1. Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute. 2. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. 3. Remove from the heat, then stir in all but a handful of the grated cheese. 4. Heat the oven to 450 degrees F and bring a large pot of water to the boil. 5. Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute. 6. Drain all the vegetables and pat dry. 7. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. 8. Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese. 9. Bake for 20 to 25 minutes until the topping is golden and crisp. 10. Serve straight from the oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
