Fall Vegetable Gratin (Frozen)

Description

Feel the season with our fall vegetable gratin! Kabocha squash, satsuma yam, green beans and mushrooms topped with homemade bechamel sauce, and various cheeses, (Mozzarella, Jack and Cheddar, etc). This ultimate Japanese comfort food is a perfect addition to your Thanksgiving table! Serves 2-4.

Cooking instructions: 

1. Keep the gratin in fridge until you are ready to bake. If you don't cook for over 48 hours please move it to the freezer (then thaw it for 24 hours prior to baking).

2. Pre-heat oven to 400-425F. Remove the wrap and lid. Place the doria in the foil container on the middle rack in the oven. 

3. Bake for 35 to 45 minutes until the bechamel sauce starts bubbling on the surface and the cheese on top turns to light brown color. You might want to cover the top if cheese starts to brown too soon.

4. Transfer the container on a heat resistant plate or tray and to the table. 

6. Serve hot and enjoy the rich and creamy doria!

Ingredients:

kabocha, satsuma yam, yellow onion, crimini mushrooms, green peas, salt, pepper, , butter, wheat flour, milk, cheese (Mozzarella, Cheddar, Jack), parsley