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.

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