Vegetable Au Gratin

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.

To prepare the sauce - 
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