Ingredients
Serves Six
1 large cauliflower, cut into florets
1 head broccoli, cut into florets
50g/1¾oz butter, plus extra for cooking the leeks
baby leeks (approx. 150g/5½oz), sliced
500ml/18fl oz milk
4 tbsp flour
200g/7oz mature cheddar, grated
6 tbsp fresh breadcrumbs
salt and pepper
Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
3. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
4. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.
5. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
From original idea here
Servings suggestions
Steamed White fish,
Roast Chicken,
Nut roast,
1 large cauliflower, cut into florets
1 head broccoli, cut into florets
50g/1¾oz butter, plus extra for cooking the leeks
baby leeks (approx. 150g/5½oz), sliced
500ml/18fl oz milk
4 tbsp flour
200g/7oz mature cheddar, grated
6 tbsp fresh breadcrumbs
salt and pepper
Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
3. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
4. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.
5. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
From original idea here
Servings suggestions
Steamed White fish,
Roast Chicken,
Nut roast,
~ wishing you an enjoyable day ~
image from google
All the best Jan
...a wonderful autumn dinner.
ReplyDeleteLooks wonderful!
ReplyDeleteThis looks like a delicious recipe.
ReplyDeleteThe ingredients are wonderful and as the weather gets colder,
this kind of food will be even more suitable!
Looks good. Thanks for sharing.
ReplyDeleteGracias por la reseña. Te mando un beso.
ReplyDeleteLooks delicious and sounds like a perfect fall recipe.
ReplyDeleteDelicious! -Christine cmlk79.blogspot.com
ReplyDeleteI won't say no to this delicious casserole! I'll definitely remember your recipe!
ReplyDeleteHave a beautiful day, hugs, Elke
This sounds very yummy. Is it good after freezing?
ReplyDeleteLovely presentation, Jan. I like 👍 all the vegetables in this dish.
ReplyDeleteREPLY TO
ReplyDeleteIris Flavia who said ...
This sounds very yummy. Is it good after freezing?
Hello Iris
Many thanks for your comment and question.
Yes, you can freeze this cauliflower, leek, and broccoli cheese gratin, but it's best to freeze it before baking to maintain the best texture. To do this, cool the assembled gratin completely, cover it tightly in plastic wrap and foil, and store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before baking as usual, potentially adding extra time to ensure it's fully heated through ... and then enjoy :)
All the best Jan
Now, that sounds good. I've got a cauliflower . . .
ReplyDeleteIt does look and sound delicious! Thanks for sharing.
ReplyDeleteTake care, enjoy your day!
Oh my, Jan! That looks and sounds so delicious! I'll let you know when I make it. :}
ReplyDeleteThat caught my eye in my newsfeed! Looks yummy.
ReplyDeleteLooks good :-D
ReplyDeleteSounds like a very delicious side!
ReplyDeleteI sometimes have that meal typical early Autumn.
ReplyDeleteJust last week, I used cauliflower, broccoli and avocado in a soup. Now I am thinking I need to restock because this baked dish looks so good, Jan.
ReplyDeleteThis sounds delicious. I've copied it to try.
ReplyDeleteHimself and I are like Jack Sprat and his wife. I'll eat the broccoli and cauliflower. He'll eat the cheese.
ReplyDeletethis looks and sounds perfect for these cooler days. i LOVE one pot/casserole meals!!
ReplyDeleteOh I could eat this every night.
ReplyDelete