Summer Vegetable Gratin

Potato Gratin a wonderful hearty winter fare.  By adding heriloom tomatoes, zucchini and broccoli it becomes light enough for an al fresco meal on a lazy summer day!  Make ahead and refrigerate of freeze until ready to bake.

Ingredients:

1 large heirloom tomato sliced

1 large zucchini sliced

1 cups baby red potatoes sliced

1 cup broccoli florets

1 cup fontina grated

1 cup gouda grated

2 tbs butter

2 tbs flour 

2 cups milk

2 cloves garlic

1 tsp stone ground mustard

Be sure to have all vegetables sliced and cheese grated before you start.  

Preheat oven to 350 deg F.  Grease a 9 x 13 pan.  

In a small sauce pan melt butter on med-low heat.  Sprinkle flour over butter and cook for 2-3 minutes or until it smells like nuts or popcorn.  Whisking constantly add 1/4 cup of milk at a time being sure to cook in between each addition.  Add garlic and mustard and allow to start to bubble.  Season with Salt and pepper.

Reserve 1/2 cup of cheese.  Spread a thin layer of white sauce over the bottom of the pan.  Using a fan design, spread 1/2 of the potatoes out over the sauce.  Ladle more sauce over potatoes, sprinkle cheese over sauce.  Using a fan design, spread the zucchini over the cheese.  Ladle sauce, sprinkle cheese, then layer zucchini.  Ladle sauce, sprinkle cheese, layer last of potato over cheese.  Pour rest of sauce over potato and sprinkle with broccoli.  

Cover with foil and bake for 20-30 min or until potatoes are tender.  Uncover and add remaining cheese.  Bake another 5 min to brown cheese.  

Serve with a large garden salad and rolls.