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Vegetable Au Gratin is a french dish, its a medley of vegetables baked in a cheesy herbed white sauce. Mama always made this in 2 batches, one for papa with all the vegetables and one for me with corn and paneer since I never liked vegetables as a kid. You can use any vegetables you like fresh or frozen it tastes great.


Ingredients:

For veg layer :
3 cups vegetables (see note below)
1-2 tsp herbs (I used oregano)
salt and pepper to taste

For white sauce :
3-4 tbsp butter
3 tbsp maida (plain flour)
3 1/2 to 4 cups milk
1/4 to 1/2 cup cheddar cheese
salt and pepper to taste
1/2 to 1 tsp herbs (I used oregano)

For topping :
Bread crumbs and grated cheddar cheese - mix these together (approx 1 cup combined) You can vary the proportion as per your requirement.
a little butter Preparation:

For veg :
1. Boil vegetables and drain them. To the veg add salt, pepper and herbs. Also add paneer, if using. Set aside.

For white sauce :
1. Heat butter. Add maida. Saute over medium heat till raw smell goes. Do not let it turn brown.
2. Remove from heat and add 1 cup milk and stir constantly. See that no lumps are formed.
3. Put it back over heat and add remaining milk. Stir over low to medium heat till sauce thickens.
4. Add salt, pepper and herbs. Mix.
5. Remove from heat and add cheese. Add the veg mixture.

Proceed :
1. Transfer it onto a greased baking dish. Sprinkle the crumbs-cheese mix, dot with butter.
Bake in a preheated oven @ 180 C for 20 mins till cheese melts and top is browned. Give 5-10 mins standing time before serving. Then dig in!

Notes :
1. You can use any diff combination of veg like cauliflower, potatoes, peas, carrot, beans, baby corn, corn etc.
2. You can use a combination of cheddar and mozarella cheese for the sauce and topping.
3. Before you bake, preheat oven @ 180 C.
4. If you want a spicy Au gratin, add chilli flakes to the sauce.
5. You can cook the dish over a gas too. After transferring the vegetables to the sauce and sprinkling the topping, cover and heat over gas till cheese melts.

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