Recipe: Gratin of vegetables with reblochon

Preheat oven to 390°F (200°C)
Peel all vegetables except the zucchini and cut them into sticks, not too thin.
Heat a little olive oil in a pot, sauté the sliced onion, add the lardons and brown them. Add the celeriac, carrots, pressed garlic, dill, fennel and let cook for 15 minutes. Add the zucchini 5 minutes before the end of cooking. Salt and pepper.
Put some of the vegetables in a gratin dish, place slices of reblochon on top, cover with the remaining vegetables and finish with the reblochon.
Bake for 10 minutes in the preheated 390°F (200°C) oven. Serve immediately.