Vegetable béchamel minced meat gratin Calories

Potatoes, zucchini, carrots, broccoli and cauliflower all work in vegetable béchamel minced meat gratin. Cut them to a similar size, and pre-cook firmer vegetables so they become tender at the same time as the softer ones.

For smooth béchamel in vegetable béchamel minced meat gratin, whisk milk gradually into the cooked butter-and-flour mixture rather than adding it all at once. Keep whisking as the sauce thickens; strain it if a few lumps remain.

Yes, you can assemble vegetable béchamel minced meat gratin ahead and refrigerate it covered before baking. Add the cheese topping just before it goes into the oven, and let a chilled ovenproof dish lose some of its chill before baking.

Yes, vegetable béchamel minced meat gratin can be frozen, although the béchamel may separate slightly after thawing. Cool it completely, freeze it in an airtight container, and thaw it in the refrigerator before reheating.

A mild, good-melting cheese such as cheddar works well on vegetable béchamel minced meat gratin and gives the top a golden finish. For a sharper flavor, mix in a little Parmesan; add the topping toward the end if it browns too quickly.

Serve vegetable béchamel minced meat gratin with a crisp green salad or lightly dressed vegetables. Its creamy sauce and minced meat make it substantial, so a fresh, acidic side balances the meal better than another rich dish.

To make vegetable béchamel minced meat gratin less rich, use enough béchamel to lightly coat the layers instead of submerging them, and increase the vegetables. A thin cheese topping still browns nicely without turning the dish into a heavy crust.

Reheat leftover vegetable béchamel minced meat gratin covered in the oven or in a microwave-safe dish until the centre is hot. Covering it helps prevent the béchamel from drying out; add a small splash of milk if the sauce has thickened.

Yes, frozen vegetables can go into vegetable béchamel minced meat gratin. Thaw and drain them first, or cook off their excess moisture in a pan, so the extra water does not loosen the béchamel or make the finished gratin soggy.