Vegetable casserole, which is a dish of mixed colourful vegetables in a creamy white sauce and a golden cheese top. I am a fan of the contrast between the soft vegetables at the bottom and the crisp top.
Preparation Time and Servings
- Preparation time: 20 mins.
- Cooking time: 35-40 minutes.
- Total time: Around 1 hour.
- Servings: 3 to 4.
Ingredients for Vegetable Au Gratin
For the vegetables
- 1 medium potato, diced
- 1 carrot, diced
- ½ cup cauliflower florets
- ¼ cup French beans, chopped
- ½ cup green peas
- ½ cup sliced mushrooms
- â…“ cup baby corn, sliced
- ¼ cup capsicum, optional
- Salt, as required
- For the white sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ¼ teaspoon black pepper
- A pinch of nutmeg
- Salt, to taste
- For the topping
- 1/2 cup grated cheddar or mozzarella cheese.
- â…“ cup breadcrumbs, optional
- 1/2 teaspoon dried oregano or mixed herbs.
How to Make Vegetable Au Gratin
Roast the Vegetables.
Bring a large pot of salted water to a boil, add the vegetables and simmer until they are fork-tender. Drain well and set aside. Do not overcook, as they will finish cooking in the oven.
Make the white sauce.
In a saucepan, melt the butter over low heat. Add the flour and stir for a minute, which will give you a smooth paste. As you do this, gradually pour in the milk while whisking is in constant use to avoid lumps. Cook gently, stirring often, until the sauce thickens and coats the back of a spoon. At the end, season with salt, black pepper and nutmeg.
Put the Dish together.
Add your cooked vegetables to the warm sauce and mix until they are coated. Grease an oven-safe baking dish with butter and put the mixture in it. Spread the mixture out evenly and then top with grated cheese.
Bake until brown.
Preheat oven to 180°C. Bake for 30–35 minutes, until the cheese has melted, the edges are bubbly, and the top is a golden colour. If it does not brown evenly, put a piece of foil over the dish. Let stand for five minutes before serving, which allows the sauce to set.
Serving Suggestions and Helpful Tips
Serve your vegetable au gratin with garlic bread, toasted rolls or a green salad.
I will keep the seasoning mild, which in turn will bring out the natural taste of the veggies. For a more robust flavour, add a little garlic to the sauce. This recipe is very flexible, which means use what is fresh and available instead of sticking to a set list of vegetables. The key is in the moisture control. Drain the boiled veggies well and make sure the sauce is thick before you mix them. Use what is in season for the vegetables, but do cut into smaller pieces or increase cooking time for firm veggies. Refrigerate the leftovers in an airtight container and use within a 1- to 2-day period. Reheat in the oven until heated through. With its creamy core and golden top, this gratin makes ordinary vegetables extraordinary.
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