To start preparing the Au Gratin vegetable, first we will preheat the oven to 200 C.
Steam the vegetables with a little salt and pepper up to half cooked (randen) or you can alternately mix them in a pan.
To mix the vegetables, in a heat oil over medium heat. Add the vegetables, sprinkle the salt and shake until the vegetables are cooked. Keep the covered pan, so that the steam is built inside and help to cook the vegetables faster.
Once the vegetables are cooked, mix the herbs like oregano or mixed herbs and keep aside.
Transfer the vegetables to a pan.
The next step is to prepare the sauce for the au gratin vegetable.
In a pan, melt the corn flour in water and milk until there are lumps.
Put the saucepan over medium heat, add the salt and pepper and continue mixing the sauce until it thickens and once the sauce thickens, add the cheese cream in the sauce.
The addition of cheese cream adds an excellent taste to the beckhamel sauce. This sauce can also be used to prepare a white sauce paste.
Once done and the sauce is cooked well and the cheese is well combined, pour the sauce over the vegetables and give it mix.
Sprinkle the cheese evenly on the upper part.
Cook the au gratin vegetable in the oven for about 12-15 minutes or until the cheese melted and became golden.
Remove the au gratin vegetable from the oven, let it rest for 5 minutes before serving. Sprinkle the red pepper flakes or the Tabasco sauce at the top and serve hot.
Serve the gratin Au together with toasted garlic bread and Tabasco sauce for a welcoming lunch.
