Potato, Tomato and Cauliflower au Gratin

So many tomatoes at the end of the summer!  I'm trying to use them anywhere I can.

For this dish you'll need:

2 red potatoes, skin on and cut in 1/4 inch slices
1/2 cauliflower, cut in small flowerets
2 tomatoes (or as many as needed to cover a layer) cut in
   1/4 inch slices
1 onion, thinly sliced
1 tbsp fresh basil, finely chopped
Salt and pepper

For béchamel sauce:

4 tbsps butter or marg
4 tbsps flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper

1 cup shredded cheese (I used mozzarella, you could also use cheddar or really any cheese you like)
Garlic powder and parmesan
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Spray a 13 X 9 inch baking pan with cooking spray.

Start with a layer of potatoes, overlapping a little. Salt and pepper to taste.

Next arrange the cauliflower over the potatoes.

Now layer the sliced tomatoes over the cauliflower.

And top that off with the sliced onions.

Sprinkle chopped basil over all.

To make the béchamel sauce melt butter in a saucepan and add flour, salt and pepper. Stir well.
Whisk in the milk and cook 1 minute.
Remove from heat and add shredded cheese.

Pour the sauce over your vegetables, sprinkle with garlic powder and parmesan cheese.

Bake in a 375F oven for 45 minutes.

Cool 10 minutes before serving.