Mixed vegetable gratin
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Mixed vegetables; (cauliflower, |
; broccoli, carrots, | ||
; potatoes, leeks) | ||
1 | Clove garlic; crushed | |
2 | ounces | Butter |
2 | ounces | Plain flour |
½ | pint | Milk |
¼ | pint | Water |
4 | ounces | Dolcelatte cheese |
4 | ounces | Mozzarella; thinly sliced |
Salt and freshly ground pepper |
Directions
1. Preheat the oven to 350øF/180øC/gas mark4.
2. Wash and slice the leeks and carrots, divide the cauliflower and broccoli into florets, and cut the potatoes into small pieces. Steam them until just cooked but still fairly firm to the bite. Place in a large buttered casserole dish.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute.
Remove from the heat and gradually add the milk and water. Return to the heat and stir until thickened. Add the crushed garlic, two cheeses and seasoning to taste.
4. Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly. Serve immediately with a side salad and follow with a fruit dessert such as blackcurrant fool.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Baked vegetables au gratin
- Casserole of vegetables au gratin
- Eggplant gratin
- Garden vegetable gratin
- Mediterranean mixed vegetable gratin
- Mediterranean vegetable and potato gratin
- Mixed vegetable quiche
- Potato vegetable au gratin
- Root vegetable cheese gratin
- Root vegetable gratin
- Southern vegetable gratin
- Spinach & bean gratin
- Spring vegetable au gratin
- Summer vegetable gratin
- Vegetable and lentils au gratin
- Vegetable crepes au gratin
- Vegetable gratin
- Vegetables au gratin
- Wild mushroom, tomato and zucchini gratin
- Winter-vegetable gratin~