Clean, chop and blanch mix vegetables (carrot, French beans and peas). Also boil 2 potatoes to 70% level. Keep milk, maida, cheese slices, cheese cubes, butter, olive oil, salt and pepper ready. In olive oil and butter add in sieved maida. Stir and cook for 3 minutes.

When maida gets light and bubbly, add in the milk in small batches. Stir well to avoid lumps.

Make a proper smooth blend of the roasted maida and milk. Stir and cook on medium flame for a while.It will thicken after 7-8 minutes. Keep stirring. When it boils add in cheese slices. Allow it to melt and blend well into the white sauce. Lastly, add in the salt and pepper powder.

Mix well.
In 1 tbsp olive oil add in the blanched vegetables, salt and pepper powder and saute on high flame for 1 minute. Do not over cook.

Now add the required quantity of white sauce to the sauted vegetables and corn. (I have reserved the remaining white sauce for another recipe.) Slice the 70% boiled potatoes.

ASSEMBLING OF AU GRATIN:
Grease a baking dish with olive oil. Arrange the pata to slices on the base. Apply butter on the potato slices. Sprinkle salt and pepper powder on the slices.

Now place the layer of vegetables- in-white sauce. Ready the topping ingredients. Cut capsicum into jullienes. Crumble salted biscuits.

Place crumbled biscuits on top
Grate 2 cheese cubes and arrange the capsicum.

Bake @ 180°C for 6-8 minutes or until the top layer is golden brown.
(I.e. gratin)

FOR GARLIC HERB TOAST:
Prepare Garlic Herb Butter, by mixing butter and all other ingredients.

Apply this butter on bread slices and toast them crispy. Cut into triangles and serve with piping hot Vegetable Au gratin.

Enjoy a cheesy dinner on a special occasion with a smile with your loved ones.
Happy Cooking!! 😊