Veg au gratin

VEGETABLE AU GRATIN

Like many culinary terms, the phrase au gratin derives from a French word that means something similar to “scrapings.” According to the Oxford Companion to Food, gratin simply refers to a crisply baked top. That crusty top is often achieved by grated cheese and/or breadcrumbs.

Gratin is a French word a  technique in which the top has a golden brown crust usually used with breadcrumbs or grated cheese.A gratin is baked or grilled to form a golden crust on top.

Vegetable au gratin recipe is a continental delicacy made with mixed vegetables and white sauce as base.Vegetable au gratin or veg au gratin has all the vegetables drowned in white sauce with lots of cheese, its creamy with a crusty top.It can be served with toasted bread.

INGREDIENTS

• 2 cups of veges [ peas /carrot /potato /beans /broccoli/mushroom /spinach – Cut the vegetables into bite sized pieces. ]
• Olive oil + butter – 1 tbsp
• Chilli flakes – ½ tsp
• Mixed herbs / oregano – ½ tsp
• Grated cheese – ½ cup
• Salt to taste

 WHITE SAUCE – Refer here – White sauce recipe

• Butter – 1 tbsp
• Maida – 1 tbsp
• Milk – 1 cup
• Pepper pwdr – ¼ tsp
• Nutmeg pwdr – a tiny pinch [ optional ]
• Salt to taste

METHOD

Heat oil + butter , add the veges and stir fry till done. Don’t over cook .It should have the crunch . [ i have used only broccoli and mushroom ]

Finally sprinkle chilli flakes + herbs give a toss and off the flame .

Transfer theses veges to a oven safe baking tray / bowl and layer it .

Heat butter add the flour and stir fry for 2 mins .

Immediately add milk and give a nice mix . See that there are no lumps .

Stir and cook till it starts boiling ..

It will form a smooth creamy paste like consistency,It should coat the laddle, This is the right consistency.

Add salt + pepper + nutmeg + ¼ cup grated cheese . Mix well and off the flame .

Preheat oven at 200 deg C .

Pour the white sauce over the stir fried veges and layer it .

Sprinkle remaining 1/4 cup cheese on top.

Bake in preheated oven at 200 Deg C for 15 to 20mins till  the top turns golden.

serve immediately .

FOR STOVE TOP  – Layer the veges + sauce + cheese in a pan .Cook covered for 5-7 mins or until cheese starts to bubble. Cut and serve hot with toasted bread.

NOTES – instead of stir frying the veges , you can use boiled veges . I love stir fried veges crunchiness .

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