This au gratin vegetables dish is delicious for Sunday dinner or as a holiday side dish. It's full of creamy cheese, tender potatoes and brussels sprouts, and a hearty addition of fresh rosemary makes the creamiest, most fragrant, and easiest au gratin.
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[This recipe was originally posted in October 2018. It has been updated with new cooking instructions, expert tips, FAQ, and ways to repurpose/use up ingredients]
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How will this vegetable au gratin make your life easier?
These easy au gratin vegetables are easy to make, and work as a great side dish to bring to a holiday dinner party, it'll get gobbled up in no time. These cheesy garlic mashed potatoes, or another Thanksgiving side dish are great options too.
This au gratin recipe is awesome because you don't have to melt the cheese or make any fancy sauce ahead of time, just melt the butter, add the milk and rosemary. It just takes a few minuets, and you can take short cuts with the veggies too.
What makes these veg au gratin so good?
- Yukon gold potatoes
- Brussels sprouts
- Cheddar cheese
- Parmesan cheese
How do I make this vegetable au gratin recipe?
Start making your au gratin vegetables by preheating oven to 425 degrees. Thinly slice potatoes and brussels sprouts. Set aside.
Melt butter in a medium sized saucepan over medium heat, then add milk, fresh rosemary, and garlic. Bring mixture to a boil over medium heat, boil for about 5 minutes. Set aside.
Spray glass or ceramic baking pan with cooking spray. Then layer potatoes and brussels sprouts then grated cheese, and milk sauce into pan. Continue for 3-4 layers. Add parmesan cheese and rosemary sprigs (from heating the milk).
Bake au gratin vegetables for 40-50 minutes, or until golden brown.
- Buy pre sliced brussels sprouts and shredded cheese to save some time when making this au gratin vegetables recipe. Don't slice potatoes ahead of time, they'll turn brown.
- I didn't peel my potatoes for convenience and flavor, peel them if you'd like.
- Use a mandoline or food processor to thinly slice the potatoes and brussels sprouts. It's quicker and will evenly slice the vegetables.
- You can substitute the milk for an equal number of cups of heavy cream, or other cream, if desired.
- Liberally spray cooking spray or spread butter or oil into pan so your au gratin vegetables don't stick to pan after they are baked.
- Other great add-ins: Other hearty vegetables like carrots, turnips, even celery. Top them with breadcrumbs for more of a traditional au gratin.
Hmmm, really all vegetables are good with cheese. You can top vegetables with shredded cheese, a cheese sauce, or bake vegetables in a sauce like these au gratin vegetables. A simple cheese sauce adds flavor to steamed vegetables.
Au gratin means 'sprinkled with breadcrumbs or grated cheese, or both' (Oxford dictionary) While this au gratin recipe doesn't include breadcrumbs, the top is still golden brown and crunchy. Add breadcrumbs if you'd like.
What can I make with the leftover ingredients?
- Potatoes: potato salad, cheesy garlic mashed potatoes
- Brussels sprouts: chicken, bacon, & brussels sprout sheet pan meal, maple mustard salmon & brussels sprouts, pork with brussels sprouts & apples
- Cheese: veggie quesadilla, chicken burger, breakfast tacos, egg roll-up
Did you make these au gratin vegetables? Leave me a comment & rating to share how they turned out!
Au Gratin Vegetables
- Medium cooking pot
- cutting board
- Measuring Spoons
- Measuring Cups
- Baking dish
- Cooking spray
- 2 tablespoons butter
- 2 cups milk I used whole
- 1 teaspoon salt
- 3 sprigs fresh rosemary
- 3 cloves garlic minced
- 1 pound Yukon gold potatoes
- 1 pound brussels sprouts trimmed
- 1 cups cheddar cheese grated
- ⅛ cup parmesan cheese grated
- salt & pepper to taste
- Preheat oven to 425 degrees. Melt 2 tablespoon butter in medium saucepan, then add 2 c milk, 3 sprigs fresh rosemary, and 3 cloves of minced garlic. Bring to boil over medium heat, and boil for about 5 minutes. Set aside.
- Thinly slice 1 lb each potatoes and brussels sprouts. Set aside.
- Spray glass or ceramic baking pan with cooking spray. Then layer potatoes and brussels sprouts then ⅓ c shredded cheddar cheese, and milk sauce into pan. Continue for 3-4 layers. Sprinkle ⅛ c parmesan cheese and rosemary sprigs leftover from heating the milk, on top.
- Bake au gratin for 40-50 minutes, or until golden brown. Serve immediately.
- Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.
- Buy pre sliced brussels sprouts and shredded cheese to save some time. Don't slice potatoes ahead of time, they'll turn brown.
- Use a mandoline or food processor to thinly slice the potatoes and brussels sprouts. It's quicker and will evenly slice the vegetables. Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.
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