If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
Napa cabbage or fennel, leek, cauliflower or broccoli
or other vegetables to taste
1 1/2 tablespoon butter or margarine
2 tablespoons flour
about 4 dl [0,8 pt] milk
salt, to taste
1/4 tsp pepper
3 dl [0,6 pt] grated cheese
 Cut the napa cabbage ino strips or cut the fennel in two or four. Cut the leeks in even lengths. Cut broccoli or cauliflower into small bouquets. Use just one sort of vegetable, a pair, or all the ones suggested, or your own mix.
 Boil the vegetables just tender in lightly salted water. Pick them up and let them drain well. Squeeze the water well out of napa cabbage, fennel and leek.
 Cook a white sauce of butter or margarine and flour. Season the sauce with salt and pepper and mix in most of the cheese.
 Place the boiled, well drained vegetables in a heat proof mould. Pour the cheese sauce on top and sprinkle with the rest of the cheese.
 Bake the dish in the middle of the oven at 200° C / 390° F for 15-20 minutes. Or until the cheese has melted and has formed a golden brown crust.
 Serve cheese gratinated vegetables with meat or fish, or as a separate dish with boiled potatoes or bread, and a green salad.
Tip: The dish can be made leaner by making the sauce with thickening. Boil 3 dl milk. Make the thickening with 2 tablespoons flour and 1-2 dl cold milk. Beat the thickening into the boiling milk and let the sauce simmer for a few minutes. Taste with cheese. Pepper, and salt to taste. Continue making the dish as explained above.