• Take ample of water in a deep pan and add 1 tsp of salt in it.
• Let water come to boil.
• Add 1 cup potatoes (small diced), 1 cup green peas, 1 cup Carrots (small diced), 1 cup beans (thinly chopped) and 2 cup cauliflower (small florets).
• Let the vegetables boil for 10 minutes.
• Drain the vegetables. The leftover water is a vegetable stock which can be used in some recipe.
• Transfer the vegetables in a bowl.
• Add 1/2 cup of sweet Corns in the boiled vegetables and keep aside.

MAKING OF WHITE SAUCE

• Add 100 grams butter in a pan.
• When butter melts, add 1 tbsp of chopped garlic into the butter.
• When garlic begins to turn slightly brown, add 1 tsp red chilli flakes, 1 tsp mix herbs and salt according to your taste and mix well.
• Add 2 tbsp of powdered oats.
• Saute on low heat for a minute so that oats flour roasted well.
• Add 2 cups of milk.
• Let milk simmer on low heat. Keep stirring. If you like, you can add some cheese as well, though we didn't.
• When the sauce turns thick, switch off the heat. To check, put a spoon in the sauce and draws a line on the back side of the spoon. If a clear line draws, it means sauce is properly cooked.
• Pour the white sauce over the vegetables.
• Give them a good mix.
• Put some mixture in oven safe glass tray. For individual sharing, you can use the ramekin bowls also. If don't have both glass tray or ramekin bowls, then you can even use cake tin also.
• Put the shredded mozzarella cheese over the vegetables base.
• Sprinkle some mix herbs and red chilli flakes over the top.
• We have baked the glass tray in a pre-heated oven @200°C for 10 minutes or until golden crusty top is achieved.
• And put the Ramekin bowls in Airfryer and airfried @180°C for 10 minutes.
• Veg Au Gratin is ready.
• Serve hot, preferably with toasted bread.