Baked Vegetable in White Sauce

This is an elegant side dish is slowly becoming more mainstream in traditional Indian dinner menus. It is easy to make and can be assembled a day in advance, wrapped in cling film and baked on the day of the dinner. This can also be made region specific by altering the spices. If you add oregano, roasted vegetables and feta cheese, this becomes a Mediterranean dish. Basil, Italian seasoning with mozzarella and Parmesan make it Italian. And a seasoning of chili-ginger paste makes it Indian. If you like it to have a sweetish hint, add pineapple chunks as well without microwaving. 

Ingredients:

2 medium potatoes, peeled and cubed small or thin slices

1 cup cauliflower florets

1 cup mixed carrots, French beans, small dice (peas and corn optional)

8-10 mushrooms, quartered

3 cups thin white sauce

2 tablespoons grated cheese to mix in sauce

1/2 cup grated cheese to sprinkle on top (I used Amul)

Salt

Pepper

In a bowl, put all the vegetables except mushrooms and microwave them for about 7-8 minutes. Keep aside.

Pour about 1/2 cup white sauce on the bottom of a 9x9 glass baking pan. Then layer the cauliflowers on it. Pour 1/2 cup sauce, sprinkle salt and pepper followed by mushrooms, then carrots, french beans and finally potatoes. Pour 1/2 cup sauce after every layer sprinkling salt and pepper. Pour all remaining sauce on top and sprinkle cheese. 

In a preheated oven at 400 F or 200 C, bake for 30-40 minutes or till the cheese is melted and has golden spots.

Serve hot with side of toasted baguette or garlic bread.      

I am sending this to Pari's event Only baked hosted by Tamalapaku