Vegetable Au Gratin
frompickyeaterblog.compickyeaterblog.com/vegetable-au-gratin?share=stumbleupon
My Vegetable Au Gratin recipe combines crisp-tender vegetables baked in a creamy, cheesy sauce and topped with golden breadcrumbs and parmesan. It’s simple to make in under an hour and works wonderfully as both a side dish or a hearty vegetarian main. Even the kids love it!
Ingredients
Instructions
Preheat the oven to 340 degrees F / 170 C.
Melt the butter in a medium pot over a medium-low heat.
When melted sprinkle in the flour and stir to combine, cook on low heat for 2 minutes.
Add ¼ cup of milk at a time, stirring in between each addition to ensure there’s no lumps.
When all the milk has been added continue to cook for another 2 minutes, stirring continuously.
Add the cheddar cheese, nutmeg, salt and pepper. Stir for 3-4 minutes until well combined and cheese is fully melted, adjust seasoning to taste. Remove from the heat.
In a large oven dish add the vegetables in an even layer, cover with the cheese sauce, stirring gently to ensure the vegetables are coated in the sauce.
Sprinkle the panko crumbs and parmesan cheese over top of the vegetables.
Bake in the oven for 30-35 minutes. The topping should be a lovely golden color and the vegetables should be tender.
If the vegetables need to be cooked a little longer cover the baking dish with foil and continue to cook for a further 5-10 minutes until completely cooked through, do not over cook.
Serve immediately or store leftovers in the fridge for up to 4 days.
Nutrition
- Calories
- 251 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 12 g
- Fat Content
- 15 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 40 mg
- Sodium Content
- 497 mg
- Fiber Content
- 4 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
