Best 3 Autumn Vegetables Au Gratin Recipes

Autumn is the season of harvest, and the markets are brimming with a variety of fresh vegetables. This recipe collection celebrates the best of autumn produce with three delicious vegetable au gratin dishes.

The first recipe is a classic au gratin made with potatoes, cauliflower, and cheese. This hearty and comforting dish is perfect for a weeknight meal or a special occasion. The second recipe is a lighter take on the classic, made with roasted butternut squash and Brussels sprouts. This dish is perfect for a fall dinner party or a potluck. The third recipe is a unique and flavorful dish made with roasted sweet potatoes, black beans, and corn. This dish is perfect for a vegan or vegetarian meal, or for anyone looking for a healthier alternative to traditional au gratin.

These three recipes are all easy to make and can be tailored to your own taste. So gather your favorite autumn vegetables and get ready to enjoy a delicious and satisfying meal!

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL VEGETABLE GRATIN

Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

VEGETABLES AU GRATIN

Vegetables au Gratin image

When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here is chopping, but if you're not feeling up to it, you could always use a mandolin or the slicing attachment of a food processor. Cooked on the skillet, the vegetables yield their flavors, before being sprinkled with Parmesan cheese and broiled.

Provided by Pierre Franey

Categories dinner, weekday, side dish

Time 30m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

1 small eggplant, about 3/4 pound
1 yellow squash, about 1/4 pound
1 small zucchini, about 1/4 pound
7 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1 bay leaf
Salt to taste if desired
Fresh pepper to taste
3 red ripe plum tomatoes, about 1/2 pound
1/4 cup freshly grated Parmesan cheese

Steps:

Preheat broiler to high.
Cut off and discard ends of the eggplant, squash and zucchini. Cut squash and eggplant into very thin rounds. There should be about 2 cups of each. Cut eggplant lengthwise into quarters and cut each quarter into thin slices. There should be about 4 cups.
Heat 6 tablespoons of oil in a skillet and add eggplant, zucchini and squash slices. Cook, shaking skillet and stirring so slices cook evenly, about 8 minutes. Add onions and garlic and stir to blend. Add bay leaf, salt and pepper. Cover and cook, stirring occasionally, about 3 minutes.
Meanwhile, cut away and discard core of each tomato. Cut tomatoes crosswise into thin slices.
Remove and discard bay leaf. Pour cooked vegetables into a baking dish and arrange tomato slices on top to cover. Brush tomatoes with remaining 1 tablespoon oil and sprinkle evenly with cheese.
Place dish under broiler about 4 inches from heat. Leave broiler door partly open and cook 5 minutes.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 630 milligrams, Sugar 6 grams

VEGETABLES AU GRATIN

Vegetables Au Gratin image

This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.

Provided by Minxkat1

Categories Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons margarine
2 tablespoons red onions, minced
2 tablespoons flour
1/4 teaspoon celery salt
1/4 teaspoon oregano
1 cup milk
1/2 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups shredded medium cheddar
2 tablespoons olive oil
1/2 cup dry breadcrumbs
2 tablespoons grated romano cheese
1 tablespoon dried parsley
2 cups baby carrots
2 cups cauliflower florets
1 cup green beans, chopped

Steps:

Steam carrots, cauliflower and green beans until fork tender.
In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
Cook and whisk until thickened and bubbly all over.
Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
Pour vegetables and sauce into deep one quart casserole dish.
In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
Sprinkle bread crumb mixture over the top of vegetables.
Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

Tips for Making Autumn Vegetables Au Gratin:

Use fresh, seasonal vegetables. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Sauté the vegetables before baking. This will help them caramelize and bring out their natural sweetness.
Use a good quality cheese. This is the key to a flavorful and creamy sauce.
Don't overcook the vegetables. They should be tender but still have a little bit of bite.
Serve the gratin immediately. This is when it is at its best.

Conclusion:

Autumn Vegetables Au Gratin is a delicious and comforting dish that is perfect for a fall meal. It is easy to make and can be customized to your own taste. So next time you are looking for a side dish or a main course, give this recipe a try. You won't be disappointed!