Au Gratin | Veg Au Gratin Recipe (2024)

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Au Gratin is a french delicacy served with warm toasted bread. Au Gratin has all your favorite vegetables dunked in a cheesy white sauce with a crusty golden top. Learn to make Veg Au Gratin Recipe the perfect way with step by step pictures and video.

Au Gratin is a french dish made with mixed vegetables, white sauce base and of course cheese. Vegetable Au Gratin or Veg Au Gratin has all the vegetables dunked in white sauce with lots of cheese, its very creamy with a perfect crusty top.

Table of Contents

1What is Au Gratin?

2Au Gratin Video

3Au Gratin Ingredients

4How to make Au Gratin Recipe – Step by Step

5Stove Top Veg Au Gratin

6Expert Tips

7Storage and Serving Suggestion

8FAQS

9📖 Recipe Card

What is Au Gratin?

Au Gratin : ‘Gratin’ is a French word used for a technique in which the top has a golden brown crust achieved by using breadcrumbs or grated cheese. A gratin is baked or grilled to form a golden crust on top so that describes Au Gratin.

Veg Au Gratin is a French delicacy can be had as a main course or as a side dish for bread toasts. Veg au gratin is very easy to make with less effort you can serve your family a hearty dinner. Kids love au gratin because of the special ingredient cheese so with vegetables it tastes so delicious too.

Originated from France this dish has become popular through out the world now. Au gratin can be made Indian too with our regular spices and masala then topping it up with cheese and baking it till crispy and golden.

Veg au gratin can be made perfectly by baking until cheese melts and gives a crusty golden top. There are many popular Au gratin recipes like potato au gratin, french breans au gratin or pasta au gratin etc.

Au Gratin Video

Au Gratin – 2 ways

I have shared 2 versions here :

Baked Au Gratin – Generally Au Gratin dishes are baked to get the perfect golden crusty top. I definitely prefer the baked version to stove top.
Stove top Au Gratin – Usually vegetable Au gratin is baked but few readers and friends asked for a stove top version so here it is for those who don’t have oven. Do try this easy stove top version of roasted vegetable Au gratin and enjoy!

I love crusty top grilled it for the last few mins, the taste was absolutely delicious. It had a crusty top with a creamy inside perfect Au gratin.

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Au Gratin Ingredients

Vegetables – I used a mix of vegetables which includes carrots, potato, cauliflower, beans and peas. Each take different time to cook so have cooked accordingly.
Cheese – You can use cheddar cheese or mozzarella cheese or even processed cheese. Cheese can’t go wrong right?! So use cheese of your liking or as per the availability.
Milk – Use thick full cream milk preferably boiled.
Flour – I used maida this time but have tried with wheat flour and there is no difference at all.
Spices and Herbs – I used salt, pepper, nutmeg powder

How to make Au Gratin Recipe – Step by Step

Baked Au Gratin

1.Boil water add salt to it. Add 3/4 cup carrot, 1 cup potato and 1/2 cup beans. Cook for 3 mins.

2.Then add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables comes to 3 cups in total.Cook for 2 mins.

3.Drain and remove the vegetables. Do not overcook.

Stove Top Veg Au Gratin

Veg Au Gratin in stove top method just in case you don’t have an oven. Au gratin made in stove top version is soft and goey.

Ingredients

1teaspoonoil
1teaspoonbutter + to grease
1tablespoongarlicfinely chopped
1/4cuponionroughly chopped
1/4cupcapsicumroughly chopped
1teaspoonchilli flakes
1teaspoonmixed herbs
1/3cupmozzarella cheese
salt to taste

Mixed Vegetables(1.5 cups in total)

1/2cupcarrotroughly cubed
1/2cuppotatoroughly cubed
1/4cupbeans1 inch long
1/4cupcauliflowersmall florets

For white sauce:

1tablespoonbutter
1tablespoonwheat flour
1cupmilk
2tablespooncheese
1/4teaspoonpepper powder
salt

For seasoning:

chilli flakes
mixed herbs
piri piri masala powder

Stove Top Au Gratin Recipe Video

Stove Top Veg Au Gratin Recipe – Step by Step

Heat a pan add 1 teaspoon butter, 1 teaspoon oil add garlic,onion capsicum and saute for 2 mins.Then add veggies along with chilli flakes, mixed herbs and salt. Pin
Saute for 2 mins then add 1/4 cup water. Pin
When it starts to boil cook covered for 5-7 mins or until the vegetables are 3/4th cooked. Switch off and set aside. Pin
To another pan melt butter add wheat flour whisk it well immediately add milk, whisk continuously. Pin
We need a thick sauce for this so keep cooking until it coats the ladle -when you draw a line it should stand firm as shown. Pin
Add pepper powder,salt and cheese mix well, the sauce will be creamy and thick. At this stage add roasted vegetables. Pin
Mix well,cook for 2 mins and switch off.This should be done off the stove : Now take a heavy base pan preferably iron, transfer the veggie mixture to it.spread it well. Cover the top by sprinkling cheese.Add chilli flakes,mixed herbs and piri piri masala powder. Pin
Now keep on stove and switch on. Cook covered for 5-7 mins(low medium flame) or until cheese starts to bubble. Cut and serve hot with toasted bread. Pin

Stove top au gratin is ready!

Expert Tips

Always use soft tender juicy vegetables and avoid hard vegetables like yam etc.The vegetables used is of your choice,but do not use vegetables that leave out more water, choose hard vegetables that cook easily.
I used carrot, beans, peas, cauliflower and potato.
Use good quality cheese. You can use cube cheese or mozarella cheese.
I added italain seasoning while serving.
The vegetables needs only to be 3/4 th cooked else it will become mushy.
You can even steam the veggies and directly add into white sauce.
Cut the vegetables into bite sized pieces.
You can make the white sauce well ahead and store it.
Do not make the vegetables mushy, it should be crunchy.

Variations

You can replace cheese with breadcrumbs for topping and bake it until golden and crisp too. This is for those who want a low fat version of augratin.
If you wish to skip white flour or maida you can make white sauce with wheat flour also. But adjust milk accordingly.
If you like a cheese goey top you can opt to skip grilling.

Storage and Serving Suggestion

Enjoy hot augratin for best taste. However if you like to store and use it within a day, cling wrap the baking dish and store in fridge. While serving you can reheat and serve hot.

Augratin is a wholesome dish so you can eat it as such. However you can serve Augratin with crisp toasted bread too.

FAQS

1.What is Veg Au gratin?

Veg Au gratin is nothing but gratin with a mix of vegetables drowned in a cheesy white sauce, with a generous sprinkle of cheese on top and baked until golden. The recipe can be altered to make Chicken Au gratin, Potato Au gratin, Beans Au gratin and likewise.

2.What are the vegetables to use for Au Gratin?

You can use vegetables like carrot, peas, french beans, potato, mushrooms, broccoli, cauliflower etc.

3.What kind of dish do we need to make Au gratin?

A slightly shallow baking dish will be perfect for making Au gratin. If you do not have a glass baking dish you can use ceramic or aluminium or nonstick baking tins too. Baking tins are an excellent replacement for Au gratin dishes.

If you have any more questions about this Au Gratin Recipe do mail me at [emailprotected]. In addition, follow me on Instagram,Facebook,Pinterest,YoutubeandTwitter.

Tried this Au Gratin Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print Recipe Pin Recipe

Au Gratin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings2

AuthorSharmilee J

Ingredients

1 cup potato
3/4 cup carrot
1/4 cup green peas
1/2 cup cauliflower
1/2 cup beans
1/2 cup + 2 tablespoon cheese

*I used carrot, beans, potatoes, cauliflower and peas – 3 cups in total

For the white sauce:

1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon pepper crushed
1/4 teaspoon nutmeg powder
salt to taste

Instructions

Boil water add salt to it. Add 3/4 cup carrot, 1 cup potato and 1/2 cup beans. Cook for 3 mins.
Then add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables comes to 3 cups in total. Cook for 2 mins.
Drain and remove the vegetables. Do not overcook.
Drain water completely and set aside. You can use the drained water as vegetable stock for making soups. Set this aside.
Heat 1/4 cup butter – Let it melt. If you prefer you can add finely 1/2 teaspoon chopped garlic and 2 tablespoon finely chopped onion.
Add 1/4 cup flour.
Keep whisking until no dry flour is seen.
Add 2 cups milk and keep whisking simultaneously to avoid lump formation.
Keep stirring until it starts to thicken.
Within few mins the sauce will start to thicken. Cook in low flame, Keep stirring. Once it starts to thicken switch to a spatula.
The sauce will will coat the ladle.
Add salt to taste, 1/2 teaspoon crushed pepper, 1/4 teaspoon nutmeg powder and 2 tablespoon cheese.
After adding cheese it bubbles up and becomes more creamy and thick. This white sauce is called Bechamel sauce. Bechamel sauce is ready now.
Now add cooked vegetables.
Mix it well, cook for a minute then switch off.
The vegetables should be well coated with the sauce, the sauce should not be very thick it should still be goey like shown below.
Vegetables in bechamel sauce ready.
Preheat oven at 200 deg C for 10 mins. Transfer it to a baking dish.
Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 deg C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
Veg Au gratin ready to be served. Perfectly done au gratin ready. Crusty top with a gooey white sauce with vegetables tastes out of the world.
Do try and enjoy. You can enjoy au gratin as such or with crisp toasted bread. Enjoy Au gratin hot!

Video

Notes

Always use soft tender juicy vegetables and avoid hard vegetables like yam etc.The vegetables used is of your choice,but do not use vegetables that leave out more water, choose hard vegetables that cook easily.

I used carrot, beans, peas, cauliflower and potato.

Use good quality cheese. You can use cube cheese or mozarella cheese.

I added italain seasoning while serving.

The vegetables needs only to be 3/4 th cooked else it will become mushy.

You can even steam the veggies and directly add into white sauce.

Cut the vegetables into bite sized pieces.

You can make the white sauce well ahead and store it.

Do not make the vegetables mushy, it should be crunchy.

Nutrition Facts

Au Gratin Recipe

Amount Per Serving (125 g)

Calories 654Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 25g156%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 119mg40%

Sodium 549mg24%

Potassium 1172mg33%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 18g20%

Protein 21g42%

Vitamin A 9556IU191%

Vitamin C 46mg56%

Calcium 554mg55%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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FAQs

What is the process of gratin? ›

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy. While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.

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What does au gratin translate to? ›

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

Tell Me More ›

What's the difference between scalloped potatoes and potatoes au gratin? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

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What do you use au gratin dishes for? ›

The Au Gratin dish allows food to cook evenly while the crust browns. It is versatile enough to be used for roasting, baking, and making gratins.

Read On ›

Why is my au gratin watery? ›

If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish. You could have also used the wrong kind of potato, as some waxy potatoes can release more water than starchier potatoes.

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How deep should a gratin dish be? ›

It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass. It really does not matter much because the food is usually cooked elsewhere and transferred to the au gratin pan for a brief period under the broiler.

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What's the difference between au gratin and gratin? ›

Potatoes au gratin is a side dish made with thinly-sliced layers of cheesy potatoes. “Gratin” is the culinary technique of baking or broiling an ingredient topped with grated cheese and breadcrumbs to create a crispy crust.

Know More ›

Why did my au gratin curdle? ›

Scalloped or au gratin potatoes are so simple. But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven.

Keep Reading ›

What does AU mean? ›

Definitions of AU. a unit of length used for distances within the solar system; equal to the mean distance between the Earth and the Sun (approximately 93 million miles or 150 million kilometers) synonyms: Astronomical Unit. type of: astronomy unit.

Which is better, scalloped or au gratin? ›

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Get More Info ›

What makes a gratin a gratin? ›

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind.