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Potatoes Au Gratin with Roasted Vegetables

Bev Cooks Recipe by

Potatoes Au Gratin with Roasted Vegetables

You're going to want to snuggle up with this. Like, hard core.

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 4
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Potatoes Au Gratin with Roasted Vegetables  

As prepared by Bev Cooks

I have vivid memories of being a kid, sitting down to eat dinner right after completing my homework.

I’d watch Fresh Prince of BelAir on primetime television, with countless piping hot casseroles of boxed potatoes au gratin.

Mom had this little dish with a divider in the middle, and I remember being like, "ohhhh look at that fly over there in the laundry room" and spooning out like HALF of the dish and dumping it onto my plate before anyone had a clue.


It's been a long time since I've had boxed potatoes au gratin, until now. (Imagine my fist over my heart and me looking into the distance with dew on my face.)

But of course I couldn't just make them as is. No way, man. I roasted some der-lar-shush root veggies and nestled them into the gratin like a little snuggle village of creaminess and love.

I guess you could say I got back to my roots, OHHHHHHHHHHH SNAAAAP.


Grab a box of Betty Crocker potatoes au gratin, a couple of carrots, beets and turnips. Rooty!

Ingredients for Potatoes Au Gratin with Roasted Vegetables

Slice and dice your veggies and arrange them on a baking sheet with some oil, salt and pepper.

Veggies on baking sheet


Roasted vegetables

Then you'll just follow the instructions on the box, whisking together boiling water, milk, some buttah, and the potatoes and cheese mix. Now, throw that into the oven for about 10 minutes. I did this because I didn't want to drop my roasted veggies straight into liquid. I wanted to let the casserole start to solidify first before adding the root element. Root element sounds so serious.

Whisking ingredients

So after about 10 minutes, we nestle! Nestle, nestle, nestle. I'm using a chopstick, but you can use a knife or whatever.

Throw her back into the oven for about 15 or so minutes.

Beets dyed the dish pink

Look how the beets dyed the whole thing bright pink! Purty, eh?

Closeup of Potatoes Au Gratin with Roasted Vegetables

And then a little chopped parsley on top, for frayshness.

Parsley on top

And then it's time to jam. I mean eat.

Potatoes Au Gratin with Roasted Vegetables, ready to eat

You can serve this as a side dish with some chicken or steak. Or if you're like me, just keep eating it alone until you can't see. Which is pretty much what I did.

More Au Gratin Recipes

Bev really likes root vegetables. She likes to get her root down. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Potatoes Au Gratin with Roasted Vegetables


tablespoon extra-virgin olive oil
small turnips, peeled and diced
small beets, diced
small carrots, sliced into 1-inch pieces
Betty Crocker Au Gratin box mix
cups boiling water
cup milk
tablespoons butter
cup chopped parsley
pinch coarse salt and freshly ground pepper


  • 1 Preheat oven to 450 F.
  • 2 Toss the diced vegetables on a rimmed baking sheet with the oil. Season with a pinch of salt and pepper. Roast 30 minutes, flipping half way through. Remove from oven and set aside.
  • 3 In a 2-quart baking dish, combine the water, milk, butter, potatoes and cheese packet. Whisk to combine.
  • 4 Bake for 10 minutes.
  • 5 Remove from oven and sprinkle the roasted vegetables over gratin, nestling them into the loose sauce. Return to oven for 15 to 20 more minutes, until the top is browned and bubbly.
  • 6 Serve as a side dish garnished with fresh parsley.
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