ROASTED VEGETABLE AU GRATIN RECIPE
Au Gratin was probably one of my very first continental dishes I had as a child. What I loved about it was it's creamy and cheesy taste. I make it so often at home as my boys at home love it too. And it's a great way to sneak in the veggies as well. This recipe of Roasted Vegetable Au Gratin Recipe has Britannia's Asli pepper cheese spread which gives an delicious twist to the cheese sauce. This cheese sauce is topped over some roasted zucchini, carrots and green beans. Then the dish is layered with grated Britannia Cheese and baked till the cheese on top is gooey melted and golden brown in colour. I'm sure just reading about it is making your mouth water. Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner. Here are some more Au gratin Recipes for you to try: Baked Creamy Potato Gratin Recipe Vegetable Au Gratin with Cauliflower Carrots and Beans Tomato Corn Au Gratin Recipe
Provided by Archana Doshi
Time 1h
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.
- Sprinkle salt to taste. Saute and power cook the vegetables on high heat for a minute or two. The moment you see the vegetables softening a little, turn off the heat and keep aside.
- Next we will make the cheese sauce; melt butter over low heat in a heavy-bottomed saucepan and add flour. Turn the heat down and keep stirring so as to avoid any lumps.
- When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps. Once you get a smooth mixture turn off the heat and keep aside.
- For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables. Mix well and spread the mixture evenly in the baking dish.
- Finally spread the grated cheese evenly on the top. Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.
- Bake until the cheese melts and is lightly golden brown in colour.
- Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.
- Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.
VEGETABLES AU GRATIN
This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.
Provided by Minxkat1
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
FRENCH GREEN VEGETABLE AU GRATIN
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F and butter a large gratin dish.
- In a medium saucepan over medium heat, gently sauté the onion in the olive oil for 5 minutes. Sprinkle the flour over the onion and continue sautéing the mixture for 30 seconds.
- Add the milk, salt, poultry seasoning, and pepper to the pan and stir constantly for 3 to 5 minutes until the sauce thickens.
- Stir the prepared broccoli, zucchini, spinach, and Cantal or cheddar cheese into the sauce and bring the mixture to just a simmer. Turn it out into the buttered gratin dish.
- Stir together the breadcrumbs, Parmesan cheese, and melted butter and sprinkle the buttered breadcrumbs over the gratin.
- Bake the vegetable gratin in the preheated oven for 30 to 40 minutes, until it is hot and bubbly, the vegetables are tender, and the breadcrumbs have turned golden brown.
Nutrition Facts : Calories 383 kcal, Carbohydrate 30 g, Cholesterol 54 mg, Fiber 6 g, Protein 18 g, SaturatedFat 12 g, Sodium 800 mg, Sugar 7 g, Fat 23 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
BAKED VEGETABLES AU GRATIN
CALM DOWN! With all those ingredients it looks complicated but it's really simple. After a quick read through the steps you'll see what i mean. This is such a great dish and I've been making it for years. Use your favorite vegetables or use the ones suggested here.
Provided by Drunk Chef
Categories < 4 Hours
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Beat together well milk and eggs.
- Mix together Parmesan cheese and bread crumbs.
- Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat.
- Heat oven to 375º. Butter a large deep casserole dish.
- Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable.
- Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper.
- lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper.
- Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for 15 minutes.
- Sprinkle with remaining one-third of the cheese, bread crumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.
Nutrition Facts : Calories 546.4, Fat 25.3, SaturatedFat 13.5, Cholesterol 139.1, Sodium 699.7, Carbohydrate 56.8, Fiber 7.2, Sugar 7.2, Protein 25
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