I read this recipe in a magazine yesterday and thought of trying it out fr dinner last night. But by the time i reached home, i only remembered 70% of it. But i knew the overall ‘look’ of the recipe so went ahead and tried it (ofcourse with my additions)! As bad as it sounds, it actually turned out quite good. Trust M. he complimented it on the first spoon. Usually i have to fish for compliments from him!
So try my version of Veg Gratin. its a real hassle-free recipe.
1 big potato
4-5 medium size mushrooms
1 kumara (sweet potato)
1 medium size broccoli
1 cup half boiled spaghetti (my addition)
1 cup grated cheddar and Parmesan cheese
3-4 tablespoons breadcrumbs
Note – this was the part that i did not remember clearly so added vegetables according to my taste. You can add you fav veggies too.
For the white sauce
½ cup flour
2½ cups milk
Salt for seasoning
Pepper for seasoning
½-1 tablespoon of dried mixed herbs, as per taste
Pinch of nutmeg
- Start by chopping all the vegetables. Thin slices of carrots, potatoes, kumara and mushrooms. Bite size florets of broccoli.
- Next boil the spaghetti in salt water. Drain it when its just half done.
- While the spaghetti is boiling, make the white sauce on the other side. Melt butter in a pan and add the flour. On slow flame keep mixing it and cook it for a 5 minutes. Remove from heat and slowly add milk, mixing it vigorously all the time so no lumps are formed. Put it on heat and cook it till the sauce thickens. Keep mixing the sauce in regular intervals. Add salt, pepper as per taste. Add mixed herbs and nutmeg and mix thoroughly.
- Pre-heat oven to 170deg. Grease the bottom of a baking tray and start layering the vegetables, alternating with the white sauce. You can start with any vegetable. I first lined the carrots, covered it with a little sauce, then potatoes and again sauce, mushroom and broccoli and again some sauce on top of it. Continue layering in this manner with the spaghetti and kumara. Pour the remaining sauce on top. Cover the tray with foil and bake for 30-45 mins or till the vegetables are cooked.
- Once the vegetables are cooked, sprinkle cheese and breadcrumbs on top and bake uncovered for another 10 mins or till the cheese melts on top.
- Divide your sauce in equal parts depending on how many vegetables you are using and how many layers you will be making.
- Rub the mixed herbs between your palms to ‘wake them up’.
- You can also add boneless bite size chicken pieces in this.