Corn Pepper Au Gratin

Ingredients

• 2-3 tablespoons tinned corn kernels
• 1 small green capsicum, seeded and cut into cubes
• 1 small red bell pepper, seeded and cut into cubes
• 1 small yellow bell pepper, seeded and cut into cubes
• 1 cup milk
• 3-4 black peppercorns
• 1 bay leaf 
• 3-4 cloves
• 1 onion layer half
• 1 tablespoon + 1 teaspoon butter
• 2 teaspoons oil
• 1 tablespoon refined flour
• Crushed black peppercorns to taste
• Salt to taste
• 6-7 garlic cloves, chopped
• ½ cup grated processed cheese

Method

1. Preheat oven at 240°C. 
2. Heat milk in a deep non-stick pan. Add peppercorns and bay leaf.
3. Insert cloves into onion layer to make a clout and add to the pan. let the milk simmer.
4. To make white sauce, heat 1 tablespoon butter and 1 teaspoon oil in a non-stick pan. Add refined flour, mix well and cook making sure that the flour doesn’t turn brown.
5. Strain the milk and add to the pan. Keep mixing to avoid lumps. Cook till it thickens, whisking continuously.
6. Add crushed peppercorns and salt and mix well. Bring to a boil, remove from heat and set aside.
7. Heat remaining oil and 1 teaspoon butter in another non-stick pan. Add garlic and sauté well.
8. Add capsicum, red pepper, yellow pepper and corn kernels and toss to mix. Add salt and crushed peppercorns and toss to mix. Sauté for a minute.
9. Spread sautéed vegetables in a glass baking dish. Pour the white sauce on top and top with cheese.
10. Place dish in preheated oven and bake for 3-4 minutes or till the cheese melts and the surface turns brown.
11. Serve hot.

Nutrition Info