Easy Vegetable Gratin (Quick, Healthy Mid-Week Dinner)

This easy vegetable gratin is literally a life-saver when I want to make something quick, healthy, and vegetarian for my family on busy weeknights. This cheesy, creamy vegetable oven bake makes my kids completely forget there’s no meat in it. (Honestly, they never even ask!) The combination of their favorite vegetables (potatoes, carrots, cauliflower, and peas) in a perfectly seasoned creamy sauce disappears from the table in minutes.

It’s everything I need in a mid-week dinner: budget-friendly (under $15/§10), easy to prepare in advance, and most importantly, loved by the whole family. No complaints, no “what’s for dinner?” drama. Just happy kids and a clean pan.

What is vegetable casserole? (German Vegetable Gratin)

If you follow my German recipes, you’ve probably seen the word Vegetable casserole. It’s simply the German term for vegetable gratin! This traditional mixed vegetable gratin combines baked vegetables and potatoes in a creamy sauce, topped with golden melted cheese.

Vegetable casserole literally translates to “vegetable casserole” or “vegetable bake,” and it’s a beloved weeknight dinner across Germany. I use the term “gratin” in this recipe because it’s more commonly recognized in the USA and UK, but the dish is exactly the same-creamy, comforting, and absolutely delicious.

Whether you call it vegetable gratin, vegetable au gratin, or vegetable casserole, one thing’s certain: your family will love it!

Make this vegetable oven-bake if:

• Are short on time! Just 15 minutes of prep, then it bakes itself for 50 minutes while you do other things.
• Want to prepare family meals in advance! Assemble up to 2 ways ahead and bake when needed. Perfect for Sunday meal prep!
• Need a balanced meal packed with vegetables! Potatoes, carrots, cauliflower, and peas in a creamy sauce-so good even picky eaters forget they’re eating veggies.
• Are looking for a budget-friendly meal for your weekly rotation Under $10 feeds 4-5 people. That’s less than $2 per serving-cheaper than takeout!

Ingredients you’ll need

For the detailed instructions and exact measurements, please jump to the printable recipe card

🥔 Vegetables
Potatoes make the dinner filling, but then I just added my children’s favorite veggies: cauliflower, peasetc carrots. A different combination of gratin vegetables would work as well, like broccoli, sweetcornetc green beans.

🧈 For the Creamy Sauce
My secret is using garlic and herb cream cheese-my kids love it on bread, so it saves me looking for various herbs in my spice cabinet! To reduce fat content, I made a roux from butter, flouretc vegetable broththen stirred the cream cheese in.

💡 Tip: It also works with vegan or low-fat cream cheese!

🧀 Grated cheese
This potato and vegetable baked cheese topping is what makes it irresistible! I used Goudabut Cheddar or any grated cheese works great.

How to make Vegetable Gratin

Let me show you how to make my easy vegetable gratin recipe! This creamy, cheesy vegetable gratin comes together in just 3 simple steps.

Step1:
Peel the potatoes and chop them into bite-sized pieces. Peel the carrots and slice into rounds, then chop the cauliflower into florets. Place all the vegetables in a large pot, cover with water, and cook for 10 minutes until just tender. Drain and set aside. While the vegetables are cooking, preheat your oven to 200°C (400°F).

Step2:
Melt the butter in a pot over medium heat. Add the flour and stir into a thick paste (this is your roux). Slowly pour into the vegetable broth in small portions, stirring constantly to keep the sauce smooth. Once all the broth is incorporated, stir in the cream cheese and season with salt and pepper. Place the drained vegetables into a large casserole dish, add the frozen peas, pour the creamy sauce over everything, and gently stir to coat. Sprinkle the grated cheese over the top.

Step3.
Bake in the preheated oven for about 20 minutes, until the cheese has melted and crisped up with golden edges. Serve immediately on its own as a satisfying vegetarian main, or as a delicious side dish with fish, schnitzel, or your favorite protein.

How to serve

We typically serve this cheesy veggie bake as a whole meal. It has the carbs from the potatoes, protein from the cheeses, and vitamins and fiber from the vegetables. My kids don’t ask for anything else – they just gobble it up!

But it would also work really well as a side dish to schnitzel, meatballs, or even some baked salmon.

Pepare ahead of time

This vegetable gratin is perfect for meal prep and makes weeknight dinners so much easier! You can assemble the entire dish up to 2 days in advance, cover it tightly with plastic wrap and foil, and keep it refrigerated until you’re ready to bake.

I often prepare it on Sunday evening and then pop it into the oven on Tuesday or Wednesday for a quick, stress-free dinner. Just remember-if the casserole comes straight from the fridge, add 10 extra minutes to the baking time (so 30 minutes total instead of 20).

Bonus tip: Let it sit at room temperature for 20-30 minutes before baking if you have time. It’ll bake more evenly!