A creamy, golden-baked potato gratin layered with tender vegetables and smothered in a rich cheese sauce. This dish is both comforting and hearty, making it perfect as a vegetarian main or a luxurious side dish for family dinners, holiday tables, or casual gatherings. With a crisp, cheesy top and soft, flavorful interior, it’s a crowd-pleaser through and through.

Why You’ll Love This Recipe

Cheesy Vegetable Potato Gratin brings together the best of both worlds: indulgent flavor and wholesome vegetables. The creamy cheese sauce envelopes the thin layers of potato, carrots, cauliflower, and onions, turning humble ingredients into a sophisticated, oven-baked comfort food. Whether served alongside roasted meats or enjoyed on its own, this gratin is satisfying, versatile, and incredibly easy to make.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 medium potatoes, thinly sliced
• 1 cup carrots, chopped
• 1 cup cauliflower florets
• 1/2 cup onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill or parsley

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish and set aside.
2. In a pot of salted boiling water, blanch the sliced potatoes, chopped carrots, and cauliflower florets for 5–6 minutes until just tender. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for about 1 minute to form a smooth roux.
4. Slowly pour in the milk while whisking to prevent lumps. Continue stirring until the sauce thickens, about 4–5 minutes.
5. Add the garlic powder, salt, pepper, and half of the mozzarella and Parmesan cheeses. Stir until the cheese is fully melted and the sauce is smooth.
6. Layer the blanched vegetables and chopped onions evenly in the prepared baking dish.
7. Pour the cheese sauce over the vegetables, spreading it to cover them evenly.
8. Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
9. Bake uncovered for 30–35 minutes, or until the top is golden and bubbling.
10. Remove from the oven and let sit for a few minutes. Garnish with fresh dill or parsley before serving.

Servings and timing

Servings: 4–6
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Variations

• Add more vegetables: Include zucchini, spinach, or mushrooms for variety.
• Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the cheese sauce.
• Swap the cheese: Use Gruyère, cheddar, or fontina for a different flavor profile.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Add protein: Stir in cooked shredded chicken or ham for a heartier version.

Storage/Reheating

Storage:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating:

• Oven: Reheat at 350°F (175°C) until warmed through, about 15–20 minutes. Cover with foil to prevent over-browning.
• Microwave: Heat individual portions on medium power in 1-minute intervals until heated through.

Freezing:
Not recommended, as the texture of the sauce and vegetables may change when thawed.

FAQs

Can I make this gratin ahead of time?

Yes, assemble it up to a day in advance. Cover and refrigerate, then bake just before serving.

What’s the best type of potato for this recipe?

Yukon Gold or Russet potatoes work well due to their starchy, creamy texture when baked.

Do I need to peel the potatoes?

Peeling is optional. Thin-skinned potatoes like Yukon Gold can be left unpeeled for added texture and nutrients.

Can I use frozen vegetables?

Yes, but thaw and drain them thoroughly to prevent excess water in the dish.

How do I get a crispier top?

Broil for the last 2–3 minutes of baking until the cheese is golden and slightly crisp.

Can I make this dish dairy-free?

Yes, use plant-based butter, dairy-free cheese, and non-dairy milk such as oat or almond milk.

Can I use cream instead of milk?

Yes, using cream will make the gratin even richer and more decadent.

Is this dish vegetarian?

Yes, it’s entirely vegetarian as written. Just make sure the cheese you use is free of animal rennet if that’s a concern.

What should I serve this with?

It pairs well with roasted meats, green salads, or a simple soup.

Can I add breadcrumbs on top?

Absolutely. Mix breadcrumbs with a bit of melted butter and sprinkle over the cheese before baking for a crunchy topping.

Conclusion

Cheesy Vegetable Potato Gratin is a cozy, satisfying dish that transforms basic ingredients into a rich and flavorful casserole. With its creamy texture, golden top, and hearty vegetable layers, it’s perfect for everything from family meals to festive occasions. Whether enjoyed as a side or a main, this gratin will warm the table and win hearts with every bite.

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