Chef Hasti

VEG AU GRATIN – VEGETABLE BAKED DISH

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Veg Baked Dish

As a vegetarian 90’s kid growing up in India my introduction to ‘continental’ food was veg au gratin also called  Veg baked dish. At that time exotic vegetables such as mushrooms, broccoli and zuchini were not available in the poshest of markets and the only cheese available was amul processed cubes.

White sauce was a novelty so this dish was not frequently made at home. Veg au gratin was obviously very fancy and therefore 10 year old Hasti’s  choice of order whenever we went out for dinner.I remember pestering my mother to make this veg baked dish at home for my birthday. The creamy vegetable and white sauce combo with the crunchy cheese top was my absolute favourite ( This was before pizzas were popular) .
It was my go to whenever I wanted to enjoy a cheesy indulgence. Quite a few ‘upmarket’ restaurants served this dish. One of My favourites was Gaylord at Churchgate (It still is). A baked dish, a vegetable sizzler, burger with veg cutlet and house made French fries were the few dishes that would be listed in the miniscule continental section without exception in these upscale restaurants. I have tried my best to recreate the veg au gratin/ veg baked dish from my childhood with this recipe.
 Gratin is a dish that has been topped with cheese and bread crumbs broiled under a salamander which gives it a brown crispy crust. Do note that this is a recipe from the time oregano and pizza seasoning were not available in India so the flavouring of choice is nutmeg which is a decidedly French ingredient. If you wish you can replace the nutmeg with any pizza seasoning of your choice.
The base of this dish is one of the classic French mother sauces, i.e. béchamel sauce. You begin the recipe by making the roux which is equal quantity of fat and flour cooked till varying degrees of doneness depending on the end result you are looking to achieve. Typically the darker you cook it, its thickening properties reduce. Roux is used to thicken various sauces, gravies and soups in French cuisine. For making béchamel, you add milk to the roux, season it and your delicious creamy sauce is ready. Add the veggies, top with cheese, bake till the crust turns golden brown and voila – Votre gratin est prêt monsieur!
You can also try my Eggless Spinach and Ricotta Ravioli Recipe !!
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veg au gratin

VEG AU GRATIN – VEGETABLE BAKED DISH

  • Author: Hasti Goradia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
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Ingredients

  • Butter- 2tbsp
  • All purpose flour- 1 tbsp
  • Milk- 200ml/ 1 cup
  • Garlic- 1 clove
  • Salt to taste
  • A pinch of grated nutmeg
  • Cheese cube- 1.5 or cheese spread- 3 tbsp + 1 cube for topping
  • Crushed pepper to taste
  • Bread crumbs- toast 4-5 slices of bread and then crush in a food processor.
  • Diced vegetables- carrots (french beans, potato,peas,broccoli,mushroom and cauliflower.)

Instructions

  1. Add butter in a heavy bottom pan. Once it has melted add in the flour.
  2. Cook till the flour bubbles. It will change colour to white and will start to look as if fried. Cook till it starts to give off a roasted smell. Keep stirring contnously. you dont want to burn the flour or cook till it changes colour.
  3. Then slowly add in the milk, stirring continously all the while.Dont allow it to settle and stick to the bottom of the pan.
  4. Cook till the milk thickens then add in the salt,nutmeg and cheese. season with pepper.
  5. Steam the vegetables in a steamer till they are par cooked.Now add the diced vegetables in the sauce and mix well.
  6. Remove into bake safe ramekins or glass dish and top with bread crumbs and grated cheese.
  7. Bake at 180 degree Celsius till the top is golden brown.

View this veg au gratin recipe in hindi:-

View this veg au gratin recipe in english:-

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