Gratin vegetables in the oven

Ingredients

• 1.200 gr vegetables of your choice (potatoes, carrots, pumpkins, peppers, cauliflower, broccoli) in chunky pieces
• 1 vegetable cube
• 3 tbsps. butter
• 3 tbsps. flour
• 2 1/3 cups. milk
• 1 1/2 tbsps. mustard
• Dill, parsley, basil, thyme, finely chopped
• 360 gr spicy grated gruyere
• Salt & pepper
• "Lof" Extra Virgin Olive Oil for greasing pan

Execution

• Preheat the oven to 190°C and grease an ovenproof dish with olive oil to fit your preferred vegetables.
• Peel the vegetables, cut them into medium sized pieces and boil them for 5 minutes in salted water, which you have dissolved the vegetable cube in.
• Drain them and place them on the greased pan. Drizzle them with a few tablespoons of extra olive oil, stir the mixture and set the pan aside.
• Melt the butter in a pan over low heat. Add the flour and stir vigorously to blend it with the butter. Remove the pot from the heat and gradually add the milk while stirring constantly until it becomes a well-blended mixture.
• Put the pot again in the heat and continue stirring until the sauce boils and thickens. Remove the pot from the heat and add the mustard, the chopped herbs of your choice, salt, pepper and 1/3 of the grated gruyere to the mixture and mix well.
• Pour the cream over the vegetables and sprinkle with the remaining grated cheese. Cover the pot with foil and cook for 30 minutes in the preheated oven. Uncover the foil and cook for another 20-25 minutes until the vegetables are cooked well and the cheese is golden-brown.