Au Gratin is a french delicacy served with warm toasted bread. Au Gratin has all your favorite vegetables dunked in a cheesy white sauce with a crusty golden top. Let us get on Veg Au Gratin Recipe with step by step pictures and video.
Au Gratin is a french dish made with mixed vegetables, white sauce base and of course cheese. Vegetable Au Gratin or Veg Au Gratin has all the vegetables dunked in white sauce with lots of cheese, its very creamy with a perfect crusty top.
About Au Gratin
Au Gratin : Gratin is a French word used for a technique in which the top has a golden brown crust achieved by using breadcrumbs or grated cheese. A gratin is baked or grilled to form a golden crust on top so that describes Au Gratin.
Veg Au Gratin, a French specialty, can be enjoyed as a main dish or as a side to bread. It is simple to prepare and makes for a satisfying dinner for your family with minimal effort. Children especially love the addition of cheese in this dish, which enhances the flavor of the vegetables and makes it even more delicious.
One can achieve a perfect veg au gratin by baking it until the cheese melts and forms a crispy golden crust on top.
There are various well-known recipes for au gratin dishes, such as potato au gratin, French bean au gratin, or pasta au gratin.
Au Gratin Video
Au Gratin – 2 ways
- Usually, Au Gratin dishes are cooked in the oven to achieve a crispy, golden crust on top. Personally, I prefer the baked method over cooking on the stovetop.
- Stove top – Usually vegetable Au gratin is baked but few readers and friends asked for a stove top version so here it is for those who don’t have oven. Do try this easy stove top version of roasted vegetable Au gratin and enjoy!
You can view similar recipes on this page.
I thoroughly enjoyed the crispy grilled top of this dish, which was cooked for the final few minutes. The flavor was incredibly tasty, with a crunchy exterior and a creamy center, making it the perfect Au gratin.
- Vegetables – I used a mix of vegetables which includes carrots, potato, cauliflower, beans and peas. Each take different time to cook so have cooked accordingly.
- You have the option to use cheddar, mozzarella, or processed cheese when making this dish. Cheese is always a safe and tasty choice. Choose the type of cheese you prefer or based on what is available.
- Use full-fat milk, preferably heated.
- I used maida flour this time, but I have also tried using wheat flour and there was no noticeable difference.
- , and thyme. I added a combination of salt, pepper, nutmeg powder, and thyme to enhance the flavor.
Step-by-Step Guide to Making Au Gratin
Bring water to a boil and mix in salt. Add 3/4 cup of carrots, 1 cup of potatoes, and 1/2 cup of beans. Let it cook for 3 minutes.
Next, include 1/4 cup of peas and 1/2 cup of cauliflower, making a total of 3 cups of vegetables. Allow to cook for 2 minutes.
Remove the vegetables from the liquid. Avoid overcooking.
Completely drain the water and set it aside. The drained water can be used as vegetable stock when making soups. Set this aside.
Melt 1/4 cup of butter over heat. Optionally, you can also add 1/2 teaspoon of finely chopped garlic and 2 tablespoons of finely chopped onion.
6.Add 1/4 cup flour.
7. Continue to whisk until all dry flour is fully incorporated.
Whisk in 2 cups of milk while continuously stirring to prevent clumps from forming.
Continue stirring until it thickens.
The consistency begins to thicken, as evidenced by the visual.
After a short time, the sauce will begin to thicken. Cook on low heat and continue stirring. Once it thickens, use a spatula instead.
The ladle will be coated with sauce as depicted.
Sprinkle in salt to your liking, 1/2 tsp of crushed pepper, 1/4 tsp of nutmeg powder, and 2 tbsp of cheese.
After incorporating cheese, the sauce will bubble and thicken, becoming creamier. This type of white sauce is known as Bechamel sauce, which is now prepared.
Next, include the cooked vegetables.
Mix the ingredients thoroughly and let them cook for one minute before turning off the heat.
The vegetables should be thoroughly covered in the sauce, which should not be too thick but rather have a gooey consistency as seen in the example below.
The bechamel sauce vegetables are now prepared.
“Begin by preheating your oven to 200 degrees Celsius for 10 minutes. After that, transfer the mixture to a baking dish.”
Add 1/2 cup of grated cheese on top. Place in an oven preheated to 200 degrees Celsius for 20 minutes. Switch to the grill setting for the final 2-3 minutes to achieve a crispy golden top.
The Veg Augratin is now ready to be served. For added flavor, you can sprinkle Italian or pizza seasoning and serve it hot!
The augratin is perfectly prepared and ready to eat. The top is crispy and the white sauce with vegetables is delicious. It tastes amazing.
Please give it a try and enjoy. You can savor au gratin on its own or with crispy toast.
Savor the hot Au gratin!
Vegetable Au Gratin made on the stove top
Stove top method for making Veg Au gratin, for those without an oven. This version of Au gratin is soft and gooey.
- 1 teaspoon oil
- 1 teaspoon butter + to grease
- One tablespoon of finely chopped garlic
- 1/4 cup of chopped onion
- 1/4 cup capsicum roughly chopped
- 1 teaspoon chilli flakes
- 1 teaspoon mixed herbs
- 1/3 cup mozarella cheese
- salt to taste
A combination of various vegetables, totaling 1.5 cups.
- 1/2 cup carrot roughly cubed
- 1/2 cup potato roughly cubed
- 1/4 cup of beans that are 1 inch in length
- 1/4 cup cauliflower small florets
For white sauce:
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 1 cup milk
- 2 tablespoon cheese
- 1/4 teaspoon pepper powder
- chilli flakes
- mixed herbs
- piri piri masala powder
Reworded: Video Tutorial for Making Stove Top Au Gratin Dish
Stove Top Veg Au Gratin Recipe – Step by Step
- Place a pan on heat and add 1 teaspoon of butter and 1 teaspoon of oil. Add garlic, onion, and capsicum and sauté for 2 minutes. Then, add vegetables, chili flakes, mixed herbs, and salt.
- Cook for two minutes, then pour in 1/4 cup of water.
- Once the mixture begins to boil, cover it and let it cook for 5-7 minutes or until the vegetables are mostly cooked. Turn off the heat and set it aside.
- Melt butter in a separate pan and then add wheat flour. Whisk the mixture together before immediately adding milk. Continue to whisk constantly.
- We require a dense sauce for this dish, so continue cooking until it coats the ladle – when a line is drawn, it should hold its shape as demonstrated.
- Combine pepper powder, salt, and cheese until well mixed. The resulting sauce will be rich and thick. Once combined, add in some roasted vegetables.
- Stir thoroughly and cook for 2 minutes, then turn off the heat. This step should be completed away from the heat source. Next, transfer the vegetable mixture to a sturdy pan, preferably made of iron. Spread it evenly in the pan and top with a layer of cheese. Sprinkle on chili flakes, mixed herbs, and piri piri masala powder.
- Place on the stove and turn on. Cook covered for 5-7 minutes on low to medium heat, or until the cheese begins to bubble. Cut and serve hot with toasted bread.
- Choose soft, tender, and juicy vegetables over hard ones like yam. You can use any vegetables you prefer, but avoid those that release excess water. Opt for hard vegetables that are easy to cook.
- I utilized carrot, beans, peas, cauliflower, and potato.
- Choose high-quality cheese. Options include cubed cheese or mozzarella cheese.
- I sprinkled Italian seasoning on top before serving.
- The vegetables should only be cooked for 3/4 of the recommended time to avoid becoming too soft.
- You have the option to steam the vegetables and then mix them directly into the white sauce.
- Dice the vegetables into small, bite-sized pieces.
- You have the option to prepare the white sauce in advance and keep it for later use.
- Avoid overcooking the vegetables to maintain their crisp texture.
- For those seeking a lower fat option, you can substitute breadcrumbs for cheese as a topping and bake until it becomes golden and crispy, creating a healthier version of augratin.
- To avoid using white flour or maida, you can prepare white sauce using wheat flour instead. However, be sure to adjust the amount of milk accordingly.
- If you enjoy a melted cheese topping, you have the option to skip grilling.
Recommendation for Storage and Serving
For optimal flavor, savor the hot augratin. If you plan to keep it for a day, cover the baking dish with cling wrap and refrigerate. When serving, reheat and enjoy it hot.
Augratin can be enjoyed as a nourishing meal on its own, but it can also be paired with crunchy, toasted bread for added texture and flavor.
What is the definition of Au Gratin?
Gratin, or “Au Gratin” in French, is a cooking technique where the top layer of a dish is browned to create a crispy crust. This is typically done by using breadcrumbs or grated cheese and baking or grilling the dish. Therefore, Augratin can be defined as a dish that has a golden crust on top, achieved through the gratin technique.
What exactly is Veg Augratin?
Vegetable au gratin is a dish consisting of vegetables mixed with a creamy white sauce, topped with cheese and baked until golden. This recipe can be modified to create Chicken au gratin, Potato au gratin, Bean au gratin, and other variations.
How can Au Gratin be prepared?
Initially, a white sauce is prepared by combining butter, flour, and milk. The vegetables are cooked beforehand and then mixed into the white sauce. Next, this mixture is placed in a baking dish and covered with a generous layer of cheese. It is then baked until a golden crust forms. It is also possible to make this dish without using an oven, as demonstrated.
Which vegetables are suitable for making Au Gratin?
You have the option to utilize various vegetables such as carrots, peas, French beans, potatoes, mushrooms, broccoli, cauliflower, and others.
What type of dish is necessary for preparing augratin?
A baking dish with a shallow depth is ideal for creating augratin. If a glass baking dish is not available, ceramic, aluminum, or nonstick baking tins can also be used. Baking tins serve as a great substitute for augratin dishes.
Please feel free to contact me at [email protected] with any further inquiries regarding this Au Gratin recipe. You can also find me on Instagram, Facebook, Pinterest, YouTube, and Twitter.
Have you attempted making this Au Gratin dish? Please share your feedback and tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Au Gratin Recipe
- 1 cup potato
- 3/4 cup carrot
- 1/4 cup green peas
- 1/2 cup cauliflower
- 1/2 cup beans
- 1/2 cup + 2 tablespoon cheese
I used a combination of 3 cups of carrots, beans, potatoes, cauliflower, and peas.
To make the white sauce:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon pepper crushed
- 1/4 teaspoon nutmeg powder
- salt to taste
- Bring water to a boil and then add salt. Next, include 3/4 cup of carrots, 1 cup of potatoes, and 1/2 cup of beans. Let it cook for 3 minutes.
- Next, include 1/4 cup of peas and 1/2 cup of cauliflower. This will result in a total of 3 cups of vegetables. Allow it to cook for 2 minutes.
- Remove the vegetables from the dish, being careful not to overcook.
- Drain all the water and put it aside. The drained water can be used as vegetable broth for soup. Put it aside.
- Melt 1/4 cup of butter in a pan. You can also mix in 1/2 teaspoon of chopped garlic and 2 tablespoons of finely chopped onion if desired.
- Add 1/4 cup flour.
- Continue whisking until all dry flour is incorporated.
- Whisk 2 cups of milk while continuously stirring to prevent clumping.
- Continue to stir until it begins to thicken.
- After a few minutes, the sauce will begin to thicken. Cook on low heat and continue stirring. Once it thickens, use a spatula instead.
- The ladle will be coated with sauce.
- Sprinkle in salt to your liking, 1/2 tsp of crushed pepper, 1/4 tsp of nutmeg powder, and 2 tbsp of cheese.
- Once cheese is added, the sauce will bubble and thicken, creating a creamier consistency. This sauce, known as Bechamel, is now fully prepared.
- Next, incorporate cooked vegetables.
- Stir the mixture thoroughly, cook for one minute, then turn off the heat.
- The vegetables need to be fully covered in the sauce, which should not be too thick but still have a gooey consistency as depicted below.
- The bechamel sauce vegetables are prepared.
- Preheat the oven to 200 degrees Celsius for 10 minutes. Then, transfer the mixture to a baking dish.
- Add 1/2 cup of shredded cheese to the surface. Place in a preheated oven at 200 degrees Celsius for 20 minutes. Switch to broil mode for the final 2-3 minutes to achieve a crispy, golden top.
- The Veg Au gratin is now ready to be served. It is perfectly cooked and has a crispy top with a delicious white sauce and vegetables that taste amazing.
- Please try and have a good time. You can savor au gratin as is or with crunchy toasted bread. Enjoy au gratin while it’s hot!
- Select tender and juicy vegetables over hard ones, such as yams. You have the freedom to choose which vegetables to use, but avoid those that release excess water. Opt for hard vegetables that can be cooked quickly.
- I incorporated carrots, beans, peas, cauliflower, and potatoes into my dish.
- Choose high-quality cheese. You can opt for either cubed or mozzarella cheese.
- I sprinkled Italian seasoning on the dish before serving.
- The vegetables should only be cooked 3/4 of the way to avoid becoming mushy.
- You have the option to steam the vegetables and then add them directly to the white sauce.
- Chop the vegetables into small, manageable pieces.
- Prepare the white sauce in advance and store it for later use.
- Ensure that the vegetables maintain a crunchy texture rather than becoming mushy.
This blog post is about how to make a delicious Vegetarian Au Gratin dish, shared by Sharmis Passions.