Preheat your oven to 200°C (390°F) and lightly grease a baking dish.
Slice the vegetables into thin, even rounds about 3mm thick — this ensures they cook evenly and look beautiful in layers.
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds—your kitchen will fill with that warm, savory aroma.
Stir in the flour to create a smooth roux, cooking it for about 1 minute to eliminate the raw flour taste.
Gradually pour in the heavy cream while whisking constantly, until the sauce thickens slightly and becomes silky. Stir in the grated cheddar cheese until melted and smooth, seasoning with salt, pepper, and a pinch of nutmeg.
Spread a thin layer of the cheese sauce at the bottom of the baking dish. Place a layer of vegetable slices over the sauce, slightly overlapping, then repeat with more sauce and vegetables until all are layered, finishing with a generous layer of sauce on top.
Mix the coarse breadcrumbs with melted butter and dried herbs. Sprinkle this mixture evenly over the top layer of sauce, creating a crunchy, golden crust.
Bake in the preheated oven for 25–30 minutes, until the top is bubbling, golden brown, and crispy. The aroma of melted cheese and baked vegetables will fill your kitchen.
Once baked, remove the dish from the oven and allow it to rest for 5 minutes. The sauce will thicken slightly, making it easier to serve clean slices.
Serve hot, with a crunchy crust on top and tender, flavorful vegetables inside. Garnish with extra herbs if desired and enjoy the irresistible contrast of crispy cheese and soft veggies.
