Heirloom Vegetable Gratin with Local Cheddar
A vibrant medley of seasonal heirloom vegetables baked in a creamy cheddar sauce, topped with a golden breadcrumb crust for a comforting vegetarian centerpiece. This american-inspired vegetarian ready in about 65 minutes pairs baby carrots, purple potatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup baby carrots
- 1.5 cups purple potatoes
- 1 medium zucchini
- 1 cup cheddar cheese
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 tbsp unsalted butter
- 1/2 cup breadcrumbs
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Peel and slice 1 cup baby carrots and 1.5 cups purple potatoes into 1/4-inch thick rounds. Thinly slice 1 medium zucchini into 1/4-inch rounds.
- Step 2: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until golden. Gradually whisk in 2 cups warm milk until smooth and thickened (about 5 minutes until sauce coats the back of a spoon).
- Step 3: Stir 1 cup grated cheddar cheese into the sauce until fully melted, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Layer half the vegetable mixture (carrots, potatoes, zucchini) in a greased 9x13-inch baking dish. Pour half the cheese sauce over it, then repeat layers with remaining vegetables and sauce.
- Step 5: Sprinkle 1/2 cup breadcrumbs mixed with 1 tsp fresh thyme evenly over the top. Bake uncovered for 35-40 minutes until bubbly and top is golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Heirloom Vegetable Gratin with Local Cheddar take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Heirloom Vegetable Gratin with Local Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby carrots from drying out.
Can I substitute ingredients in Heirloom Vegetable Gratin with Local Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Heirloom Vegetable Gratin with Local Cheddar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Heirloom Vegetable Gratin with Local Cheddar?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
