Friday,22 February, 2019
Current issue | Issue 1385, (15 - 21 March 2018)
Friday,22 February, 2019
Issue 1385, (15 - 21 March 2018)

Ahram Weekly

Vegetable cheesy gratin

Vegetable cheesy gratin
Vegetable cheesy gratin

Serves 6-8


2 onions (peeled, quartered)

4-6 cloves garlic (peeled, thinly sliced)

3 zucchini (sliced)

1 large potato (halved, thickly sliced)

1/2 cup green peas (podded)

1 cup shredded cabbage 

1 cup cauliflower and broccoli florets (equal mix)

1 large leek stalk (chopped with good greens)

3 cups béchamel sauce + 2 cups (extra), light consistency

1 tsp grain mustard

200 gm grated Gruyère and Gouda cheese (equal mix)

Salt + pepper + grated nutmeg

1 tbsp olive oil



Heat a small amount of water in a large pot.  When it comes to a running boil; add all prepared vegetables; except onion and garlic.  Boil for four minutes only. Drain and quickly plunge in ice cold water; to blanch and stop cooking.  Leave for a couple of minutes. Drain and place inside a large bowl.  With béchamel hot in a large pan; off heat, stir into it mustard, half the quantity of cheese mix and seasoning.  Add onion and garlic to vegetable mixture.  Stir in olive oil.  Lightly season and pour the two extra cups of béchamel sauce over vegetables and gently mix them together to incorporate.  Pour vegetable mixture into baking dish.  Even up with a spatula.  Pour the three cups of béchamel over; to cover contents.  Top with remaining cheese mix and bake in a preheated oven of 200 degrees Celsius.  Remove when top is golden.  Allow to rest for a few minutes, then serve. 

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