Ingredientes para Vegetables Au Gratin
- Potatoes
- Courgette
- Aubergine
- Tomatoes
- Single Cream
- Vegetable Stock Cube
- Salt And Pepper
- 2 tablespoons chopped fresh chives
- Jarlsberg Cheese
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Como fazer Vegetables Au Gratin
- Preheat oven to 180°C (350°F). Grease a medium-sized ovenproof dish.
- Bring the 300ml double cream to a simmer in a saucepan over medium heat. Add the vegetable stock cube and stir until completely dissolved.
- Season with salt and freshly ground black pepper to taste. Stir in the 2 tablespoons of chopped fresh chives.
- Reduce heat to low. Gradually add 75g of the grated Jarlsberg cheese, stirring continuously until melted and the sauce is smooth and creamy.
- Layer the chopped vegetables evenly in the prepared ovenproof dish.
- Pour the creamy cheese sauce over the vegetables, ensuring they are all coated.
- Sprinkle the remaining 75g of grated Jarlsberg cheese over the top.
- Bake in the preheated oven for 30-40 minutes, or until the vegetables are tender and the cheese is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
88g
Carbs
15g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Eggs Dairy Potatoes Vegetables Scandinavian Oven Easy European Diabetic Dinner Party Holiday Event Vegetarian Cheese Stove Top Norwegian Dietary One Dish Meal Comfort Food Inexpensive Tomatoes Taste Mood Savory Equipment Presentation Served Hot
