Mixed Vegetable au Gratin

One way to change up your nightly vegetable serving is to bake it up with a little cheese and milk.  Au gratin style vegetables will add some calories to your veggies, but this recipe compromises a little richness by substituting in skim milk

 

Ingredients:

- Mixed vegetables - I used one medium-sized head of cauliflower, 8 carrots, 4 small potatoes.

- 2T unsalted butter

- 2T flour

- 3/4c grated gruyere cheese

- 1/2c grated parmesan

- 2c milk

- 1/4c breadcrumbs

- Pepper

- Grated nutmeg

Cut your vegetables into bite-sized pieces.  Arrange in an oven-safe baking dish.  Preheat your oven to 375 degrees.

Make a roux by melting the butter in a saucepan over medium heat and then adding flour, constantly stirring for about 2 minutes, until the flour starts to cook a little.  Add milk a little at a time while stirring.  Bring to a light boil and then stir in 1/2c gruyere cheese, paremesan, nutmeg, and pepper to taste.  Pour cheese mixture over vegetables.  If it doesn't completely cover the vegetables, that's fine.  It should come up about half-way.

Sprinkle a little of the remaining gruyere over the top, then the breadcrumbs, and top with a little more gruyere.

Bake for 20-25 minutes, until top is browned and vegetables are cooked.

This dish has a lot of flavor, and so it is a good accompaniment for chicken or other dish that won't compete with it too much.

Bon appetite!