A delightful and creamy baked vegetable dish topped with a golden cheesy crust.
Melt the butter in a saucepan over medium heat.
Use a whisk to ensure the butter melts evenly without browning.
Add the flour and stir continuously until the mixture is bubbly.
Stirring constantly prevents the flour from burning.
Gradually pour in the milk while whisking to avoid lumps.
Warm the milk slightly before adding for a smoother sauce.
Bring the mixture to a boil, stirring constantly, until it thickens.
Reduce the heat if the sauce thickens too quickly.
Remove from heat and stir in half of the cheese, salt, pepper, and sugar.
Taste the sauce and adjust the seasoning as needed.
Arrange the vegetables in an ovenproof dish.
Ensure the vegetables are evenly distributed for consistent baking.
Pour the sauce over the vegetables and gently mix to coat.
Use a spatula to ensure all vegetables are coated evenly.
Sprinkle the remaining cheese on top and dot with butter.
For extra flavor, add a sprinkle of paprika or herbs to the topping.
Bake in a preheated oven at 375°F (190°C) for 20 minutes.
Check halfway through to ensure the top isn't browning too quickly.
Finish under the broiler for 5 minutes until golden and bubbly.
Keep a close eye to prevent burning.
Serve hot and enjoy your cheesy baked vegetable medley.
Garnish with fresh herbs like parsley for a pop of color.
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