Vegetable au gratin recipe- a classic baked vegetable delicacy with mixed fresh winter vegetables. Creamy cheesy vegetable au gratin tastes with toasted bread and soup!
Vegetable au gratin is something we enjoy once in a while during winters. I have tasted veg au gratin many times while we lived in Bangalore. This vegetable casserole bake is something I used to make very often when we purchased our oven and started baking at home. We like to indulge in creamy white sauce or bachamel sauce once in a while. Vegetables drenched in white sauce sure tastes wonderful. Few recipes shared on blog using white sauce are pasta in white sauce, white sauce pizza, white sauce sandwich, cheese toast with white sauce.
Vegetable au gratin can be made with fresh and mild vegetables like carrots, peas, cauliflower and beans. I do not prefer to use onions and tomatoes in veg au gratin recipe. Winter is the season for fresh cauliflower, delhi carrots and green peas in India and you can enjoy this vegetable casserole during winters.
Vegetable au gratin is a rich and hearty dish suitable for parties. This dish is a bit on the heavier side. To make it relatively light you can reduce the amount of cheese and butter. Adding bread crumbs in vegetable au gratin is optional. We like ours with bread crumbs.
You can serve vegetable au gratin with toasted bread. We had a hearty meal with au gratin, toasted bread slices and comforting pumpkin soup.
How to make vegetable au gratin recipe.
1. Wash, peel and chop the vegetables. Steam or par boil the vegetables for 5 minutes. Drain and set aside.
2.In a pan, melt the butter. Take care not to brown the butter though. Add the flour and saute very well till the raw smell leaves.
3. Lower the flame and add cold milk in slow stream. Keep stirring to avoid lump formation.
4. Simmer and keep stirring till the sauce thickens.
5. Once the sauce is thick and smooth, add salt, pepper powder and oregano.
6. Now add the steamed vegetables and mix well. Remove from flame. In the meanwhile preheat oven at 190C.
7. Pour the prepared vegetables in white sauce into baking dish.
8. Add grated cheese on top.
9. Top with bread crumbs. Bake in the preheated oven for 15-18 minutes. The bread crumbs should turn golden and cheese should melt well. Serve vegetable au gratin with bread toast.
Vegetable au gratin recipe card below:
Vegetable au gratin recipe | How to make veg au gratin recipe
1 CUP = 250 ml
Ingredients
To make vegetables in white sauce
- 2 tablespoons butter
- 1.5 cups cold milk
- 2 teaaspoons plain flour maida
- 1/2 teaspoon pepper powder
- 1/2 teaspoon dried orgeano
- Salt to taste
- 1 small carrot
- 1/2 cup cauliflower florets
- 1/2 cup chopped beans
- 1/4 cup fresh green peas
Other ingredients for making veg au gratin
- 3/4 cup grated cheese
- 3/4 cup bread crumbs
Instructions
To make vegetables in white sauce
- Wash, peel and chop the vegetables. Steam or par boil the vegetables for 5 minutes. Drain and set aside.
- In a pan, melt the butter. Take care not to brown the butter though. Add the flour and saute very well till the raw smell leaves.
- Lower the flame and add cold milk in slow stream. Keep stirring to avoid lump formation.
- Simmer and keep stirring till the sauce thickens.
- Once the sauce is thick and smooth, add salt, pepper powder and oregano.
- 6. Now add the steamed vegetables and mix well. Remove from flame. In the meanwhile preheat oven at 190C.
To make vegetable au gratin
- Pour the prepared vegetables in white sauce into baking dish.
- Add grated cheese on top.
- Top with bread crumbs. Bake in the preheated oven for 15-18 minutes. The bread crumbs should turn golden and cheese should melt well. Serve vegetable au gratin with bread toast.
Notes
- You can make this recipe with cauliflower alone too.
- You can add nutmeg powder in white sauce if you prefer.
- Potatoes can be added along with other vegetables.
Sandra says
that looks like one yummy veg casserole. Love your baking dish.