This Vegetable Au Gratin recipe is a medley of vegetables and 2 types of cheeses which is simple to make but will knock the socks off your relatives at the next holiday dinner.
Note* The recipe below uses Heirloom tomato because they contain less seed and juice, using another
variety of tomato may result in a watery sauce.
Vegetable Au Gratin Recipe
Ingredients
1 Italian Eggplant
2 Heirloom Tomatoes
1 Zucchini
Salt & Pepper
Olive Oil for drizzling
For the sauce
2 Tablespoons Butter
2 Tablespoons Flour
1 Garlic Clove, Minced
1 Cup Cream
1 Cup Milk
1/2 Cup Grated Parmesan Cheese (shaker cheese is ok)
For the topping
4 Slices of Provolone Cheese
1/2 Cup Bread Crumbs
1 Tablespoon Butter
Instructions
Preheat the oven to 350
Make the sauce first, it will thicken upon standing.
In a pot over medium heat, melt the butter and add the flour. Mix until a paste is formed.
Slowly whisk in the milk and cream until all the flour mixture is icorporated.
Add the garlic, parmesan cheese and salt & pepper to taste.
Bring to a boil, continuously whisking, reduce to simmer. When sauce starts to thicken, remove from heat. Set aside.
Slice the vegetables into 1/2 rounds.
Layer the slices in a pie plate or casserole dish.
Drizzle with olive oil, sprinkle with a pinch of salt & pepper.
Pour the sauce over the vegetables.
Top with provolone cheese.
In a small microwave-safe dish, melt the butter, mix into the bread crumbs, sprinkle over the cheese.
Bake for about 20 minutes or until top is golden brown and vegetables are fork tender.
Allow to cool slightly before serving.
- 1 Italian Eggplant
- 2 Heirloom Tomatoes
- 1 Zucchini
- Salt & Pepper
- Olive Oil for drizzling
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Garlic Clove, Minced
- 1 Cup Cream
- 1 Cup Milk
- 1/2 Cup Grated Parmesan Cheese (shaker cheese is ok)
- 4 Slices of Provolone Cheese
- 1/2 Cup Bread Crumbs
- 1 Tablespoon Butter
- Preheat the oven to 350
- Make the sauce first, it will thicken upon standing.
- In a pot over medium heat, melt the butter and add the flour. Mix until a paste is formed.
- Slowly whisk in the milk and cream until all the flour mixture is icorporated.
- Add the garlic, parmesan cheese and salt & pepper to taste.
- Bring to a boil, continuously whisking, reduce to simmer. When sauce starts to thicken, remove from heat. Set aside.
- Slice the vegetables into 1/2 rounds.
- Layer the slices in a pie plate or casserole dish.
- Drizzle with olive oil, sprinkle with a pinch of salt & pepper.
- Pour the sauce over the vegetables.
- Top with provolone cheese.
- In a small microwave safe dish, melt the butter, mix into the bread crumbs, sprinkle over the cheese.
- Bake for about 20 minutes or until top is golden brown and vegetables are fork tender.
- Allow to cool slightly before serving.
- The recipe below uses Heirloom tomato because they contain less seed and juice, using another
- variety of tomato may result in a watery sauce.
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