Corn Pepper Au Gratin Corn and coloured peppers topped with cheese and baked. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Apr 2016 in Recipes Course New Update Main Ingredients Tinned Corn Kernels, Milk Cuisine French Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Corn Pepper Au Gratin 5-7 tablespoons Tinned Corn Kernels 1 cup Milk 1 small Red bell pepper cut into ½ cm pieces 1 small Yellow bell pepper cut into ½ cm pieces Method Preheat the oven to 240°C. Heat milk in a deep non-stick pan, add peppercorns and bay leaf. Insert cloves into onion layer to make a clout and add to the pan. Let the milk simmer. To make white sauce, heat butter in a non-stick pan. Add refined flour, mix well and sauté taking care that the flour does not brown. Strain milk and add to the pan and keep whisking to avoid lumps. Cook till the sauce thickens, whisking continuously. Add crushed peppercorns, salt and one-fourth cup of cheese and mix well. Bring to a boil, remove from heat and set aside. Heat oil in another non-stick pan, add garlic and sauté till fragrant. Add capsicum, red pepper, yellow pepper and corn kernels and mix. Add salt and crushed peppercorns and mix. Sauté for a minute. Spread the sautéed vegetables in a glass baking dish. Pour the white sauce on top and top with the remaining cheese. Place the dish in the preheated oven and bake for three to four minutes or till the cheese melts and the surface turns golden. Serve hot. Nutrition Info Calories 708 Carbohydrates 43.7 Protein 23.9 Fat 48.8 #Milk #Red bell pepper #Yellow bell pepper Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article