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  • Writer's pictureApeksha Gore

Vegetable Au Gratin

Au Gratin refers to a dish that is baked to a wonderful golden top by addition of cheese or crumble or crust. This beautiful dish turned out to be the healthiest comfort food I had. This is going to be my favourite to curl up on a cold winter evening, without feel (a lot) of guilt.

The choice of vegetables is up to you but I found that the combination of pumpkin/squash, zucchini and potato works best. You could try adding carrots, beans or switch potatoes for sweet potatoes.


For the white sauce:

  • 1 tablespoon whole wheat flour

  • 1/2 to 2/4th cup milk

  • 1/2 tablespoon butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon mixed herbs

  • Pepper to taste

  • 2 inch piece of any melting cheese- grated

For the Tomato sauce:

  • 2 medium tomatoes, finely chopped

  • 4 cloves of garlic, minced

  • 2 medium onions, finely chopped

  • A dash of butter or olive oil

  • Seasoning to taste

  • green chilli, finely chopped

For the filling:

  • 1/2 Zucchini, chopped into round wedges

  • 2 medium potatoes, chopped into round wedges

  • 200 gm pumpkin, skinned chopped into wedges

  • a dash of butter or olive oil

  • seasoning


Prepare the tomato sauce -

  1. In a heavy bottomed pan, melt butter and saute onion, garlic on medium flame. When onions are translucent, add tomatoes, cover and cook for 3-4 mins

  2. Add green chillies, salt and pepper

Prepare the vegetables -

  1. Grill the veggies on a grill or heavy bottomed pan for 5-10 mins. Lightly season and keep aside

Prepare the white sauce -

  1. Melt butter, add flour and roast for 2 mins on low flame.

  2. Add milk and keep stirring

  3. Add seasoning and grated cheese. Stir and switch off the flame

Assemble and bake the pie -

  1. Layer a baking dish with alternating layers of vegetables, tomato sauce and white sauce

  2. Finish off with white sauce

  3. Grate cheese on top

  4. Bake at 180 degrees for 15 mins or until top as a nice golden tinge

  5. Serve warm

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