VEGETABLE GRATIN (GIADA) RECIPE

Vegetable Gratin (Giada) Recipe image

Provided by á-3801

Number Of Ingredients 12

3 T unsalted butter
salt
1 head of cauliflower, cut into large florets
5 stalks of broccoli (about 2 pounds) cut into 2" florets
2 T all-purpose flour
1 1/4 cups heavy cream
1 1/4 cups milk
3 oz Fontina cheese, shredded
3 oz Provolone cheese
1/2 cup plus 2 T grated peccorino romano cheese
freshly ground black pepper
2 T dried Italian-style seasoned bread crumbs

Steps:

Preheat the oven to 500 degrees F. Grease a 13 x 9 x 2 inch baking dish with 1 T of the butter.Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for 2 minutes. Using a slotted spoon, transfer the cauliflower to the prepared dish. Repeat with Broccoli.Meanwhile, melt the remaining 2 T of butter in a medium, heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cream and milk. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes. Remove the saucepan from the heat. Add the fontina cheese, Provolone cheese and 1/2 cup of the romano. Stir until the cheeses have melted. Season the sauce with salt and pepper. Pour the sauce over the vegetables and toss to coat. In a small bowl, stir the bread crumbs and oregano with the remaining 2 T of romano. Sprinkle over the gratin.Bake uncovered until the topping is golden brown and the sauce is bubbly, about 15-20 minutes.