Thursday, 12 July 2012


Vegetable-Au-Gratin is a French Casserole dish which is baked with vegetables and topped with bread crumbs and cheese.


Cups of vegetables Chopped into small pieces (Example: Peas, Carrots, Green Beans, Corn, Cauliflower, Bell Peppers/Capsicums)
1/2 Medium sized Onion Chopped into small pieces
3 Large Potatoes Peeled & Boiled.
1/2 Cup Bread Crumbs
1 Cup Grated Cheese
2  Tablepoons Butter
Salt to taste
1 Tomato Chopped (Optional)

For the White Sauce:

2 tbsp. Butter
2 tbsp. Flour
1.5 -2 cups Milk
Freshly Ground White/Black Pepper


To prepare the veggies:

  • Boil/Steam all the vegetables till tender. There should be no runny water. Set aside.
  • Heat 1/2 teaspoon of butter, & add the chopped onions & saute till soft & translucent.
  • Stir in the Vegetables & add salt, toss to combine & switch off the heat.
  • Mash the boiled potatoes with Salt & Pepper & set aside.

To Prepare the Sauce:

  • Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes.
  • Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper.

To Assemble for Baking:

  • Add the White Sauce & the prepared Vegetables & stir them to thoroughly combine. Do not mash them.
  • Lightly grease the bottom of a baking dish. Place the vegetables with the sauce on the greased dish.
  • Place the mashed potatoes in an even layer over the vegetables.
  • Sprinkle the bread crumbs evenly on the mashed potatoes. Add the rest of the butter in dots over the bread crumb.
  • Sprinkle the grated cheese in an even layer over the crumbs.
  • Add the chopped tomatoes on the cheese. Preheat oven to 200 oC.
  • Place the dish in the oven & bake for about 20 – 25 minutes.


Post a Comment