Winter Veggie Gratin

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!

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0/19 Ingredients
Adjust Servings
  • For Bechamel Sauce


0/10 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!

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