Vegetable Cheddar Gratin

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 512
• Protein: 23 g
• Carbs: 41 g
• Fat: 27 g

Ingredients

• 400 g Broccoli ( in florets )
• 400 g Cauliflower ( in florets )
• 200 g Carrot ( sliced )
• 150 g Corn ( drained )
• 1 piece Yellow onion ( minced )
• 40 g Minimum butter sweet
• 40 g Wheat flour
• 500 ml Whole milk
• 150 g Cheddar cheese ( grated )
• 50 g Breadcrumbs
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 pinch Nutmeg

Instructions

1. Vegetable preparation

   Cut the broccoli and cauliflower into small, even florets. Slice the carrots into 5mm thick rounds.

2. Blanch the vegetables

   Plunge the vegetables into boiling salted water for 5 minutes. They should remain firm when pierced with a knife. Drain immediately.

3. Making the cheddar sauce

   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. Assembling the dish

   Mix the vegetables and corn with the sauce. Pour into a baking dish. Top with the remaining cheddar and breadcrumbs.

5. Baking

   Bake at 200°C. When the top is deeply browned and the cheese is bubbling at the edges, remove from the oven.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 180°C to preserve the crispiness of the breadcrumbs.