My craving for a warm comfort dish on a cold rainy day led me to a quick baked dish which I have grown up eating. My mom would make awesome baked dishes, cakes and make world cuisines after watching cookery shows.
My food journey actually started with my mom being my inspiration. She maintained a diary, would clip recipes from the newspaper and magazines! I own that diary now and it always keeps me going.
Coming back to the baked dish, my go to vegetarian baked dish is Vegetable Au Gratin because I love the mixed vegetables in the gooey cheesy white sauce, baked to perfection. I can eat buckets of the gratin without anything else to go with it but if you insist on a side then garlic bread works perfect with this.
It’s a very easy one pot meal for the family and is ready in minutes. You can save more time by preparing the vegetables in advance and steaming them. I always keep some steamed mixed vegetables in the freezer section for dishes like these.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Vegetable Au Gratin: A complete meal of baked mixed vegetables in a creamy white sauce.
Recipe type: Dinner/Lunch
Cuisine: World Cuisine
Serves – 2
- Mixed vegetables – 3 cups
- Salt to taste
- Black pepper powder – 1 tsp
- Red chili flakes – 1 tsp
- Cheese, grated – 1/2 cup (optional)
- Onion, chopped – 1/2 cup
- Green capsicum, chopped – 1/2 cup
- Garlic, grated – 1 tsp
- Olive oil – 1.5 tbs
- Whole wheat flour – 1 tbs
- Milk – 1 1/4 cup
- Steam mixed vegetables in a steamer for a few minutes (vegetables should have a bite to them). Alternatively, you can also blanch these vegetables for a few minutes in boiling hot water.
- I used peas, cauliflower, carrots and beans. You can chose any vegetable of your choice.
- In a pan, add olive oil, garlic and sauté for a few seconds.
- Add onions, capsicum and cook until translucent. In the meanwhile, heat milk in another pot (or microwave it for 40 seconds).
- Now add the whole wheat flour and mix till the raw smell of the flour disappears.
- Add the hot milk while stirring constantly (using a whisk) for a few seconds until well mixed and the sauce has come to a boil.
- Now add salt and pepper in the sauce and keep aside.
- Take a baking tray, add the steamed vegetables in the tray and pour the white sauce over the top.
- Sprinkle cheese and red chili flakes on top and bake in a preheated oven, for about 7-8 minutes or until bubbly, at 200 degree C.
- I used a clay pan to heat it directly on the gas (didn’t use oven this time).
- Serve hot with garlic bread or as it is.