Vegetable Au Gratin

Serve this tasty Vegetable Au Gratin as a meal and even the non-vegetarians will be impressed.

A mixture of steamed vegetables in a cheese sauce is finished off with a crispy breadcrumb topping. It is great as a dish alone or can be served with other things too when it may well serve 6-8.

Serves 4


  • 125g/4oz shelled green peas (or frozen)
  • 1 medium Brown Onion, peeled and sliced
  • 125g/4oz mange tout, topped, tailed and halved
  • 200g/7oz broccoli in small florets
  • 200g/7oz cauliflower cut small
  • 125g/4oz green beans chopped into bite size chunks
  • Medium sized red pepper, deseeded and chopped
  • 125g/4oz wholemeal bread
  • ¾ pint/ ½ litre cheese sauce
  • 1 tablespoon butter


  1. Bring a pan of water to the boil.
  2. Steam the vegetables over the the boiling water so that they are part cooked but not quite fully.
  3. Prepare the cheese sauce then stir into the part-cooked vegetables. They should end up thoroughly coated with the sauce. Place the mixture into a dish suitable for use under a grill/broiler.
  4. Use a food processor to turn the bread into crumbs. Optionally add some herbs or paprika into the breadcrumb mix.
  5. Sprinkle the crumbs over the cheesy vegetable mixture then dot with butter. Place under a pre-heated grill for 10-15 minutes so that the breadcrumb topping becomes crisp.
  6. Serve as a standalone meal or add some beans in sauce to one side for a more filling vegetarian meal.


The vegetables mentioned are really just suggestion because any that are easy to steam would work equally well. Broad beans would be a good example of another one to use. What works best is down to experimenting with what is available.

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