Vegetarian Potato Au Gratin Food

VEGETARIAN POTATO AU GRATIN

Steps:

• Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.

VEGAN POTATOES AU GRATIN WITH LEEKS

Steps:

• Preheat your oven to 350"F.

VEGAN POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
• Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
• In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
• Bake in preheated oven for 20 minutes.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

ROASTED VEGETABLE AU GRATIN RECIPE

Steps:

• To begin making the Roasted Vegetable Au Gratin Recipe into a preheated pan add oil, zucchini, carrots and green beans.
• Sprinkle salt to taste. Saute and power cook the vegetables on high heat for a minute or two. The moment you see the vegetables softening a little, turn off the heat and keep aside.
• Next we will make the cheese sauce; melt butter over low heat in a heavy-bottomed saucepan and add flour. Turn the heat down and keep stirring so as to avoid any lumps.
• When the flour smells toasted and turns light brown in color and mixes together evenly with the butter, pour in the milk and cheese spread and keep stirring to avoid any lumps. Once you get a smooth mixture turn off the heat and keep aside.
• For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables. Mix well and spread the mixture evenly in the baking dish.
• Finally spread the grated cheese evenly on the top. Place the Roasted Vegetable Au Gratin Recipe in the preheated oven at 180 degree Celcius.
• Bake until the cheese melts and is lightly golden brown in colour.
• Once done remove the Roasted Vegetable Au Gratin Recipe from the oven and serve hot.
• Serve Roasted Vegetable Au Gratin Recipe with Garlic Bread With Herb Butter Recipe and Pomegranate Mint Cocktail Recipe for a weeknight dinner.

BEST VEGETABLE GRATIN RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 inch round pie pan with non-stick spray. Set aside.
• Prepare the leek by rinsing well under cold running water. Let drain. Slice thinly.
• Cut the 4 zucchinis into diagonal slices about 3/8 inch thick.
• In a large bowl, combine the sliced leek, sliced zucchini, 1 teaspoon salt, pepper to taste, and 4 T. olive oil.
• Mix well with a large spoon or clean hands. Set aside.
• In a small bowl, combine bread crumbs, parmesan, garlic powder, and parsley. Set aside.
• In the prepared pie plate, arrange the zucchini in a circular pattern, overlapping the pieces. You will need two layers.
• Mix the leek in and under the layers as best you can. It will not be perfect!
• Top the zucchini layers with the bread crumb mixture.
• Drizzle with additional olive oil.
• Bake for 30 minutes.
• Watch closely and if topping browns too quickly, cover with aluminum foil.
• Remove from oven and let rest for 5 to 10 minutes.
• Serve as a side dish with fish, beef, or chicken.