Vegetable au Gratin is a versatile side dish that can be made with whatever veggies you like and have on hand. A creamy cheese sauce and breadcrumb topping make this simple dish elegant!
Melt butter in skillet or sauce pan over low heat.
Add flour to milk and whisk until smooth.
Stir flour mixture into butter, whisking to get out any lumps.
Increase heat to medium low, and cook, stirring constantly until thickened.
Add cheese and stir until melted, adding salt if needed and remove from heat.
Combine vegetables and cream sauce and put into a 9x9 inch (or similar size) baking dish. Top with breadcrumbs.
Bake at 375 for 30 minutes or until bubbling and top is lightly browned.
Notes
Vegetables may be roasted, steamed or boiled.
An alternate cheese may be used as long as it is a type that melts well.
A light sprinkle on top of fresh herbs like parsley make your au gratin extra pretty!
MAKE AHEAD INSTRUCTIONS: Vegetable Au Gratin may be fully cooked and then allowed to cool and refrigerated (tightly covered) up to 2 days in advance. When ready to serve allow it come to room temperature and then heat, covered for 15 minutes in a 350 degree oven.Vegetable Au Gratin may be assembled and then refrigerated (tightly covered) until time to bake. Allow it to sit out for about an hour and then cook as directed in recipe.