Vegetable Cheddar Gratin
Ingredients
- 400 gBroccoli (in florets)
- 400 gCauliflower (in florets)
- 200 gCarrot (sliced)
- 150 gCorn (drained)
- 1 pcYellow onion (minced)
- 40 gUnsalted butter
- 40 gWheat flour
- 500 mlWhole milk
- 150 gCheddar cheese (grated)
- 50 gBreadcrumbs
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
Method
Broccoli and cauliflower florets bound in a rich cheddar sauce. The breadcrumb topping creates a golden crust that cracks under the fork, contrasting with the tender vegetables.
- 1
Cut the broccoli and cauliflower into small, even florets. Slice the carrots into 5mm thick rounds.
- 2
Plunge the vegetables into boiling salted water for 5 minutes. They should remain firm when pierced with a knife. Drain immediately.
- 3
Melt the butter, add the minced onion. Stir in the flour to create a roux. Gradually pour in the milk while whisking. When the sauce coats the back of a spoon, stir in two-thirds of the grated cheddar and nutmeg.
- 4
Mix the vegetables and corn with the sauce. Pour into a baking dish. Top with the remaining cheddar and breadcrumbs.
- 5
Bake at 200°C. When the top is deeply browned and the cheese is bubbling at the edges, remove from the oven.
Frequently asked questions
How do you get this dish right?
- Don't overcook the vegetables in water, they finish cooking in the sauce in the oven.
- Cheddar provides the fat and typical taste, choose a sharp orange one for the American look.
- For an even crunchier crust, mix the breadcrumbs with a knob of melted butter before sprinkling.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 180°C to preserve the crispiness of the breadcrumbs.
