Vegetable au gratin is a great way to use up leftover vegetables and beans. It is quick and simple, yet wholesome, so great for a warm meal at the end of a long day. If you are running low on your cheese ration, you can always use porridge oats to thicken your stock, and an alternative flavouring such as mustard, tomatoes, or herbs and spices. You could eat the gratin with some bread, or bulk it out with potatoes so it is a meal on it’s own.
115g plain flour
285ml vegetable stock
675g diced cooked vegetables
155g cooked beans
1 small leek, chopped
85g grated cheese
3 tbps breadcrumbs
- Put the flour in a bowl and add enough vegetable stock to make a smooth paste.
- Pour the remaining stock and milk into a saucepan and bring to the boil.
- Mix in the flour paste and cook for a further 5 minutes stirring constantly
- Add the cooked vegetables, beans and half the cheese.
- Once the cheese has melted, pour the mixture into a fireproof dish
- Sprinkle with the breadcrumbs and the remainder of the cheese
- Grill until golden brown and crispy.
You can find the original recipe here along with other recipe suggestions for how to best use your cheese ration.