Vegetable Casserole (Gronsaksgratin)

3 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
1/2 small head cauliflower, separated into florets
1 small onion, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Heat 1 inch salted water to boiling. Add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 minutes. Drain vegetables, reserving 1 cup liquid. Place vegetables in ungreased 11 x 7-inch baking dish or 8-inch square baking dish.

Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in reserved liquid and whipping cram. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese.

Set oven to broil or 550 degrees F. Broil until top is light brown and bubbly, 3 to 5 minutes.