Baked Vegetables in White sauce aka Vegetable Au Gratin

Re-posting this for the Dish Name Starts with: B event hosted by Akila. 

Gratin is a widely used culinary term in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and grated cheese. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled to form a golden crust on top. Vegetable Au Gratin is a medley of vegetables baked in a cheesy herbed white sauce.I think it is a lovely recipe and nostalgia aside, tastes great. After all, combine cheese and milk, crunchy crust and velvety interior, and you will have a winner every time.

For this you need:-

1/4 bowl - carrots (sliced)
1/4 bowl - green peas

1/4 bowl - French beans
1/4 bowl - cauliflower
1/4 bowl - Corn Kernels
1 bowl  - white sauce
1 bowl - grated cheese
1/2 bowl -  bread crumbs
3 tbsp - butter
Salt to taste
2 tsp.- pepper powder

1. Par- boil vegetables and drain excess water. Heat butter, add garlic and saute for a minute. Then add vegetables and toss them for a minute or two. Add salt and pepper.
2. Make white sauce; add 1/4 bowl cheese, salt and pepper powder to it.

3. Pre-heat the oven 200 0 c.
4. Grease baking dish with butter and sprinkle bread crumbs. Now make a layer of sauted vegetables, pour white sauce over it. Spinkle Bread crumbs and repeat the layer. Cover it with Grated cheese.

5. Bake at 200 0 c for 25 mins. or until cheese melts.  Serve hot along with Garlic Bread.