Vegetable Gratin
To make this gratin super creamy, coat the cooked vegetables with a béchamel sauce. It’s a classic white sauce, which consists of melting butter before adding flour and then milk….
Instructions
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1
In a pot of salted boiling water, cook the sweet potato for 5 minutes. Add the remaining vegetables and cook for another 2 minutes. Drain and run under cold running water.
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2
Drain the vegetables well and pat very dry with a clean dishcloth. Transfer to an 8-inch (20 cm) square baking dish.
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3
With the rack in the middle position, preheat the oven to 400°F (200°C).
To make this gratin super creamy, coat the cooked vegetables with a béchamel sauce. It’s a classic white sauce, which consists of melting butter before adding flour and then milk. The milk thickens and turns into a smooth sauce. Here, garlic powder and cheese are added to give it more taste.
