Vegetable Melange Au Gratin With Cheese White Sauce Recipes

AU GRATIN RECIPE

Steps:

• Boil water add salt to it. Add 3/4 cup carrot, 1 cup potato and 1/2 cup beans. Cook for 3 mins.
• Then add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables comes to 3 cups in total. Cook for 2 mins.
• Drain and remove the vegetables. Do not overcook.
• Drain water completely and set aside. You can use the drained water as vegetable stock for making soups. Set this aside.
• Heat 1/4 cup butter - Let it melt. If you prefer you can add finely 1/2 tsp chopped garlic and 2 tbsp finely chopped onion.
• Add 1/4 cup flour.
• Keep whisking until no dry flour is seen.
• Add 2 cups milk and keep whisking simultaneously to avoid lump formation.
• Keep stirring until it starts to thicken.
• Within few mins the sauce will start to thicken. Cook in low flame, Keep stirring. Once it starts to thicken switch to a spatula.
• The sauce will will coat the ladle.
• Add salt to taste, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder and 2 tbsp cheese.
• After adding cheese it bubbles up and becomes more creamy and thick. This white sauce is called Bechamel sauce. Bechamel sauce is ready now.
• Now add cooked vegetables.
• Mix it well, cook for a minute then switch off.
• The vegetables should be well coated with the sauce, the sauce should not be very thick it should still be goey like shown below.
• Vegetables in bechamel sauce ready.
• Preheat oven at 200 deg C for 10 mins. Transfer it to a baking dish.
• Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 deg C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
• Veg Au gratin ready to be served. Perfectly done au gratin ready. Crusty top with a gooey white sauce with vegetables tastes out of the world.
• Do try and enjoy. You can enjoy au gratin as such or with crisp toasted bread. Enjoy Au gratin hot!

VEGETARIAN POTATO AU GRATIN

Steps:

• Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.

WHITE SAUCE OR CHEDDAR WHITE SAUCE

Steps:

• Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
• Remove sauce immediately upon bubbling.
• CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).

CREAMY VEGETABLE GRATIN

Steps:

• Heat oven to 375ºF.
• Sprinkle 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter.
• Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all layers. Top with tomatoes and Parmesan mixture.
• Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.

CHEESY VEGETABLES AU GRATIN

Steps:

• Heat oven to 375ºF.
• Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
• Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir until thickened. Add pepper Jack cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
• Bake 20 min. or until heated through.

CHEESY GREEN VEG GRATIN

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.