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    Home » Recipes » Side dishes » Frozen Mixed Vegetables Potatoes Au Gratin (+ VIDEO)

    Frozen Mixed Vegetables Potatoes Au Gratin (+ VIDEO)

    Published: Mar 19, 2021 · Modified: Apr 13, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Images of frozen mixed vegetables potatoes au gratin with text overlay.

    Frozen mixed vegetables potatoes au gratin is the perfect easy family dinner. With only 10 minutes of active prep time, enjoy easy potatoes au gratin with vegetables as your next holiday side dish or quick weeknight meal.

    Frozen mixed vegetables potato au gratin topped with grated cheese in white casserole dish.
     

    There are so many things I love about this recipe: It’s comforting, it’s simple, and my whole family loves it. This easy frozen mixed vegetables potatoes au gratin recipe is perfect for quick, family-friendly meals — especially when you haven’t been able to make it to the market!

    This easy recipe was actually quite the creation. I was originally craving some delicious pesto potatoes gratin, also made with sweet potatoes and frozen vegetables, but an unexpected snow storm prevented me from making it to the grocery store.

    I decided to scour my pantry, found potatoes, frozen veggies, and cheddar cheese, and voila! This cheesy potato casserole was born.

    Top shot of frozen mixed vegetables potato au gratin topped with grated cheese in white casserole dish.

    Ingredients for frozen mixed vegetables potato au gratin

    The ingredients for this easy vegetable au gratin recipe are super simple! You’ll need just a cup of mixed frozen vegetables, so not even a whole bag, plus 4 medium-sized potatoes.

    I decided to mix things up with a few yellow potatoes and a sweet potato (mostly because that’s what I had in my pantry at the time). The frozen mixed vegetables au gratin recipe also calls for milk, whole flour, pesto, and grated cheddar cheese.

    Wooden spoon cutting frozen mixed vegetables potato au gratin topped with grated cheese in white casserole dish.

    How to make frozen mixed vegetables potato au gratin

    Step 1. First, go ahead and preheat your oven to 400 degrees F. Next, set out an 11” oven-safe casserole dish. Then grease the bottom of the dish with butter or spray, if needed. For example, in my enamel pan, greasing is unnecessary.

    Closeup shot of thinly sliced potatoes on wooden cutting board.

    Step 2. Now it’s time to prep the potatoes. First use a mandoline to slice the potatoes thin, up to ¼-inch thick. You can slice them all the same thickness, or vary the thickness like I do in the recipe video.

    It doesn’t really matter, but sometimes I change it up! In the video, the bottom layer of potatoes is ¼-inch thick and the top layer of potatoes are sliced paper-thin. Either way, it will bake just fine.

    Top shot of yellow and orange potato slices being layered into white baking dish.

    Step 3. Now add a layer of half the potatoes to the casserole dish. You can do a mix of both yellow and sweet potatoes, or do one type of potato in this bottom layer, the other type on top. Again, it doesn’t matter – whatever you’re in the mood for!

    Top shot of potatoes au gratin in white baking dish.

    Step 4. After that, add a layer of half the mixed frozen vegetables.

    Top shot of frozen mixed vegetables potato au gratin in white baking dish.

    Step 5. Then add the rest of the potatoes, without overflowing the casserole dish.

    Close up shot of milk and pesto mixture in measuring cup with whisk.

    Step 6. Next add the rest of the mixed frozen vegetables.

    Milk pesto mixture being poured into frozen mixed vegetables potato au gratin in white baking dish.

    Step 7. Now whisk together the milk, flour, and pesto. Then pour the pesto milk mixture over the potatoes, sweet potatoes, and frozen veggies, without overflowing the casserole dish.

    Top shot of frozen mixed vegetables potato au gratin topped with grated cheese in white casserole dish.

    Step 8. Finally, top with cheddar cheese and bake in the oven, covered with foil, for 30 minutes. Then remove the foil and cook for another 20-30 minutes, or until the potatoes are easily pierced with a fork.

    Want another really easy meal for your family? See tips for using store bought alfredo sauce to make a tasty dish for your family. Create restaurant style pasta with alfredo sauce from a jar. Use any store brand.

    Wooden spoon scooping serving of potato and vegetable casserole topped with grated cheese out of white casserole dish.

    FAQs

    What kind of potatoes for potatoes au gratin?

    I used a mixture of sweet potatoes and yellow potatoes for this recipe, but you can certainly substitute other types. The key to potatoes au gratin is making sure to get a thin, mandoline slice.

    Can I use fresh vegetables for this recipe?

    Definitely! I like to use frozen mixed vegetables for ease and to save time. If you prefer to use your own favorite fresh veggies, simply layer them into the potatoes au gratin instead.

    What can I substitute for pesto?

    I like to mix in pesto to the milk to flavor this dish, but you can also use 1 tablespoon of your favorite Italian spice blend instead.

    Final tips for making frozen mixed vegetables potato au gratin

    • Use 1″ diced frozen vegetables. It’s best to use frozen vegetables that are diced in 1” segments. I used a variety of corn, peas, peppers and carrots. You can throw in some fresh veggies the same size or substitute them in this recipe as well.
    • Make frozen mixed vegetables potatoes au gratin ahead. This is the perfect meal prep dinner! Simply construct and layer your potatoes au gratin with frozen vegetables, refrigerate or freeze, then pop into the oven when you’re ready to eat. Super simple prep, super simple clean up, super successful family dinner.
    • Don’t forget the leftovers. This easy weeknight dinner recipe tastes just as good the next day! Refrigerate your leftovers for 3-4 days and reheat throughout the week for a quick work from home lunch.
    • Feeding a crowd. This recipe can be easily doubled or tripled depending on the number of people you are feeding. Remember not to overstuff your baking dish, though! I would recommend making multiples instead of trying to make one huge casserole.

    For more tasty recipes with potatoes, see my guide to potato side dishes.

    Are you a foodie, too?

    Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this recipe.

    Want to make restaurant-style food at home? I’ll teach you how, with in-depth video guides on the Sip Bite Go channel.

    Top shot of frozen mixed vegetables potato au gratin topped with grated cheese in white casserole dish.
    Top shot of potato and vegetable casserole topped with grated cheese in white casserole dish.

    Frozen Mixed Vegetables Potatoes Au Gratin Recipe | Sip Bite Go

    With only 10 minutes of active prep time, enjoy frozen mixed vegetables potato au gratin as your next holiday or weeknight dinner side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Brunch, Dinner, Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4
    Calories: 391kcal
    Author: Jenna Passaro

    Ingredients

    • 3 yellow potatoes medium, peeled
    • 1 sweet potato medium, peeled
    • 1 cup mixed frozen vegetables
    • 1 cup milk
    • 1½ tbsp flour whole
    • 2 tbsp pesto
    • 1 cup cheddar cheese freshly grated

    Instructions

    • Preheat the oven to 400 degrees. Set out an 11” oven safe casserole dish. Grease the bottom of the dish with butter or spray if desired. In my enamel pan, greasing is unnecessary.
    • Prep the potatoes. Use a mandoline to slice the potatoes thin, up to ¼” thick. You can slice them all the same thickness, or vary the thickness like I do in the recipe video. It doesn’t really matter, but sometimes I change it up. In the video, the bottom layer of potatoes is ¼” thick and the top layer of potatoes are sliced paper-thin. Either way, it will bake just fine.
    • Add a layer of half the potatoes to the casserole dish. You can do a mix of both yellow and sweet potatoes, or do one type of potato in this bottom layer, the other type on top. Again, it doesn’t matter – whatever you’re in the mood for!
    • Add a layer of half the mixed frozen vegetables.
    • Add the rest of the potatoes, without overflowing the casserole dish.
    • Add the rest of the mixed frozen vegetables.
    • Whisk together the milk, flour, and pesto. Pour the pesto milk mixture over the potatoes, sweet potatoes, and frozen veggies, without overflowing the casserole dish.
    • Top with cheddar cheese and bake in the oven, covered with foil for 30 minutes, then with foil removed for another 20-30 minutes until potatoes are easily pierced with a fork.

    Video

    Notes

    • Use 1″ diced frozen vegetables. It’s best to use frozen vegetables that are diced in 1” segments. I used a variety of corn, peas, peppers and carrots. You can throw in some fresh veggies the same size or substitute them in this recipe as well.
    • Make frozen mixed vegetables potatoes au gratin ahead. This is the perfect meal prep dinner! Simply construct and layer your potatoes au gratin with frozen vegetables, refrigerate or freeze, then pop into the oven when you’re ready to eat. Super simple prep, super simple clean up, super successful family dinner.
    • Don’t forget the leftovers. This easy weeknight dinner recipe tastes just as good the next day! Refrigerate your leftovers for 3-4 days and reheat throughout the week for a quick work from home lunch.
    • Feeding a crowd. This recipe can be easily doubled or tripled depending on the number of people you are feeding. Remember not to overstuff your baking dish, though! I would recommend making multiples instead of trying to make one huge casserole.
    Watch the Frozen Mixed Vegetables Potatoes Au Gratin step-by-step video here!

    Nutrition

    Calories: 391kcal | Carbohydrates: 51g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 334mg | Potassium: 1071mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10862IU | Vitamin C: 38mg | Calcium: 333mg | Iron: 2mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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