing!

  • Reply
    Amy
    December 13, 2020 at 6:57 pm

    Delicious! I made this tonight only omitted the nutmeg because I was out , but most definitely a keeper!

  • Reply
    Sue G
    November 14, 2020 at 8:02 pm

    Hi – could I substitute almond flour? On keto and but for the flour and carrots this would be amazing for that purpose. Thanks!

    • Reply
      Allen
      December 18, 2020 at 1:17 am

      I didn’t use flour. Heavy cream will thicken in the oven.

  • Reply
    Angie McCourt
    October 29, 2020 at 3:13 pm

    Do the veggies get mushy? It seems like 25-30 mins cook time is plenty to cook the vegetables without having to pre-cook them?

    • Reply
      hmccallum
      October 30, 2020 at 3:47 pm

      Good afternoon Angie. The veggies do not if you are using (FRESH) if you are not then I would say they would. I hope that helps you have a great day. Thanks for dropping by.

  • Reply
    Ricky
    September 30, 2020 at 12:28 am

    I made this Cheddar Vegetable Au Gratin and it turned out perfect! Great instructions and tips. I will be saving this recipe to make again during the holidays.

    • Reply
      hmccallum
      October 30, 2020 at 3:48 pm

      Thank you, Ricky! Glad you enjoyed the recipe and instructions.

  • Reply
    Natalie
    April 29, 2020 at 12:10 pm

    I made this and we loved it!

    If I’m going to use frozen veggies, what quantity would I need to buy?

    Thanks!

    • Reply
      hmccallum
      October 30, 2020 at 3:49 pm

      Hey there! Glad you loved the recipe. I would say two normal-sized bags should do it–don’t forget to skip the roasting part.

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