Also called Veg Corn Au Gratin, the warm cheesy casserole baked golden…is the perfect TV dinner for a lazy Sunday evening. A childhood fav, it is always welcome with the kids. And the best part is, I sneak in a whole lot of veggies, so it is as wholesome as it’s delicious!
Method:
Finely chop a 2-3 cloves of garlic and a small onion. Also chop vegetables of your choice, I used peppers, mushrooms, carrots and cauliflower. Boil some corn or if it’s not in season, you can use frozen corn too. Grate some cheddar cheese.
For the vegetables…
Heat butter/oil, add garlic and onions….cook for 2-3 minutes.
Add carrots and cauliflower, followed by mushrooms and then peppers.
Lastly add the boiled/frozen corn.
Add salt, pepper and 1/4 tsp nutmeg/thyme. Cook on medium heat for 4-5 minutes. Keep aside.
For the béchamel sauce/white sauce….
Heat 2 tbsp butter on medium low. Add 2 tbsp flour/maida and cook for a minute. Add 2 cups milk…all at once and stir to combine. Cook stirring constantly till sauce thickens to coating consistancy.
Stir in 2 tbsp grated cheese. Add salt n pepper to taste.
Bringing it together….
Transfer vegetables to a baking dish.
Add about half the white sauce in the sautéed vegetables and stir to combine.
Now cover the vegetables with the remaining white sauce to form a thin white sauce layer on top.
Sprinkle some grated cheese and bake in a 425F oven for 20-25 minutes till golden and bubbly.
Garnish with chopped parsley and serve with warm toasted bread!