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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