Old School Cook! Cheesy Vegetable Augratin!

Hey from EL The Cook!

Its been a long time since I've posted!

Today we go old school as we reminisce about our childhood where the most famous continental dish available in most restaurants was a Vegetable Au Gratin. With its origins in French cuisine, the dish usually is prepared in a shallow container and has plenty of cheese, butter and characterized by a brown crust after baking. Its one of those truly comfort foods!

Heres our version of this classic recipe! 

INGREDIENTS: (Serves 4)

(Prep Time : 20 minutes, Cook Time: 40 minutes) 

• 2 cups chopped and boiled mixed vegetables(carrots , green peas , french beans)

For The White Sauce

• 2 tbsp butter
• 1/2 tsp grated garlic (lehsun)
• 2 tbsp plain flour (maida)
• 1 1/2 cups milk
• 1/4 cup grated processed cheese
• salt and to taste

For The Topping

• 1/2 cup grated processed cheese

KITCHEN EQUIPMENT:

• Large bowl
• 2 small bowls
• Chefs knife
• Cutting board
• Large vessel for boiling
• Shallow baking tray

METHOD:

For the white sauce

1. Heat the butter in a pan and sauté the garlic for 1 to 2 minutes.
2. Add the flour and sauté for 2 to 3 minutes.
3. Add the milk gradually, stirring continuously so that lumps do not form. Add ½ cup of water and mix well.
4. Bring to a boil and add the cheese, salt and pepper and mix well. Keep aside.

How to proceed

1. Combine the vegetables and the white sauce and mix well.
2. Pour into an oven proof bowl and sprinkle the cheese on top
3. Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the cheese melts and is lightly browned.

Enjoy this classic recipe over warm garlic bread slices with a dry white wine!

Have a great weekend!