Carrot Cauliflower Gratin

1 bag of Stahlbush Island Farms tri-colored sliced carrots

1 bag of Stahlbush Island Farms cauliflower florets

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cloves of garlic, minced

1 tablespoon whole grain mustard

1 1/2 cups whole milk

1/2 cup heavy cream

1 cup grated gruyere cheese

Salt & pepper, to taste

1 cup panko breadcrumbs

2 tablespoons extra virgin olive oil

Preheat the oven to 375 (f) degrees. Run vegetables separately under cold water & set aside.

In a large saucepan over medium heat melt the butter. Whisk in the flour & continue whisking until the flour begins to toast, about 2 minutes.

Add the garlic & mustard, followed by the milk & cream.

Whisk until the mixture begins to thicken slightly, about 5 minutes. Remove from heat & stir in the gruyere cheese. Season to taste with salt & pepper.

Transfer vegetables to a baking dish & top with prepared sauce.

In a separate bowl stir together the breadcrumbs, olive oil, salt & pepper. Sprinkle over the dish.

Bake for 20 minutes, until vegetables are cooked throughout. Broil for an additional minute, until breadcrumbs are golden. Serve warm.