Category: Main Dishes, Veggies
Cuisine: American
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
You can make and enjoy this warm and nutritious meal with the seasonal vegetables you can find easily during winter! Happy cooking!
Click to rate this recipe!
[Total: 0 Average: 0]
Ingredients
Adjust Servings
- For Bechamel Sauce
Instructions
- Peel and chop the potatoes and carrots into thin round slices. Put water in a pot until half level and boil. Add the chopped potatoes, carrots and peas into the boiling water and let it boil for 10-12 minutes.
- When done, transfer the boiled veggies into a bowl full of cold water. This way you will preserve the nutrients in the vegetables. After they stay in the cold water for 2-3 minutes, transfer them into an empty bowl which they will get dried inside.
- Peel the veggies necessary; chop the tomato, zucchini and emptied bell peppers into small cubes. Add them into the bowl which you put boiled ones beforehand.
- Add olive oil, spices and crushed garlic cloves into the same bowl, mix evenly. For Bechamel Sauce
- Get butter and oil in a pot, heat up the pan. Add the flour and stir continuously until it changes color to light brown.
- Add milk slowly on top while stirring with a whisk. Add salt and pepper when it starts to get a creamy consistency. Keep stirring until it boils, let it boil for 3 more minutes and leave it on the counter to cool down. For Cooking
- Transfer the veggie mixture into an oven tray. Pour the ready Bechamel sauce on top of the veggies and mix throughly. Sprinkle the grated cheese to cover the top.
- Preheat the oven at 200℃. (fan mode on)
- Cook the gratin in the oven for 35 minutes.
- Bon appetit!
English 
Türkçe