Vegetable au Gratin

About Vegetable au Gratin

Ingredients

• Mixed vegetables (green peas, cauliflower florets, carrot cubes, chopped French beans, corn) 2 cups
• Salt to taste
• Bread rolls to serve
• White sauce
• Butter 3 tbsps
• Refined flour 3 tbsps
• Milk 3 cups
• Salt to taste
• White pepper powder to taste
• Red chilli flakes ¼ tsp
• Fresh parsley, finely chopped 2 sprigs
• Processed cheese, grated ¼ cup
• Cheddar cheese, grated ¼ cup
• Tomato sauce 2 tbsps

How to Make Vegetable au Gratin (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking dish.
2. Heat sufficient water in a deep non-stick pan, add all the vegetables and salt and cook till half done. Drain all the water.
3. To make the white sauce, heat butter in another non-stick pan, add refined flour and saute on medium heat, stirring a few times, till the raw smell goes. Take care that the flour does not get coloured.
4. Remove the pan from heat, add 1 cup of milk and mix fast making sure that there are no lumps formed.
5. Add the remaining milk, mix and make sure that sauce is smooth.
6. Put the pan back on heat and cook on medium heat, stirring continuously, till the sauce thickens. Add salt, pepper powder, red chilli flakes and half the parsley and mix well.
7. Remove the pan from heat, add the processed cheese and mix well. Add the boiled vegetables and mix. Taste and adjust seasoning.
8. Transfer the mixture into the greased baking dish. Sprinkle the cheddar cheese on top and decorate with tomato sauce.
9. Keep the dish in the preheated oven and bake for about 20 minutes or till the cheese melts and turns golden brown on top.
10. Get the dish out of the oven, garnish with remaining parsley and serve hot with a plate of bread rolls.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps