Mango Au Gratin

Name: Mango Au Gratin
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 big size mangoes (almost riped/not so sweet); 2 medium sized potatoes boiled aľdante; 1 teaspoon garlic powder; 2 teaspoon dry oregano; 1 cup cheddar cheese; 1/2 Salt or to taste; 1/2 teaspoon white Pepper or to taste; 1 teaspoon very fine bread crumbs; 1 cup white sauce or bechamel sauce; (recipe given below); Ingredients for bechamel sauce; 1 tablespoon butter; 2 tablespoons all purpose flour; 1 1/4 cups milk, cold; 1/4 teaspoon Salt or to taste (very little); 1/2 teaspoon Freshly ground pepper; 2 tablespoons grated cheddar cheese; 1/2 teaspoon Italian herbs

Sanchita Mittal @sm_thechef

Delhi

#THC
#ThemeMango
#post1
Gratin is a widespread culinary technique in which an ingredient is topped with a light golden browned crust, often using breadcrumbs, butter and cheese.
This time I have tried a new and innovative version of Au gratin by using the uniqueness of the king of fruits - the mangoes. It is healthy and delicious and goes well with garlic bread or naan.

Sanchita Mittal @sm_thechef

Saved

Ingredients

50 minutes

4 servings

2big size mangoes (almost riped/not so sweet)
2medium sized potatoes boiled aľdante
1 teaspoongarlic powder
2 teaspoondry oregano
1 cupcheddar cheese
1/2Salt or to taste
1/2 teaspoonwhite Pepper or to taste
1 teaspoonvery fine bread crumbs
1 cupwhite sauce or bechamel sauce
(recipe given below)
Ingredients for bechamel sauce
1 tablespoonbutter
2 tablespoonsall purpose flour
1 1/4 cupsmilk, cold
1/4 teaspoon Salt or to taste (very little)
1/2 teaspoonFreshly ground pepper
2 tablespoonsgrated cheddar cheese
1/2 teaspoonItalian herbs

Saved

Steps

50 minutes

1

First preheat the oven to 200 C.
2

Slice the potatoes very carefully into thin slices, add salt, pepper, garlic powder and dry oregano to the potato slices.
3

Now peel the mangoes and grate one mango through big holes in the grater.
4

Add little salt, garlic powder and pepper and keep aside.
5

Scoop out small balls from the other mango, sprinkle salt, garlic powder and keep aside for garnishing.
6

Preparation of bechamel sauce -
Melt the butter in a heavy-bottomed saucepan.
7

Stir in the flour and cook, stirring constantly for 2 minutes, don't let it turn brown.
8

Switch off the gas and add the milk, and continue to stir as the sauce thickens.
9

Bring it to a boil and add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
10

Stir in grated Cheddar cheese and Italian herbs during the last 2 minutes of cooking.
11

Remove from the heat and it is ready to use.
12

Assembling of Au gratin - take a greased baking dish and arrange potato slices at the bottom, sprinkle some more herbs as per taste.
13

Now lay a bed of shredded mango again sprinkle some oregano, followed by a thick layer of prepared bechamel sauce.
14

Repeat the steps with potato slices and grated mango and finally cover with the remaining white sauce.
15

Now sprinkle the bread crumbs, oregano and grated cheese evenly on the top and garnish with mango scoops (balls)
16

Bake the au gratin in the pre-heated oven for about 20 minutes or until the cheese has melted and has turned golden in colour
17

Remove the Mango Au Gratin from oven, let it stand for 2 minutes before serving.
Serve the Mango Au Gratin with toast or garlic bread.