Vegetable Medley Gratin with Crispy Bacon

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet if desired for extra flavor.

Bring a large pot of salted water to a boil. Add the carrots and cook for 3 minutes, then add the broccoli and cauliflower florets. Cook for another 3-4 minutes until the vegetables are tender-crisp. Drain well and transfer to the prepared baking dish.

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.

Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.

Remove the saucepan from the heat. Stir in 1 cup of the shredded cheddar cheese, nutmeg, salt, and pepper until the cheese is completely melted and the sauce is smooth.

Pour the cheese sauce evenly over the vegetables in the baking dish and gently stir to combine.

In a small bowl, mix the remaining 1/2 cup of cheese, the panko breadcrumbs, and the cooked, crumbled bacon. Sprinkle this mixture evenly over the top of the gratin.

Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5-10 minutes before serving.