Vegetable Au Gratin
Crispy and juicy vegetables roasted in a thick bechamel sauce and then brought together with grated cheese on the top, all of this melted in the oven to get a cheesy and creamy, prepared in just 30 minutes.
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What is Vegetable Au Gratin?
Vegetable au gratin is a dish originating from France, where Gratin refers to a method of cooking. Gratinading essentially means heating the food on high heat from the top till it gets golden brown and crispy. This method is applied in many other dishes like potato gratin and chicken au gratin.
How to make Vegetable Au Gratin?
1) In a saucepan melt a knob of butter, add chopped garlic to it and saute for a bit. Add refined flour to the butter and mix it till they are completely incorporated.
2) Slowly drizzle in milk to the saucepan while constantly mixing it using a whisk. To the sauce add quartered onions, broccoli, bell pepper chunks and frozen corn and peas. Toss them together, season it with salt and pepper, add parsley and chill flakes according to your taste.
3) Transfer the vegetables coated in the sauce into a mini roaster. Sprinkle grated mozzarella cheese generously on top of it and drizzle some fresh cream. Sprinkle chilli flakes and oregano on top.
4) Bake it in a preheated 200 degree oven for 15 minutes or till the top gets golden brown and a little crispy. Once it is out of the oven, let it rest for 5 minutes and then serve it in the bakeware itself.
Expert Tips
- Incorporate the flour and butter and cook it thoroughly to form a proper roux.
- Add in the milk slowly to avoid any lumps from forming.
- Keep the sauce on the thicker side as the vegetables release moisture while being baked.
Suggested cookware for the recipe
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