Winter Vegetable Gratin - cooking recipe

Ingredients

3 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups milk
1 pinch ground nutmeg
1 1/4 lb potatoes, peeled and thinly sliced
1/2 lb carrots, peeled and thinly sliced
1 lb rutabaga, peeled and thinly sliced
1 lb sweet potato, peeled and thinly sliced
1/3 cup breadcrumbs
2 oz Parmesan cheese, grated

Preparation

Preheat oven to 400\u00b0F. Grease a large baking dish. For the bechamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, for 1 min, or until lightly toasted. Gradually whisk in milk then cook, stirring, until sauce boils and thickens. Add nutmeg and season. Set aside.
Layer potato slices in prepared dish then pour 1/3 of bechamel over top. Repeat with carrots and another 1/3 of bechamel then rutabaga and final 1/3 of bechamel. Top with a layer of sweet potatoes. Cover dish with foil and bake for 1 hour 30 mins, or until vegetables are tender.
Combine breadcrumbs and cheese. Sprinkle over vegetables then return to oven, uncovered, for 20 mins, or until top is browned. Let cool for 10 mins before serving.