Gratin with Carrots, Broccoli, Cauliflower and Ham

 

Duration: Just under an hour

Preparation You'll need: An fireproof oven dish A large pot for blanching A small saucepan or sauce boat for the béchamel
Ingredients (for 2 persons) Approx. 650 g frozen mixed vegetables (carrots, broccoli, cauliflower) . Tip: These frozen mixed vegetable bags always have far too many (cheap) carrots. That's why we always take frozen broccoli and cauliflower separately and add them until the ratio is right. Approx. 100 g cooked ham (I like "oven-grilled ham" here) 120-150 g grated mountain cheese 30 g butter 30 g flour 500 mL milk A little salt, pepper and nutmeg
The frozen vegetables Combine frozen vegetables in the desired quantity and ratio of vegetables and blanch in a large pot for a few minutes. Then tip through a sieve and set aside to steam.
The béchamel sauce If necessary, take the 500 ml milk out of the fridge some time beforehand so that it is not so cold. Melt 30 g butter in small pieces in a saucepan over a maximum medium heat. Then slowly add 30 g flour and stir. Stir until the mixture is even and smooth. Now slowly add the milk and cook for 25 minutes on high heat (level 4/5 or possibly 5/5), stirring constantly. The best thing is to have a saucier (see picture) and just do it with that. Same procedure, but less stirring yourself. Season to taste with salt, pepper and nutmeg.
Off to the oven Cut the ham into smaller pieces. Grease the oven dish and add the vegetables. Now pour half of the béchamel over it, spread the ham on top. Pour the rest of the béchamel over it, then the cheese on top. Now bake at 180℃ (fan oven) for approx. 20 to 25 minutes. Finally, briefly switch to the grill for the desired browning.