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Cauliflower and Carrot Gratin




Source of Recipe


Karlette 2011


List of Ingredients




Cauliflower and Carrot Gratin


1 bag (16 oz) ready-to-eat baby-cut carrots
1 head (about 2 1/2 lb) Green Giant® fresh cauliflower, cut into florets (6 cups)
6 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1 1/2 cups milk
6 oz (about 8 slices) American cheese, cut into small pieces
1/2 cup Progresso® panko crispy bread crumbs


Recipe




Heat oven to 350F.

Spray 2 1/2-quart casserole with cooking spray.

2 In 5-quart Dutch oven, heat 8 cups water to boiling.

Add carrots; boil uncovered 10 minutes.

Add cauliflower; boil 4 minutes longer.

Drain; set aside.

Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter.

Cook onion in butter about 4 minutes, stirring occasionally, until softened.

Stir in flour, salt and mustard with whisk; cook about 1 minute or until bubbly.

Slowly stir in milk.

Cook and stir until bubbly and slightly thickened.

Remove from heat; stir in cheese until melted.

Stir in carrots and cauliflower.

Pour into casserole.

In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs.

Sprinkle over vegetable mixture.

Bake uncovered 25 to 30 minutes or until bubbly around edges.

Let stand 5 minutes before serving.