Week 2 Day 2 of BM #59 -
I am so happy that I am finally able to clear some of my bookmarks. I am sure I am going to bake this regularly as my older one loved this vegetable casserole.
The choice of veggies is very flexible and I used what I had at home. The quantity of cheese can be according to preference as well.
Ingredients -
Potatoes, Carrots, peeled and sliced 1 cup each
Broccoli Florets, 2 cups
Bread Crumbs 1/2 cup
Cheese 1/2 cup
Salt as needed
For the Sauce -
Milk 1 cup
Butter 1 Tbsp
All Purpose Flour 1 Tbsp
Cheese 3 Tbsp
Italian Seasoning as needed
Salt as needed
Nutmeg powder 1/4 tsp
Pepper as needed
Garlic Powder as needed
Method Of Preparation -
Steam the veggies for about 4-5 minutes, season with salt and set aside.
Preheat the oven to 400 °F.
On medium heat, melt the butter in a pan.
Gradually whisk in flour creating a thick paste.
Slowly add milk, whisking until there are no lumps.
Continue to whisk until foamy(about 2-3 minutes).
Sprinkle the cheese slowly, whisking until well mixed.
Add Italian seasoning, nutmeg, salt, garlic powder and pepper.
Cook for 2 minutes or until cheese is melted.
Remove from heat.
To assemble the Au Gratin -
Add the steamed veggies to the sauce and mix well.
Grease a baking pan (I used a 7 X 11 baking dish) and pour the sauce mixed with the veggies.
Top it evenly with bread crumbs and cheese.
Bake it for about 22-25 minutes or until the cheese browns on top.
Remove, slice and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59.
Preparation Time 20 min + Baking Time 25 min
Serves 3-4
Posts
Who will say no to this complete meal, just love to sneak veggies as au gratin..super like.
Cheesy casserole.Kids would surely love this one
I would love to taste it rite now.Delicious.
Veggies and cheese....what more to ask for!
a perfect looking au gratin - love the different veggies you used
What a creamy & delicious vegetable au gratin. Looks awesome.