Vegetable Au Gratin

What makes this dish special

Vegetable au gratin is a French dish that has become synonymous with Indian cuisine. It is a universally loved dish that is a staple in many Indian menus. This recipe is a one-pot dish that saves a lot of time. The vegetables are not parboiled, but rather cooked with the butter mixture. The recipe is also customizable, as you can use any vegetables of your choice. The dish is baked until the cheese layer has browned, and the result is a creamy, gooey, and delicious vegetable au gratin.

Recipe

Ingredients: * All-purpose flour: 3 Tbsp (lightly roasted) * Milk: 2 cups (at room temperature) * Onion: 1 small (finely chopped) * Mixed vegetables: 3 cups (coarsely chopped) * Beans * Carrot * Broccoli * Cauliflower * Boiled potatoes * Peas * Mushroom * Butter: 2 Tbsp * Cream: 2 Tbsp * Oil: 1 Tbsp * Cheese: ½ cup + 1 Tbsp (grated) * Salt: to taste * Black pepper: 1 tsp * Sugar: ½ tsp * Rings of tomatoes and capsicum (for decoration)

Instructions:

1. Preheat the oven to 180 degrees Celsius on bake mode.
2. Whisk together the roasted flour and milk so that there are no lumps.
3. In a pan, add oil and butter and saute the onions till translucent.
4. Add all the vegetables, salt, and half the pepper. Mix well and stir on low flame for 3 to 4 minutes till the vegetables are a little soft.
5. In another pan, pour the milk mixture and bring to a simmer. Add the cream and 1 Tbsp cheese, salt, and pepper. Switch off the flame.
6. Pour the white sauce on the vegetables, mix well, and switch off the flame.
7. Pour the vegetable mixture into a baking dish. Top with the remaining cheese and decorate with rings of tomatoes and capsicum.
8. Bake for 25 to 40 minutes, till you get a golden brown top. (You may put on the grill of the Otg for 10 minutes in the end)
9. Serve hot with garlic toast on the side.

Cooking tip: If you want a low-fat version, just avoid the cream and the cheese in this recipe.

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