Vegetarian Potato au Gratin Recipe
Vegetarian Potato au Gratin Recipe photo by Taste of Home

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. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 6 servings


  • 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

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.


  1. Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted.
  2. Layer half of the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top.
  3. Cover and bake 50-55 minutes. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Vegetarian Potato au Gratin in Simple & Delicious February/March 2012, p19

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Reviewed Mar. 1, 2015

"I liked this but will probably add a little more spices to it next time."

Reviewed Feb. 26, 2014

"I made this dish 2 days ago in honor of Meatless Monday. I am always on the lookout for meatless meals. This is definitely a keeper. Next time I will use half sweet potatoes just to give it a different twist."

Reviewed Feb. 17, 2012

"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."

Reviewed Feb. 15, 2012

"This was ok. A little bland, but everyone ate it."

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