Vegetable Gratin Recipe
by Chef Boy Logro
300g Potato cut into round slices
300g Zucchini cut into slices
300g Cauliflower, floweret
100g White onion slice
100g Mozzarella cheese grated
2 cups Bechamel sauce
50g Parmesan cheese
50g Butter
1 tsp. Salt
1 tsp White pepper
Instructions:
1. Blanch all vegetables in salted boiling water. Set aside.
2. Have ready ceramic dish. Brush with softened butter. Bed with béchamel sauce.
3. Put potato on first layer; zucchini, cauliflower and sautéed onion on second layer.
4. Cover top with béchamel, mozzarella cheese and parmesan cheese.
5. Bake in oven until golden brown or until done.
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