Escalloped Vegetables
Creamy and comforting escalloped vegetables featuring broccoli, cauliflower, and carrots in a cheesy béchamel sauce, perfect as a side dish for family dinners or special occasions.
Ingredients
Instructions
- Melt butter in a saucepan over medium heat.
- Add flour and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in milk; cook until the sauce thickens.
- Add cubed Swiss cheese and stir until melted and smooth.
- Add salt to taste.
- Combine cooked vegetables with the cheese sauce.
- Transfer the mixture to a baking dish and bake at 350°F until cheese bubbles and topping is golden.
Tips & Substitutions
For a creamier cheese sauce, consider adding a splash of white wine or a pinch of garlic powder. If you're out of Swiss cheese, Gruyère or cheddar can be excellent substitutes. To enhance flavor, sauté onions or bell peppers with the butter before adding the flour. This dish is a delightful way to use up seasonal vegetables, making it adaptable to whatever you have on hand.
Serving Suggestions
This escalloped vegetable dish pairs beautifully with grilled meats or can be served as a main course alongside a fresh salad. For a complete meal, consider serving it with crusty bread to soak up the cheese sauce. It’s also a great side for holiday dinners or family gatherings, complementing dishes like roasted chicken or fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave it in short intervals, stirring in between, but the oven will help maintain the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Vegetables contains roughly 645 calories, with 24g protein, 59g carbohydrates, and 35g fat. It is an excellent source of vitamin C (59% of the Daily Value), protein (47% of the Daily Value), and calcium (46% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1918mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make escalloped vegetables ahead of time?
Yes, you can prepare the dish up to the baking step, then cover and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven. This makes it convenient for busy weeknights or special occasions.
What other vegetables can I use in this recipe?
Feel free to substitute or add vegetables like zucchini, bell peppers, or asparagus. Just ensure they are cooked until tender before combining them with the cheese sauce. This flexibility allows you to customize the dish based on seasonal availability or personal preference.
Is there a way to make this dish lighter?
To lighten the recipe, you can use low-fat milk and reduce the amount of butter or margarine. Additionally, incorporating more vegetables and less cheese will help decrease the calorie count while still providing a flavorful, satisfying dish that fits into your healthy eating plan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).