Vegetable Au Gratin


Gratin is a culinary technique in the French cuisine in which vegetables or meat are baked in a creamy béchamel sauce and topped with a crust made of cheese. It is traditionally served in the baking dish itself. Try out this recipe of vegetable au gratin which tastes delicious with garlic bread.


For the béchamel sauce

50 gms butter

Olive oil

1 cup all purpose flour (maida)

300 ml milk

Onion cloute

1/2 tsp salt

1 tsp white pepper powder

A pinch of nutmeg powder

For the gratin

50 gms butter

1 tbsp garlic (finely chopped)

1 onion (finely chopped)

5 mushrooms (diced)

1 cup carrot (finely diced)

Green beans

1 cup broccoli

1 cup baby corn

1 cup potato (cooked)

1 cup mozzarella cheese


Heat butter and olive oil in a pan

Add the all purpose flour and milk

Stir until it thickens up

Add the onion cloute and boil

Scoop out the onion cloute when the sauce has absorbed enough flavours

Add the salt, white pepper and nutmeg powder

Mix well

In another pan heat butter and olive oil

Add finely chopped garlic and sauté

Add finely chopped onion and stir

Add mushrooms, carrots, green beans, broccoli, cauliflower, baby corn and cooked potato

Stir well

Add the previously prepared béchamel sauce on top of it

Mix well

Transfer this into a baking dish

Pour the rest of the sauce and spread mozzarella cheese on top of it

Bake it at 200 degree Celsius for 15 minutes

Tastes best when served hot.