Vegetable Au Gratin with Cauliflower Carrots and Beans
Give this absolutely simple and yet delicious vegetable au gratin a try for a quick weeknight dinner. All it takes is 20 minutes when you have all your ingredients ready. Serve it along with some toasted bread to make your meal complete.
The Vegetable Au Gratin recipe is a classic french dish where the vegetables are baked along with a creamy white sauce called the béchamel sauce. This is one of the favorite dinners at home and I love it especially because it is quick to make and super healthy too. I like to make my bechamel sauce with different types of flours making it healthy and guilt free.You can bake with a combination of vegetable and play around with the recipe by adding more flavours.
Serve the Au Gratin along with toasted Garlic Bread bread and Tabasco Sauce for a cozy Lunch.
If you are looking for more Gratin Recipes here are some :
20 M
45 M
65 M
4 Servings
Ingredients
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For Vegetables
- 1 teaspoon Oil
- 1/4 cup Carrots (Gajjar) , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped
- 1/2 cup Cauliflower (gobi) , with small size florets
- Salt , to taste
- 1/2 teaspoon Dried oregano , or some any fresh herb For While Sauce/ Bechamel Sauce
- 2 tablespoons Corn flour
- 1/2 cup Water
- 1 cup Milk
- 2 tablespoons Cheese spread
- 1/2 teaspoon Black pepper powder
- Salt , to taste
- Red Chilli flakes , Crushed for garnish
- 1 /4 cup Britannia Cheese Block , grated
How to make Vegetable Au Gratin with Cauliflower Carrots and Beans
To begin making the Vegetable Au Gratin, we will first preheat oven to 200 C.
Steam the vegetables with a little salt and pepper till half cooked (aldente) or you can alternatively stir fry them in a pan.
To stir fry the vegetables, into a pan heat oil over medium heat. Add the vegetables, sprinkle salt and stir fry until the vegetables are cooked. Keep the pan covered, so that the steam gets built inside and helps in cooking the vegetables faster.
Once the vegetables are cooked, stir in the herbs like oregano or mixed herbs and keep aside.
Transfer the vegetables to a baking dish.
The next step is to make the sauce for the Vegetable Au Gratin.
Into a sauce pan, dissolve the corn flour in water and milk until there are no lumps.
Place the saucepan over medium heat, add the salt and pepper and keep stirring the sauce until it thickens and once the sauce thickens, add the cream cheese into the sauce.
The addition of cream cheese, adds great taste to the bechamel sauce. This sauce can be used in making a white sauce pasta too.
Once done and the sauce is cooked well and the cheese is well combined, pour the sauce over the vegetables and give it a stir.
Sprinkle the cheese evenly on the top.
Bake the vegetable au gratin in the oven about 12 to 15 minutes or until the cheese has melted and has turned golden brown.
Remove the Vegetable Au Gratin from oven, let stand for 5 minutes before serving. Sprinkle Red Chilli Flakes or Tabasco Sauce on top and serve hot.
Serve the Au Gratin along with toasted Garlic Bread bread and Tabasco Sauce for a cozy Lunch.
