How To Make Vegetable Gratin

This delicious gratin uses rutabaga, butternut squash, leeks and fennel.

Slice the rutabaga and butternut squash very thinly to layer in the gratin.

Cook the fennel and leeks in butter & oil over low heat until they're soft.

Make a creamy white sauce with flour, butter and milk.

Alternate the rutabaga and butternut squash in a casserole dish.

Layer on leeks and fennel.

Add Bechamel and cheese and continue to layer the vegetable gratin.

Bake until gooey and golden on top. Serve warm as a vegetarian main or yummy side dish.

It's so good, the whole family loves this one.