I am not usually a fan of gratins, as they always seem to be heavy and have too much cheese.
This time, however, I had most of the ingredients in my refrigerator, so I thought I might give it a try. I followed the recipe, but, when it came time to put the cheese mixture in, I used less than half of it. I did use all the breadcrumbs (and maybe a bit more) than the recipe called for.
The result was this tasty gratin that was as delicious as it was satisfying. The amount of the cheese mixture was just right and the breadcrumbs were beautifully browned and crispy. The cauliflower and the broccoli were cooked to perfection. Of course if you prefer, go ahead and throw the entire cheese mixture in. I am sure that might be just as enjoyable.
You might even try adding some nutmeg or paprika. Switch the cheese to Swiss or add in some onion or garlic. Remember a recipe does not have to be followed exactly. You are always free to omit or change any of the ingredients. Whatever you do, put this one on your list to make. It is perfect for a cold winter day and is very easy to whip up.
This recipe is courtesy of Food Network and will serve 4-6 (more like 6) very satisfied gratin-lovers.
Today’s Hint: Buy a couple of different kinds of bread such as Italian, Sourdough or French. Wait a day or two, and place them in the food processor. Then pour them into one big plastic bag (freezer-ready), shake it up and freeze. Now you will have fresh breadcrumbs whenever you need them. They are so much better than the store-bought kind, and they will last a very long time in the freezer. This is an easy tip that is so worth it!
Ingredients for the Broccoli and Cauliflower Gratin
1/2 stick (4 tbsp.) unsalted butter, plus 1/2 tbsp extra for greasing the baking pan
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1/4 cup all purpose flour
2 cups half and half
2 cups shredded sharp with Cheddar cheese
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup dry breadcrumbs
Preheat oven to 450.
Grease a large baking dish with the extra butter and add the cauliflower and broccoli.
Roast until slightly browned, about 15 minutes.
In a medium sauce pan, melt the butter.
Once butter has melted, whisk in the flour and let it cook over medium heat for 3 minutes, whisking often.
Turn the heat off and whisk in the the half and half.
Turn the heat back up to high and keep whisking to avoid the flour from clumping.
Add the cheddar, salt and pepper and whisk until the cheese is melted.
Remove the broccoli and cauliflower mixture from the oven and pour the cheddar mixture over the top.
*I only used half of the cheddar mixture for this. I did not want it swimming in cheese! Feel free to add all the cheese if you want to.
Sprinkle evenly with the breadcrumbs and place the gratin back in the oven for 25-30 minutes until golden brown.
*I used a little bit more breadcrumbs, almost 1 cup!
It’s that simple!
