The culinary dictionary defines au gratin as a baked dish topped with cheese and bread crumbs. The topping should be golden brown that has been cooked au gratin……. And here is a perfect au gratin baked by my daughter-in-law Hema Ravi. This vegetable au gratin had enough cheesy, herbed bechamel to coat the vegetables and make the bake moist. The combination of mozzarella and cheddar shreds in the topping gave the au gratin the right melt in the mouth and springy texture. Teamed with some toasted garlic bread this creamy vegetable bake was a sumptuous dinner on a windy night.
Ingredients for Vegetable Au Gratin Recipe
- Cubed vegetables 2 cups (potatoes, beans, carrots, broccoli, cauliflower, peas, corn)
- Milk 2 cups
- Refined flour/maida 2 tbsp
- Butter 2 tbsp
- Garlic crushed 4 cloves
- Mixed herbs 2 tsp
- Pepper 1 tsp salt as required
- Cheddar cheese grated 1/2 cup
- Mozzarella cheese grated 1/2 cup
- Bread crumbs 1/4 Cup
Preparation Method
- Blanch all vegetables with a pinch of salt and set aside.
- Take a heavy-bottomed pan.
- Add butter. When it melts add the crushed garlic and saute lightly.
- Add the maida and roast well till light pink.
- Switch off the flame.
- Slowly add milk stirring constantly to form a smooth mixture.
- Keep on a low flame and stir constantly to form a thick sauce that coats the back of a spoon.
- Add the herbs, pepper, and required salt.
- Mix well.
- Add the vegetables and give it a good stir.
- Pour the mixture into a greased shallow baking pan.
- Top with grated cheese and bread crumbs.
- Bake in a preheated oven at 180 degrees centigrade for 15 minutes.
- Remove and serve hot with toasted bread
Tasty Vegetable Au Gratin is ready 🙂
