Gluten Free Vegetarian Béchamel Bake

Tired of plain veggies? Try this rich, creamy, cheesy gluten free vegetarian béchamel bake.

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Making the Veggies:

Wash potatoes and dry well. Cut into cubes. If you have an air fryer, place into fryer and spray well with olive oil. Cook at 400 for 12 minutes, mixing the potatoes at the half way mark. If you don't have an air fryer, roast in oven.

Cut broccoli to bite size. Rinse under cool water. I steamed mine until almost tender. If you don't have a steamer, boil.

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Peel eggplant, slice and cube. Place into a baking pan sprayed with olive oil. Place semi-cooked potatoes over the eggplant. Place semi-cooked broccoli on top. Add frozen peas. Season to taste with garlic powder, onion powder, oregano and salt. Spray all vegetables with olive oil.

Making the Béchamel Sauce:

Melt butter in a saucepan on medium. When butter is melted, add flour and whisk well. Add milk and heavy cream a little at a time and whisk continuously. Be careful not to let it burn. When sauce thickens, remove from heat and pour over vegetables.

Place vegetables into a 400 degree preheated oven and bake 10 - 15 minutes. Remove from oven and place mozzarella cheese on top. Bake another 10 - 15 minutes. Broil to brown but watch it closely under the broiler as it can burn fast.

Remove from oven. Allow to set about 10 minutes. Serve and enjoy.

Ingredients:

The Veggies

5 small yellow potatoes

Broccoli florets cut small

1 cup frozen peas

1/2 medium eggplant - peeled and cubed

onion powder to taste - I use McCormick which is gluten free unless otherwise noted

garlic powder to taste - I use McCormick which is gluten free unless otherwise noted

oregano to taste - I use McCormick which is gluten free unless otherwise noted

salt to taste

olive oil

For the Béchamel Sauce

3 tablespoons butter

1/2 cup gluten free flour - I prefer King Arthur Measure for Measure

1/2 cup milk

3/4 cup heavy cream

fresh mozzarella

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