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Vegetarian Potato au Gratin

 Vegetarian Potato au Gratin
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
6 ServingsPrep: 15 min. Bake: 50 min. + standing


  • 3 medium carrots, thinly sliced
  • 1 medium green pepper, chopped
  • 4 tablespoons butter, divided
  • 3 tablespoons King Arthur Unbleached 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


  • 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.
  • 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.
  • Cover and bake 50-55 minutes. Let stand 10 minutes before serving.

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Vegetarian Potato au Gratin (continued)

Directions (continued)

  • 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.