Mixed vegetables au gratin with Allégro Soft ripened

Ingredients

6 oz (170 g) Allégro Soft ripened cheese
1 cup (250 mL) cauliflower florets
1 cup (250 mL) broccoli florets
1 cup (250 mL) sweet red pepper, cut into strips
1 cup (250 mL) celery, cut into sections
2 French shallots, finely minced
1/2 tsp (2.5 mL) salt
1/4 tsp (1.2 mL) pepper
2 tbsp (30 mL) chives, finely chopped
1/2 tsp (2.5 mL) thyme
Paprika to taste
2 cups (500 mL) béchamel

Method

Preheat oven to 400°F (200°C).
Steam cauliflower, broccoli, red pepper and celery about 5 minutes so that they remain crisp.
Place in a gratin dish.
Add shallot, salt, pepper, chives and thyme.
Pour béchamel and top with slices of Allégro Soft ripened cheese.
Sprinkle with paprika.
Bake 15 -20 minutes.
Preparation Time: 15 minutes
Cooking Time: 20 - 25 minutes
Servings: 4