ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetables au Gratin

Yield 6 servings (serving size: 1 cup)
Assemble this early on the day of your dinner to save last-minute hurrying.


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.)

  5. 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.