Vegetable gratin with béchamel sauce
Gratin di verdure con besciamella
Gratin of zucchini, carrots and potatoes with béchamel sauce, Emmental and golden crust.
Zucchini, carrots and potatoes au gratin baked in the oven with béchamel and cheese. History and Tradition Gratin is a French technique: vegetables cooked in the oven with a golden coating of cheese. In Italy it has become a popular Sunday dish. The béchamel sauce creates a creamy texture. The vegetables should be blanch First, to cook evenly. A very delicious side dish or main course.
Instructions
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3 steps · natural Italian voice
Blanch
Cut the vegetables into thin slices and blanch them for 4-5 minutes. Drain.
Compose
Arrange in one baking dish layered with bechamel sauce and cheese.
Gratina
Bake at (392°F) 200°C for 25-30 minutes until golden.
Chef's Tips
For even browning, dry the vegetables well after blanching and top with breadcrumbs and cheese in the last few minutes of cooking.
Ingredients
- 2 zucchini
- 2 carrots
- 2 potatoes
- (13.53 fl oz) 400 ml béchamel sauce
- (2.82 oz) 80 g grated Emmental
- Salt, pepper, nutmeg
- Breadcrumbs
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
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