Vegetable Au Gratin is a french dish, its a medley of vegetables baked in a cheesy herbed white sauce. Mama always made this in 2 batches, one for papa with all the vegetables and one for me with corn and paneer since I never liked vegetables as a kid. You can use any vegetables you like fresh or frozen it tastes great.

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Edited on October 21, 2008
Let not having an oven not stop you from trying this, below I have now added how to make it on stove top.

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Ingredients

2 cups mixed vegetables (fresh or frozen - peas, cauliflower, carrot, beans, corn etc..)
1/2 tsp dry oregano(Can use any herb fresh or dry)
1 cup cheese (any cheese can be used I used Mix of Mozzrella and Cheddar)
pepper to taste
salt to taste

White Sauce
3 tbsp butter
3 tbsp All Purpose Flour (Maida)
3 cups milk
1 tsp garlic paste (optional)
1/4 tsp red chili flakes
1/4 cup cheese (any cheese can be used I used Mix of Mozzrella and Cheddar)
salt to taste
pepper to taste
1 tsp dry oregano (Can use any herb fresh or dry)

Method

1. Steam the vegetables till half cooked. ( You can boil them, cook them in the microwave). Drain all the water.
   
2. Mix salt, pepper and dry oregano to the vegetables. Keep aside. (The White sauce too will have salt so go easy on it)
   
3. Heat butter in a pan, when melted add the garlic, all purpose flour and saute on medium heat till the raw smell goes, keep stirring in between. (Should not turn brown)
   
4. Remove from heat and add 1 cup of milk mixing to make sure there are no lumps.
   
5. Add the rest of the milk mix and make sure there are no lumps.
   
6. Put back on the heat and cook on medium till the sauce thickens. Keep stirring in between.
   
7. Add the salt, pepper, red chili flakes and dry oregano. Mix well.
   
8. Remove from heat. Add the cheese, mix well.
   
9. Mix in the steamed vegetables to the white sauce. Taste and adjust seasoning.
   
10. Transfer to a greased baking dish. Sprinkle cheese on top.
    
11. Preheat oven to 180 C/ 350 F.
    
12. Bake for about 20 minutes till the cheese has melted and golden brown.
    
13. Remove cool for 10 minutes and then serve.
    

Note

• If you need a crisp top, mix 1/4 cup bread crumbs to the cheese and then sprinkle on top. Bake till golden brown.
  
• You can use fresh minced gren chilies instead of red chili flakes in the white sauce.
  

Edited on October 21, 2008
Stove Top Method

1. Cook the vegetables completely. ( You can boil them, cook them in the microwave). Drain all the water.
   
2. Mix salt, pepper and dry oregano to the vegetables. Keep aside. (The White sauce too will have salt so go easy on it)
   
3. Heat butter in a pan, when melted add the garlic, all purpose flour and saute on medium heat till the raw smell goes, keep stirring in between. (Should not turn brown)
   
4. Remove from heat and add 1 cup of milk mixing to make sure there are no lumps.
   
5. Add the rest of the milk mix and make sure there are no lumps.
   
6. Put back on the heat and cook on medium till the sauce thickens. Keep stirring in between.
   
7. Add the salt, pepper, red chili flakes and dry oregano. Mix well.
   
8. Add the cheese, mix well.
   
9. Mix in the steamed vegetables to the white sauce. Taste and adjust seasoning.
   
10. Sprinkle cheese on top.
    
11. Cover and cook on low till the cheese has melted.
    
12. Remove from heat cool for 10 minutes and then serve.