Gratifying Gratin

A French culinary term, Gratin is a food preparation in which an ingredient is topped with a browned golden crust, often using breadcrumbs and grated cheese; usually prepared in a casserole. Vegetable Au Gratin is a medley of vegetables baked in a cheesy herbed white sauce.

My older sister used to make this for me quite often when I was a child and it still is my favourite. I added spinach to my sister’s original recipe and it turned out delicious. After all, combining cheese and milk with a crunchy crust and velvety interior is a recipe for success!

Vegetable Au Gratin


Prep Time: 20 min     Cooking time: 40 min            Serves: 6

3 teacup boiled vegetable ( french beans, carrots, cauliflower, potato)
4 1/2 tea cup white sauce
1 bunch spinach
100 gms cheese
Salt and pepper to taste

White sauce
41/2 tea cup milk
7 tbsp corn flour
1 tbsp butter
Salt and pepper to taste

For the White Sauce

  1. Boil half portion of the milk
  2. Mix corn flour with the remaining milk and add it to the boiled milk
  3. Add butter and stir it continuously until the sauce thickens
  4. Add salt and pepper

For the Spinach:

  1. Chop the spinach and add little salt to it
  2. Steam it and churn it in a grinder to make a paste (you can add 2tbsp of cream to spinach) optional

For the gratin:

  1. Mix the vegetables with the white sauce and add more salt and pepper if required
  2. Grease the baking dish and spread half of the vegetable in it
  3. Top it with the spinach paste
  4. Add a layer of the remaining vegetables
  5. Sprinkle the cheese on top
  6. Add few drops of butter on top
  7. Bake it in the oven at 200 degrees C for 20 minutes or until golden brown
  8. Serve hot with garlic bread and tabasco sauce


  1. If you use plain flour for white sauce then use only 5 tbsp of flour
  2. If you don’t want crispy cheese than you can microwave it for 8 to 10 minute

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