Don’t get me wrong, I love love love vegetables. Broccoli, potatoes, green beans and cauliflower are my absolute favorite vegges and I could (and do) happily eat them steamed. But served with creamy cheese sauce and bread crumb topping? You’d be crazy not to get emotional over this. I think I’d enjoy Spam Gratin though. Just sayin’.
I’ve had potatoes au gratin lots of times but trying a veggie gratin was new for us. We carefully chose our favorite veggies and the ones that would be best smothered in cheese, and we went for it. I mean could it possibly be bad?? The answer is NO.
It was vegetable heaven. No words.
Yield: 4-6 servings
2 tablespoons unsalted butter
2 tablespoons flour
1 small onion, minced
2 garlic cloves, minced
2 cups milk
1 sprig thyme, stem removed and chopped
salt and pepper, to taste
3 Yukon gold potatoes, peeled and cut in 1/8-inch-thick rounds
1 cup (or so) broccoli, chopped
1 cup (or so) cauliflower, chopped
1 cup (or so) green beans, cut in half
1½ cups shredded cheese (we used aged white cheddar and asiago)
4 ounces cream cheese, softened
½ cup Panko bread crumbs
Heat oven to 350 degrees F.
In a large saucepan over medium-high heat, melt butter. Add onion and sauté until softened, 3 minutes or so. Add garlic and sauté until fragrant, about 30 seconds. Add flour and stir until thickened. Next, add the cream cheese, half the shredded cheese, milk, thyme, salt, pepper, and lastly the potatoes. Bring to a simmer. Cover the pot and adjust the heat to maintain a light simmer. Cook until potatoes are almost tender, about 15 minutes.
In a medium baking dish, spread the broccoli, cauliflower and green beans across the bottom. Pour the potato mixture over the other veggies and sprinkle with the rest of the cheese. Top lightly with Panko bread crumbs.
Bake until bubbly and thickened and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Source: heavily adapted from Brown Eyed Baker