Mess of vegetables au gratin

01047 MESS of VEGETABLES AU GRATIN INGREDIENTS 4 PEOPLE a small cauliflower; 2 courgettes; 2 carrots; 2 potatoes; 300 g pumpkin; 1 fennel; 100 g Royalp Swizterland.

For the sauce: 1/2 liter of milk; 70 g Gruyere; 70 g Sbrinz; 30 g butter; 30 g flour METHOD wash and Peel vegetables and cut the cauliflower into small florets.

Ideally, you should be able to cook these vegetables steamed or baked in foil.

You can cook them in boiling salted water, putting first, with the help of a skimmer, those who bake in a short time.

Let drain well then vegetables, cut into small pieces.

Arrange in a baking dish from oven and sprinkle with the chopped into strips.

Royalp Prepare bechamel sauce: melt the butter and add the flour, stir vigorously and when the mixture will be smooth pour the milk.

Cook, stirring constantly, until the sauce has reached the right density.

Withdrawn from heat and add the grated Gruyere and Sbrinz.

Pour the sauce over the vegetables and put in the oven already warm (180°) and simmer for about 40 minutes.