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Home > Crunchy Vegetable Gratin with Bechamel Sauce

Crunchy Vegetable Gratin with Bechamel Sauce

Crunchy Vegetable Gratin with Bechamel Sauce
Recipe By: 
Western Star
westernstarbutter.com.au
Prep Time: 
20 mins
Cook Time: 
35 minutes
Serves: 
7
This Crunchy Vegetable Gratin with Bechamel Sauce is a golden, cheesy bake made with cauliflower, pumpkin and broccoli. Topped with buttery breadcrumbs, parmesan and parsley, it’s a comforting side or vegetarian main that’s full of flavour and texture.

Bechamel Sauce

Ingredients


Method
  1. Melt butter in a medium saucepan over a medium low heat.
  2. Add flour, whisk until smooth and bubbling. Cook for 2 minutes.
  3. Remove from the heat and gradually whisk in milk in small batches until combined and smooth between each addition. Return to the heat. Stir or whisk until sauce bubbles and thickens (about 8 minutes).
  4. Remove from heat and whisk in parmesan. Season to taste. Cover surface of sauce with a piece of baking paper to avoid a skin from forming. Set aside.


Tips & Hints
  1. At the beginning of a white sauce always cook off the butter and flour over medium low heat to ensure the finished sauce doesn’t have a “floury” flavour.
  2. Use bechamel to make mac n cheese and tuna mornay.
  3. Place any leftover sauce in a container. Cover surface of sauce with plastic wrap or baking paper and refrigerate up to 5 days. Reheat in microwave and whisk until smooth. You may need to add extra milk or water to make a runny consistency.


Gratin

Ingredients


Method
  1. Preheat oven to 200C fan-forced.
  2. Microwave or boil cauliflower, pumpkin and broccoli separately until just tender. Drain. Arrange in an 8-cup ovenproof dish.
  3. Combine breadcrumbs and melted butter until crumbs are coated in butter. Stir in parmesan and parsley.
  4. Whisk cooled bechamel sauce until smooth. Spoon a thick layer over vegetables then sprinkle with crumb mixture.
  5. Bake for 15-20 minutes until golden. Serve with your chicken, roast beef your favourite protein.


Tips & Hints
  1. Cook cauliflower in simmering water for 6 mins, pumpkin for 5 mins, and broccoli for 2 mins.