Vegetable Au Gratin Recipe

Rinse, peel and chop all the vegetables.

Cut the potatoes and carrots into ½ to ¾ inch cubes, slice the baby corn into rounds, chop the cauliflower into small florets.

Also chop the beans into ¾ to 1 inch pieces, and slice or chop the mushrooms. Keep the peas and optional bell pepper ready.

Bring water to a boil in a pot with a little salt. Add the vegetables and mushrooms.

Cover pan with lid. Cook the veggies on medium-low heat for about 25 to 30 minutes or until they are fork-tender but not mushy.

Drain the vegetables thoroughly using a strainer. They should not retain any extra water, or the sauce will turn thin. Set aside.

To make the white sauce, melt butter in a saucepan on low heat.

Add the flour and whisk continuously to make a smooth roux. Cook until it becomes pale golden and smells nutty.

Slowly pour in cold milk while whisking so no lumps form.

Continue cooking on low heat, stirring often, until the sauce thickens and coats the back of a spoon.

Once this is achieved, turn off the heat and place the pan with the sauce on the kitchen countertop.

Season the sauce with pepper, nutmeg and salt according to taste. If you want a richer gratin, you can mix in 2 tablespoons grated cheddar cheese at this stage.

The sauce thickens as it cools. When the sauce is lightly hot or warm or at room temperature, add the cooked vegetables and mushrooms.

Gently mix or fold the vegetables and mushrooms with the sauce so everything gets coated evenly.

Grease a baking dish or a pie dish with 1 to 2 teaspoons softened butter. Preheat your oven for 15 minutes at 180°C (356°F).

Add the vegetable and sauce mixture to the baking dish and spread it neatly in an even layer.

Top with grated cheddar cheese. If you prefer a crispy top, sprinkle breadcrumbs or panko over the cheese.

Sprinkle dried mixed herbs like oregano, parsley, basil, thyme etc.

Bake in the preheated oven at 180°C (356°F) for 30 to 40 minutes or until the cheese melts, the top turns golden and the edges look slightly bubbly.

Allow the Veg au Gratin to rest for a few minutes before serving so it sets slightly and is easier to serve.

Serve Vegetable au Gratin hot or warm. It pairs well with Garlic Bread, Toasted Rolls or a simple Green Salad.

You can also serve it with any preferred soup like Tomato Soup, Sweet Corn Soup, Mushroom Soup or French Onion Soup for a complete continental-style meal.

Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat in an oven or air fryer so the top stays crisp and the sauce warms evenly.

Avoid freezing, as the white sauce may split after thawing.