This recipe for Baked Vegetables in White Sauce is a delicious and comforting dish that is perfect for a cozy dinner. It features a medley of hearty vegetables, including potatoes, mushrooms, cauliflower, spinach, broccoli, and garlic, all baked to perfection in a rich and creamy white sauce made with heavy cream.
The key to this recipe is the white sauce, which adds a rich and indulgent flavor to the vegetables. To make the sauce, simply melt butter in a pan and add garlic and onions to it.
Then caramelize a little bit the vegetables, add the heavy cream, and put everything to bake in the oven until you will get a nice golden top.
The dish is easy to prepare, making it a great option for a weeknight dinner.
Another great aspect of this recipe is that it’s very versatile and you can easily adapt it to your preference or what you have on hand. Feel free to swap out some of the vegetables for others that you love or have on hand.
You can also adjust the level of creaminess to your liking by adding more or less heavy cream to the white sauce.
You should also consider this recipe if you’re looking to incorporate more vegetables into your diet in a delicious way.
The combination of different vegetables provides a variety of vitamins and minerals that are essential for maintaining good health.
Overall, this recipe is not only delicious but also nutritious.
🥰 Why You Will Love This Recipe?
- The combination of different vegetables provides a variety of flavors and textures, making the dish both delicious and satisfying.
- As we are using heavy cream, we will add a delicious depth of flavor and creamy texture to the vegetables.
- This recipe is not only delicious but also nutritious. The vegetables in this dish provide a variety of vitamins and minerals, while the heavy cream in the white sauce adds a source of healthy fats.
- As this is an easy recipe, it is perfect for a cozy dinner that it will prepare almost alone.
🥘 Ingredients and Substitutes
- Vegetables. I used a mix of spinach, potatoes, onions, broccoli, cauliflower, and mushrooms. If you don’t like some of those vegetables, you can omit them altogether or substitute them with broccoli, green peas, zucchini, or brussels sprouts.
- Butter. I used the butter to fry the vegetables a bit. You could easily replace them with vegetable oil.
- Heavy Cream. You could replace it with bechamel sauce. We do not advise you to use low-fat whipped cream because it could separate during baking.
- Spices. I used a simple mix of nutmeg, salt, and black pepper. You could add aromatic herbs or aromatic mixes such as Italian spices mix or Provence mix. A good fit will be to also use some smoked paprika, or chili flakes if you prefer a spicy taste in the dishes.
👩🍳 Step-by-step Directions
Melt the butter and simmer the onion and garlic in it until they soften.
After that, add the mushrooms and brown them a bit for 7-8 minutes on medium-high heat so that they reduce a bit in volume.
After that, put them together with diced potatoes in an oven dish that is a heat-resistant bowl.
Pour the cream and the spices you have decided to use on top of the vegetables.
Mix well and bake for about 25 minutes at 350°F. Check if the potatoes are cooked enough. If they are ready, we can move on to the next stage.
Quick Note: To avoid burning the vegetables, cover them with aluminum foil.
After this, remove the pan from the oven, add the rest of the vegetables and mix again.
If necessary, add a little more cream. Depending on how much sauce you want to get at the end. Also, if you want, you can sprinkle cheese on top to get a crispy and golden crust.
Return the pan to the oven again for 7-10 minutes at 350°F to cook the rest of the vegetables a little until they will get a golden crust.
Serve them while they are hot and for extra color and freshness in your plate, add freshly chopped parsley.
🍽️ Serving Suggestions
You can serve the baked vegetables in white sauce as such as a vegetarian dish, or as a side dish to roasted or grilled meats such as chicken, fish, or steak.
You may consider serving it near crusty bread to dip into the delicious white sauce, or to pair it with rice, quinoa, or your favorite grain for a complete and satisfying meal.
For a vegan option, you can replace the heavy cream with a plant-based alternative such as coconut cream or almond milk.
🏆 Expert Tips. What to Pay Attention To?
- For a more Mediterranean twist, you can add some olives and feta cheese on top before serving.
- If you want to make it a more filling dish, you can add some cooked chickpeas, lentils, or beans to the mix.
- Top it with grated Parmesan cheese or chopped herbs like parsley or chives for added flavor and color.
Answering Your Questions:
What vegetables can I use for Baked Vegetables in White Sauce?
an use a variety of vegetables such as broccoli, cauliflower, carrots, peas, potatoes, and green beans. You can use fresh or frozen vegetables depending on availability and preference.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables and white sauce ahead of time and refrigerate them separately. Assemble the dish just before baking and add an additional 10-15 minutes to the baking time.
Can I add meat to the dish?
Yes, you can add cooked chicken, ham, or bacon to the dish for added protein and flavor. Just layer the meat with the vegetables before adding the white sauce.
How can I customize the dish to my liking?
You can customize the dish by adding your favorite vegetables, spices, and seasonings. You can also add different cheeses or toppings for added texture and flavor. Try adding mushrooms, onions, or bell peppers for added flavor and nutrition.
📋 Recipe Card:
Baked Vegetables in White Sauce
- 7 oz Potatoes
- 10 oz Mushrooms
- 3 oz Onions
- 2 cloves Garlic
- 3 oz Broccoli
- 5 oz Cauliflower
- 1 oz Spinach Fresh
- 0.7 oz Butter
- ½ tablespoon Olive Oil
- ½ teaspoon Salt
- ⅓ teaspoon Black Pepper
- 1 cup Heavy Cream
- ⅘ teaspoon Nutmeg
- First, saute the onion and garlic in melted butter until the onion becomes transparent.3 oz Onions, 2 cloves Garlic, 0.7 oz Butter, ½ tablespoon Olive Oil
- Add the mushrooms on top of them, and cook them for 5-7 minutes to remove the excess liquid from the mushrooms.10 oz Mushrooms
- Take a large oven dish, and put in it the diced potatoes and the vegetables that I just steamed. Season them with salt, nutmeg, black pepper and other spices you decided to use.7 oz Potatoes, ½ tablespoon Olive Oil, ½ teaspoon Salt, ⅘ teaspoon Nutmeg, ⅓ teaspoon Black Pepper
- Mix them well and add the heavy cream on top of them.1 cup Heavy Cream
- Cover the vegetables with aluminum foil, and bake them for 25 minutes at 350°F.
- After that, take away the baking tray from the oven and add broccoli, cauliflower, and spinach.3 oz Broccoli, 5 oz Cauliflower, 1 oz Spinach
- Return the casserole back in the oven and cook the vegetables for extra 7-10 minutes at 350°F.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
I just had to leave a comment about your fantastic recipe! It was a delightful and wholesome dish that satisfied both my taste buds and my desire for a nutritious meal. Thank you for sharing this incredible recipe!