Vegetables au Gratin

Assemble this early on the day of your dinner to save last-minute hurrying.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 30 %
Fat 5.3 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.9 g
Protein 6.4 g
Carbohydrate 23.3 g
Fiber 3.7 g
Cholesterol 8 mg
Iron 2 mg
Sodium 249 mg
Calcium 179 mg


2 large leeks (about 1 1/4 pounds)
1 pound fresh brussels sprouts
Vegetable cooking spray
1 teaspoon olive oil
3 cloves garlic, minced
2 1/2 cups (1/2-inch) sliced carrot
2 tablespoons water
1 tablespoon margarine
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
1/2 teaspoon salt-free lemon-pepper herb and spice blend
1/4 teaspoon salt
2 tablespoons cornflake crumbs
2 tablespoons grated Parmesan cheese


Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse under cold water; drain. Set aside.

Wash brussels sprouts thoroughly under cold running water, and remove discolored leaves. Cut off stem ends, and cut large sprouts in half; set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.

Melt margarine in a small saucepan over medium-low heat; stir in flour. Gradually add milk, stirring with a wire whisk until well blended. Increase heat to medium; cook 6 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and salt. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.)

Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable mixture. Cover and bake at 350º for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated.