INGREDIENTS | SERVES 4/6

750g of vegetables (for example, broccoli, brussels sprouts, leeks, cauliflower, fennel)
40g of grated gruyère type cheese
1 tablespoon of breadcrumbs
A little butter (to taste)

FOR THE BECHAMEL SAUCE
25g of butter
30g of flour
500ml of milk
Salt, nutmeg

PREPARATION
Wash and cut the vegetables. Blanche the vegetables for a few minutes in boiling, salted water, then drain and dry them.
Butter the dish and add the vegetables to it.
Cover with the bechamel sauce.
Mix the breadcrumbs and cheese together and sprinkle over the bechamel sauce. Dot with butter.

TO MAKE THE BECHAMEL SAUCE
Melt the butter, pour in the flour, mixing thoroughly all the time to prevent any lumps forming. Add the milk a little at a time and continue cooking, stirring constantly until the sauce reaches the desired consistency.
Once cooked, season with a little salt and a pinch of grated nutmeg.

Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE GRATIN” recipe and confirm.

TIPS AND VARIATIONS
• Use smoked Ceder in place of gruyère.