Mixed Vegetable Gratin Recipe
How to make Mixed Vegetable Gratin
About Mixed Vegetable Gratin Recipe: Savour the rich flavors of vegetables, topped with Bechamel sauce and sprinkled with cheddar cheese.
- Total Cook Time1 hr 15 mins
- Prep Time 15 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Mixed Vegetable Gratin
- 18-19 Baby potatoes (par-boiled)
- 500 Gram Pumpkin (par-boiled)
- 1 Cauliflower (par-boiled)
- 2 Sweet corn cobs
- Salt & pepper
- 1 tsp Chilli flakes
- 3 tsp Cumin
- 2 tsp Coriander seeds
- 2 Tbsp 2 Tbsp butter
- Few Thyme sprigs
- Béchamel sauce
- 100 Gram Cheddar cheese
- 50 Gram Processed cheese
- For the Bechamel sauce:
- 3 Tbsp Butter
- 500 Ml Milk
- Fresh thyme sprigs
- 5 Tbsp Flour
- Salt and pepper
- 1/2 tsp Nutmeg
How to Make Mixed Vegetable GratinHideShow Media
Pre-heat the oven at 180 degrees.
Halve par boiled baby potatoes.
Heat the pan and then add 2 Tbsp of butter.
Add a handful of par boiled baby potatoes and par boiled pumpkin chopped.
Add 1 bowl of frozen sweet corn and par boiled cauliflower cut into florets.
Then add salt & pepper, 1/2 tsp of chili flakes, 3 tsp of cumin seeds, 2 tsp of coriander seeds and some sprigs of thyme.
Cook till the vegetables are soft. After some time toss and turn off the heat.
Transfer the cooked vegetables to a baking dish and pour the Bechamel sauce on top.
Layer it with some grated processed and cheddar cheese.
Add fresh thyme, 1/2 tsp of chili flakes and pepper on top.
Put the gratin into the pre-heated oven for 10-15 minutes and serve.
Prepare Bechamel sauce:
Heat 3 Tbsp butter in a pan.
Add some sprigs of fresh thyme and mix.
Then add 5 Tbsp of flour.
Whisk till it turns into a thick paste.
Then add 500 ml milk and continue to whisk till it gets into a smooth consistency.
Season it with pepper, salt and nutmeg to taste.