Mixed Vegetable Gratin Recipe
How to make Mixed Vegetable Gratin
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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
- Medium
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 Gratin
1.
Pre-heat the oven at 180 degrees.
2.
Halve par boiled baby potatoes.
3.
Heat the pan and then add 2 Tbsp of butter.
4.
Add a handful of par boiled baby potatoes and par boiled pumpkin chopped.
5.
Add 1 bowl of frozen sweet corn and par boiled cauliflower cut into florets.
6.
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.
7.
Cook till the vegetables are soft. After some time toss and turn off the heat.
8.
Transfer the cooked vegetables to a baking dish and pour the Bechamel sauce on top.
9.
Layer it with some grated processed and cheddar cheese.
10.
Add fresh thyme, 1/2 tsp of chili flakes and pepper on top.
11.
Put the gratin into the pre-heated oven for 10-15 minutes and serve.
Prepare Bechamel sauce:
1.
Heat 3 Tbsp butter in a pan.
2.
Add some sprigs of fresh thyme and mix.
3.
Then add 5 Tbsp of flour.
4.
Whisk till it turns into a thick paste.
5.
Then add 500 ml milk and continue to whisk till it gets into a smooth consistency.
6.
Season it with pepper, salt and nutmeg to taste.