Dana�s Cauliflower and Broccoli Gratin
Source of Recipe
Dana at cookskorner.com
Recipe Introduction
I�ve made this with both cauliflower and broccoli and made it yesterday with all broccoli and it is delicious either way. I adore those goopy broccoli casseroles that are a blend of vegetable, cheese, cream sauce and topped with crushed Ritz crackers. But this is different � fresher tasting and more like nicely steamed vegetables topped with a really good cheese sauce. It�s hard to estimate the amount of vegetable needed. It depends on the size of your pan and how you trim your vegetables. I used a deep 9x13-inch baking dish and about 6 stalks of broccoli, but I trim them very close, as we don�t like the stems at all. I�ll put down Dana�s amounts and you�ll have to improvise. Dana says that you can any cheese you like.
List of Ingredients
1/2 head cauliflower, blanched for 5 minutes
1 large broccoli stalk, blanched for 3 minutes
2 T. butter
2 T. flour
1/2 C. heavy cream
1 C. whole milk
1 C. shredded Cheddar
1/2 C. shredded Swiss
Recipe
Heat the oven to 350F. Place the vegetables in a baking dish with the heads up.
Make a medium roux with the butter and flour. Add the milk and cream and stir until it thickens. Add the cheeses a little bit at a time and stir to melt. Pour over the vegetables. Bake for 30 minutes or until nicely browned.
NOTE: As with all savory cream/cheese sauces, I added some hot sauce and nutmeg.
Serves 8-10.
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