Cheese Gratin Vegetables

Scrape the carrots, wash them and slice them into rounds

Peel the turnip, wash it, and cut it into cubes

Trim the celery and cut it into small pieces

Wash the leeks after removing the threads and cut them into pieces about 2 cm long

Melt the butter in a skillet

Add the turnip, carrots, and celery, and sauté them over medium heat for about eight minutes, stirring

Preheat the oven to 170 degrees (thermostat 5)

Remove the vegetables from the skillet with a slotted spoon and place them on a baking dish

In the same skillet, sauté the leeks for two or three minutes, stirring them

Remove them with a slotted spoon and add them to the vegetables in the baking dish

Sprinkle the skillet with flour, mix with a spatula, and gradually pour in the broth

Bring to a boil while stirring, season with salt and pepper, and add a pinch of nutmeg

Simmer for three minutes, then add the parsley

Pour this sauce over the vegetables; mix gently

Peel the potatoes, wash them, slice them and arrange them on top of the vegetables

Cover the baking dish with aluminum foil and bake in the oven for an hour and a half until the potatoes are tender

When the potatoes are cooked, grate the cheese, sprinkle it over the potatoes, place the dish under the broiler and brown it

Serve hot in the same cooking dish

If you don't have broth