Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
1 cup Gruyère cheese, grated
2 cups sliced mushrooms
1 cup diced zucchini
1/4 cup breadcrumbs
1 tablespoon chopped fresh herbs (such as parsley or thyme)
1 tablespoon butter, melted
Pinch of cayenne pepper or splash of hot sauce (optional)
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Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and diced zucchini. Sauté until they are tender, about 5-7 minutes. Set aside.
In the same skillet, melt another 2 tablespoons of butter. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk until the mixture is smooth and thickened. Season with salt and pepper to taste.
Remove the skillet from heat and stir in 3/4 cup of grated Gruyère cheese until melted and well combined.
Fold in the sautéed mushrooms and zucchini until evenly coated with the cheese sauce.
Transfer the mixture to the greased baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, chopped herbs, and melted butter. Sprinkle this mixture over the top of the gratin.
Sprinkle the remaining 1/4 cup of grated Gruyère cheese over the breadcrumbs.
If desired, add a pinch of cayenne pepper or a splash of hot sauce for some extra heat.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the gratin is bubbly.
Allow the gratin to cool for 10 minutes before serving