Description
A comforting dish of tender vegetables baked in a creamy, cheesy sauce with a golden crust on top, perfect for family dinners or holiday meals.
Ingredients
- Potatoes: 3 medium, peeled and thinly sliced
- Carrots: 2 medium, sliced
- Broccoli: 1 cup florets
- Cauliflower: 1 cup florets
- Butter: 3 tablespoons
- All-Purpose Flour: 3 tablespoons
- Milk: 2 cups
- Heavy Cream: 1/2 cup
- Cheddar Cheese: 1 1/2 cups shredded
- Parmesan Cheese: 1/2 cup grated
- Salt and Pepper: to taste
- Nutmeg: 1/4 teaspoon, optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt butter, whisk in flour to form a roux, then gradually add milk and cream, stirring until smooth. Stir in half the cheddar cheese, season with salt, pepper, and nutmeg.
- Grease your baking dish lightly with butter.
- Layer potatoes, carrots, broccoli, and cauliflower evenly in the dish, pour over the cheese sauce, and sprinkle remaining cheddar and Parmesan on top.
- Bake for 35-40 minutes until vegetables are tender and the top is golden brown.
- Let it rest for 5 minutes to set slightly.
- Scoop portions onto plates and serve warm.
Notes
- Pre-slice vegetables for even baking.
- Allow sauce to cool slightly before layering to prevent overcooking vegetables.
- Use a mix of cheeses for depth of flavor.
- Freshly grated cheese melts better than pre-shredded.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg