Name: Roasted Vegetable Gratin with Dijon Cheesy White Sauce & Panko Crunch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: International
Ingredients: 3 cups cauliflower florets (about 350g); 3 cups broccoli florets (about 300g); 2 cups pumpkin, peeled and cut into 2.5cm / 1-inch cubes (about 350g); 2 medium carrots, sliced 5mm / 1/4-inch thick (about 200g); 1 medium zucchini, sliced 1cm / 1/2-inch thick (about 200g); 2 tbsp olive oil; 1 1/2 tsp salt, divided; 1/2 tsp black pepper, divided; 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups milk (warm is best); 1 tbsp Dijon mustard; 1 1/2 cups shredded cheese (cheddar is ideal; any good melting cheese works), packed (about 150g); 1/4 tsp garlic powder (or 1 small garlic clove, finely minced); Pinch of nutmeg (optional but excellent); 1–2 tbsp water (only if needed to loosen); 1 cup panko breadcrumbs; 2 tbsp butter, melted (or 2 tbsp olive oil); 1/4 cup shredded cheese (optional, for extra crunch and color)

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