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Vegetarian Potato au Gratin Recipe

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Fill up on veggies and load up on great flavor with this creamy, hearty casserole. You’ll appreciate the homey bread-crumb topping and hands-free bake time at the end of a long day. —Simple & Delicious Test Kitchen

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Vegetarian Potato au Gratin Recipe

Prep: 15 min. Bake: 50 min. + standing

Yield: 6 Servings

15 50 65

Ingredients

3 medium carrots, thinly sliced
1 medium green pepper, chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon salt
2-1/2 cups 2% milk
1 can (15 ounces) black beans, rinsed and drained
3 cups (12 ounces) shredded Swiss cheese, divided
4 medium Yukon Gold potatoes, thinly sliced
1/2 cup seasoned bread crumbs

Directions

In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in the flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted.
Layer half of the potatoes and sauce in a greased 13-in. x 9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top.
Cover and bake at 400° for 50-55 minutes. Let stand for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 557 calories, 25 g fat (16 g saturated fat), 77 mg cholesterol, 749 mg sodium, 56 g carbohydrate, 7 g fiber, 27 g protein.

Originally published as Vegetarian Potato au Gratin in Simple & Delicious February/March 2012, p19

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Reviews for Vegetarian Potato au Gratin (2)

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Vegetarian Potato au Gratin

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Reviewed on Feb. 17, 2012 by cas378

I loved this recipe. All the vegetable make it a great addition to just potatoes. It makes it more of a complete meal. I made it exactly as written except only used 8 ounces of Italian cheese blend.