Mixed Vegetable Gratin

By EdieK

Colourful mixed vegetables get a special treatment with this flavorful sauce and crispy topping. It's perfect for company or a family dinner.

Ingredients

• 1 package (1 lb/500 g) frozen chunky mixed vegetables, thawed (about 5 cups/1.25 L)
• 1 tbsp (15 mL) butter
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) dried thyme
• 1/4 cup (50 mL) all-purpose flour
• 2 cups (500 mL) milk
• 1 tsp (5 mL) Dijon or dry mustard
• 1 1/2 cups (375 mL) shredded Gouda or Cheddar cheese, divided
• Salt and pepper
• 1 cup (250 mL) fresh bread crumbs (whole wheat or white)
• 2 tbsp (30 mL) chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°F (190°C). Butter a 6-cup (1.5 L) shallow baking dish. Drain vegetables well; set aside.

In a saucepan, melt butter over medium heat; cook garlic and thyme, stirring, for 30 sec. Whisk flour into milk; gradually whisk into saucepan with mustard. Cook, whisking constantly, for 5 to 10 min or until bubbling and thickened. Remove from heat and wait until bubbles subside. Stir in 1 cup (250 mL) of the cheese until melted. Season to taste with salt and pepper; stir in vegetables. Pour into prepared dish. (Can be cooled, covered and refrigerated for up to 8 hours).

In a bowl, combine remaining cheese with bread crumbs and parsley; sprinkle over vegetables. Bake for about 20 min (or 45 min, if refrigerated) or until topping is golden brown and vegetables are hot.