There’s something about au gratin dishes that screams comfort food. The creamy cheese sauce, the tender vegetables, and that irresistible crispy top make it a dish that’s hard to resist. Today, I’m excited to share a recipe that’s become a new favorite in our family: Potato and Veggie au Gratin.

This dish is a celebration of fall flavors, combining the earthiness of potatoes with the sweetness of squash, all brought together under a blanket of rich, melted cheese. It’s perfect for a cozy family dinner or as a show-stopping side dish for your Thanksgiving feast.

Ingredients:

• Sweet potatoes (2-3, depending on size)
• Russet potatoes (2-3, depending on size)
• Zucchini (2-3, depending on size)
• Yellow squash (2-3, depending on size)
• Olive oil
• Garlic powder
• Paprika
• Sea salt
• Black pepper
• Heavy cream (approx 8 oz)
• Shredded Gruyère cheese (approx 1-1/2 cups)
• White pepper (1 tsp)

Instructions:

1. Preheat your oven to 425°F.
2. Peel and slice your sweet potatoes, russet potatoes, zucchini, and yellow squash into even pieces.
3. Coat the sliced veggies in a mixture of olive oil, garlic powder, paprika, sea salt, and black pepper.
4. Layer the coated veggies in your baking dish, creating a colorful tapestry of fall produce.
5. Prepare the cheese sauce by melting the heavy cream and shredded Gruyère cheese on medium-low heat. Add a teaspoon of white pepper for a subtle kick.
6. Pour the cheese sauce over the layered veggies, ensuring every nook and cranny is covered.
7. Bake for 1 hour or until you achieve the desired level of crispiness on top.

Serve this Potato and Veggie au Gratin hot, and watch as it becomes the star of your meal. The combination of flavors and textures will have everyone asking for seconds.

Feel free to tweak the recipe to suit your family’s tastes. And don’t forget to share your experience and photos of this dish with us. Happy cooking! 🧀🍠🥘