Broccoli, cauliflower, potato and mushroom gratin

I love eating my vegetables, and this recipe is a lovely way to have them for dinner or as a side dish. 

Ingredients (2-3 portions)
1 tablespoon of butter
3 tablespoons of vegetable oil
1 tablespoon of finely chopped garlic
2 potatoes (cut in dices)
1/2 cup of broccoli (chopped in large pieces)
1/2 of cauliflower (chopped in large pieces)
1 cup of milk

4 mushrooms (chopped in small pieces)

1 tablespoon of wheat flour
1 slice of cheddar cheese (chopped in small pieces)

Directions

Melt the butter and mix with the vegetable oil in a large pan on medium heat. Add the chopped garlic.

After 4 or 5 minutes, add the diced potatoes and cook on low-medium heat for 5-7 minutes (the bigger the dices, the longer you have to cook them). Stir gently, but frequently.

When the potatoes are lightly cooked, add the broccoli and cauliflower. If you are using fresh ones, cook for about 7 minutes. I prefer to use frozen broccoli and cauliflower because it is quite inexpensive and it doesn't lose much quality (I normally avoid processed foods, but there are some exceptions and this is one). If you are using frozen ones, just cook until they are warm. Add salt to taste.

Preheat the oven to 150°C. Move the mix into a deep baking tray. Without washing the pan, mix the milk with the wheat flour and pour it there. When it becomes a bit thick, turn off the flame and add the sliced mushrooms. Let them cook a bit with the remaining heat, stirring occasionally.

Add the milk and mushrooms mix to the baking tray and incorporate all ingredients together. Cover with the pieces of cheddar cheese.

Bring it to the oven and cook for 30 minutes.

Enjoy your veggies! And by the way, if you want to make it actually vegetarian, skip the cheese, change the butter and oil mix for olive oil and substitute the milk for soy milk.