Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4 -6

Ingredients

• 1kg vegetables, cut into chunks (eg potatoes, carrot, cauliflower, zucchini, capsicum, pumpkin)
• 2 tablespoons butter
• 2 tablespoons flour
• 1½ cups milk
• 1 tablespoon seeded mustard
• 280g Heidi Farm Gruyere, grated

Method

1. Pre-heat oven to 190°C.
2. Peel and chop the vegetables into large chunks, then place into a large saucepan of boiling water and boil for 3 minutes. Drain the vegetables and place them in a large shallow casserole or baking dish.
3. Melt butter in a small saucepan over a low heat and stir in the flour, cooking for 1 minute. Remove the saucepan from the heat and gradually add the milk. Return the saucepan to the heat and cook, stirring continuously, until the sauce boils and thickens.
4. Remove the saucepan from the heat and stir in the seeded mustard and one-third of the grated Gruyere cheese. Mix until well combined.
5. Pour the sauce over the prepared vegetables and sprinkle the remaining grated Gruyere evenly over the surface.
6. Place the casserole dish into the pre-heated 190c oven for 50 minutes or until the vegetables are tender and cheese is golden.
7. Serve hot as a side dish.

Notes:
Mustard may be replaced by freshly chopped herbs, or even grated horseradish for those who like it hot.