Vegetable Au Gratin Recipe

Cooking Directions

• STEP 1.In a saucepan add 2 tbsp cornflour and 1 cup milk. Mix together to avoid forming lumps. Add 2 tbsp cream cheese, salt to taste, ½ tsp black pepper powder and ½ tsp dry herbs. Whisk well to combine all the ingredients.
• STEP 2.Turn on the heat, keep it on low to medium and stir continuously as sauce thickens. Ensure that no lumps are formed. Turn off the heat and keep aside.
• STEP 3.In a pressure cooker place ¼ cup chopped green beans, ¼ cup diced carrots and ½ cup cauliflower florets cut small, and 2 tbsp water. Pressure cook for 1 whistle and turn off the heat. Release the pressure immediately by holding the cooker under running water.
• STEP 4.To assemble the au gratin, add the steamed vegetables to the pan with the bechamel sauce and gently mix together till well coated.
• STEP 5.Transfer this vegetables and sauce mixture to a shallow baking dish. Top it with ¼ cup grated cheese.
• STEP 6.Place the baking dish on the top rack of a preheated oven at 200 degrees celsius, with the grill mode on. Once the top of the grated cheese or bread crumbs if browned and crisp, the au gratin is ready.
• STEP 7.Remove from the bake once a crisp crust is formed on the top. Serve with french bread.

Special Comments

• STEP 1.Dry herbs like oregano or rosemary or any of choice can be used.
• STEP 2.The grated cheese can be replaced by bread crumbs to gratinate the dish.