Our Cheesy Vegetable Gratin is comfort on a plate. Just serve it with a piece of grilled fish or meat and a side salad of leafy greens for a happy tummy.
Time: One hour and 10 minutes
- 1 large potato, thinly sliced
- 1 large carrot, thinly sliced
- 1/2 cup mushrooms, thinly sliced
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1 cup low fat milk
- 3/4 cup grated cheddar cheese
- salt and pepper, to taste
Preheat the oven to 200°C. In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms so that they overlap. Season the vegetables with salt and pepper.
In a small saucepan over a medium-low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir. Add the milk and continue to stir occasionally until it begins to thicken.
Once the milk mixture has thickened, remove it from the heat and mix in the cheese, allowing it to melt. Pour the cheese sauce over the vegetables and then cover the dish with foil and place in oven. Bake for one hour, until the vegetables are tender and the sauce is bubbling.