Vegetables au gratin: I made it with cauliflower, broccoli, long beans, petite red potatoes and leeks. Carrots are often added too.
Ingredients:
1 Cauliflower, cut into florets ($4.39/lb)
1 broccoli crown, cut into florets ($2.49/lb)
3 -4 petite red potatoes, cut into thick slices ($2.20 each, you might get them cheaper at local grocery stores when you buy in bulk)
4-6 long beans, cut into inch long pieces ($3.29/lb)
Chopped leeks ($1.49/each, you may skip using it if it is not in your pantry. You may also add freshly chopped parsley instead)
Salt
Freshly ground pepper
For the sauce:
Butter 2 tbsp (Use some to grease the baking pan)
Plain flour 2 tbsp
Milk
Method:
- Boil water with salt in a steamer. Boil or steam the vegetables(except the leeks) till just tender. Set aside and drain excess water in a colander.
- For the sauce: In a saucepan, melt butter on low heat and add plain flour while stirring continuously. Do not let it turn brown. Now add milk slowly ( to avoid lumps) till the sauce is thick. Add salt and pepper to taste. You may add grated parmesan in the sauce.
- In a greased baking pan, pour the steamed vegetables, sprinkle salt and pepper to taste (you may use ground spices of your choice too), fresh leeks, and the sauce. Top with breadcrumbs and cheese of your choice. Alternately, you may top with some crushed parmesan crisps(my style). Bake until the sauce is bubbly or at 400 F for 30 mins.
This dish is best served hot off the oven.
A variation is broccoli cauliflower casserole is here.
I added sliced fingerling potatoes and sliced onions
