Winter vegetable gratin

Ingredients for 4 servings:

• 2 shallots
• 5 tbsp butter
• 1 bay leaf
• 2 tbsp flour
• 450 ml milk
• 200 ml vegetable stock
• Salt
• pepper
• nutmeg
• 2 tbsp mustard
• 150 g celeriac
• 150 g parsnip(s)
• 150 g carrot(s)
• 300 g swede(s)
• 400 g waxy potatoes
• 1 stalk(s) leek
• 200 g mountain cheese, or similar strong cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Peel and finely chop the shallots. Heat 2 tablespoons of butter in a saucepan. Sauté the shallots and bay leaf. Sprinkle with flour and sauté for 3 minutes. Gradually stir in the milk and stock with a whisk. Bring to a boil. Season with salt, pepper, nutmeg, and mustard. Simmer the sauce over low heat for 15 minutes. Remove the bay leaf. Preheat the oven to 180°C and grease the dish with a little butter. Wash, peel, and trim the celery, carrots, parsnips, turnips, potatoes, and leeks. Cut the bulbs and turnips into approximately 2 cm cubes. Quarter the leeks lengthwise and cut into small pieces. Heat the remaining butter in a pan. Sauté the celery, carrots, parsnips, and leeks for 3-4 minutes until lightly browned on all sides, then season with salt and pepper. Mix with the turnip and potatoes. Fill the dish with vegetables and pour the sauce over them. Bake in a preheated oven (center, fan oven 160°C) for about 50 minutes. Grate the cheese, sprinkle it on top, and continue cooking for 10-15 minutes.