Continental fare is a welcome change sometimes from our usual spicy Indian food. This vegetable dish is a complete meal in itself and when had with warm, buttery slices of toast, it is simply heaven! Loaded with the goodness and benefits of all the vegetables you can think of, this is a good way to get them all finished in a jiffy even by the most finicky eater.
Vegetable Au Gratin
- Prep Time
- Cook Time
- 1 big casserole
- Difficulty Level Easy
- (4 /5)
- 2 ratings
- 3 cups of mixed chopped vegetables like french beans, carrots, green peas, cauliflower, corn, broccoli, potato
- For the white sauce:
- 1 tbsp butter
- 1 tsp finely chopped garlic
- 2 tbsp plain flour / maida
- 1 1/2 cups milk
- 1 cup grated processed cheese
- For the topping :
- 2 potatoes cut into strips or wedges
- black pepper powder
- dried mixed herbs
- salt to taste
- Boil all the chopped vegetables and keep aside
- For the white sauce : Heat the butter in a pan and add in the garlic. Saute for a minute before adding in the flour.
- Saute again for 2-3 minutes.
- Add the milk gradually taking care to see that no lumps are formed.
- Add the pepper powder, herbs and salt to taste.
- Mix in the vegetables and 1/2 the cheese.
- Deep fry the potatoes till golden and keep aside.
- Transfer the ready vegetables to a baking dish.
- Cover them with the remaining cheese.
- Bake in a pre-heated oven at 200 degrees C for 15-20 minutes till the cheese melts.
- Top the dish with the fried potatoes and serve with warm, buttery toast slices. Note : You can vary the quantity and type of the cheese according to your liking.
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