How To Make Vegetable Gratin
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This delicious gratin uses rutabaga, butternut squash, leeks and fennel.
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Slice the rutabaga and butternut squash very thinly to layer in the gratin.
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Cook the fennel and leeks in butter & oil over low heat until they're soft.
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Make a creamy white sauce with flour, butter and milk.
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Alternate the rutabaga and butternut squash in a casserole dish.
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Layer on leeks and fennel.
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Add Bechamel and cheese and continue to layer the vegetable gratin.
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Bake until gooey and golden on top. Serve warm as a vegetarian main or yummy side dish.
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It's so good, the whole family loves this one.
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