VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs
Provided by Frank Tiu
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
- Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
- While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
- Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
- Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
- Pour the béchamel sauce evenly over the vegetables.
- Top the Brussels sprouts with the Gruyère cheese and bacon bits.
- Top the corn with the cheddar cheese.
- Top the cauliflower with the Parmesan cheese.
- Sprinkle the bread crumbs evenly over the vegetables.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
ROOT VEGETABLE GRATIN
Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.
Provided by Martha Rose Shulman
Categories easy, casseroles, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
- Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
- Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams
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