Patisson Gratin

Cut the patisson in half and remove the seeds, cut away the skin and cut the flesh into stalks. Sauté the chopped onions in butter. Add the vegetables, cook briefly until soft, douse with soup and cook for 10 minutes. Cook a white sauce with butter, flour and milk, add cream and season well. Drain the vegetables.

Grease an ovenproof dish with butter and pour in the vegetables. Pour the sauce over the vegetables, sprinkle with cheese and bake in the oven at 200 °C for 2O minutes.

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