Name: Broccoli and Cauliflower Gratin with Smoked Gouda
Yield: 8 servings
Ingredients: 3 Tbsp butter (45 ml); 4 Tbsp flour (60 ml); 2 ¼ cup whole milk (560 ml); pinch of grated nutmeg; Salt and freshly cracked black pepper; 1 cup grated smoked gouda cheese (250 ml); 2 Tbsp grated Parmesan cheese (30 ml); 1 heads broccoli, cut into small florets, blanched in boiling water until tender, drained well; 1 heads cauliflower, cut into small florets, blanched in boiling water until tender, drained well; Coarse salt and freshly cracked black pepper, to taste; 5 sundried tomatoes, soaked in hot water, finely chopped; 1 tsp dried Greek oregano (5 ml); 2 garlic cloves, finely chopped; 2 Tbsp chopped fresh parsley (30 ml); 2 Tbsp chopped fresh basil (30 ml); ¼ cup bread crumbs, for topping (60 ml); ½ cup grated smoked gouda, for topping (125 ml); 2 Tbsp grated Parmesan cheese, for topping (30 ml)

Broccoli and Cauliflower Gratin with Smoked Gouda

Yields

8 servings

ingredients

Bechamel

Tbsp butter (45 ml)

Tbsp flour (60 ml)

2 ¼

cup whole milk (560 ml)

pinch of grated nutmeg

Salt and freshly cracked black pepper

cup grated smoked gouda cheese (250 ml)

Tbsp grated Parmesan cheese (30 ml)

Assembly

heads broccoli, cut into small florets, blanched in boiling water until tender, drained well

heads cauliflower, cut into small florets, blanched in boiling water until tender, drained well

Coarse salt and freshly cracked black pepper, to taste

sundried tomatoes, soaked in hot water, finely chopped

tsp dried Greek oregano (5 ml)

garlic cloves, finely chopped

Tbsp chopped fresh parsley (30 ml)

Tbsp chopped fresh basil (30 ml)

cup bread crumbs, for topping (60 ml)

cup grated smoked gouda, for topping (125 ml)

Tbsp grated Parmesan cheese, for topping (30 ml)

Ingredient Substitution Guide

directions

Step 1

In a medium saucepan, melt butter on medium heat. Add the flour and stir with a wooden spoon to combine. Remove pan from heat and in a steady stream whisk in cold milk. Stir well until smooth. Return to medium heat and stir until thick and béchamel begins to boil. Season the béchamel with nutmeg and salt and pepper. Remove from heat. Stir in 1 cup grated smoked gouda and 2 tbsp. grated Parmesan cheese.

Step 2

Add blanched broccoli and cauliflower to a large bowl. Add sundried tomatoes, dried oregano, chopped garlic and smoked gouda and half amount of each of the parsley and basil (reserving the remaining chopped herbs to garnish the gratin). Season the mixture with salt and pepper. Toss until well combined. Pour in the smoked gouda béchamel sauce over vegetables. Transfer to the baking dish.

Step 3

Cover with foil. Bake until hot and bubbling, about 15 minutes. Remove foil and sprinkle with grated gouda, bread crumbs and the Parmesan cheese. Turn broiler on and place under broiler until top is golden brown and bubbly, about 2 minutes. Garnish with remaining herbs.

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Broccoli and Cauliflower Gratin with Smoked Gouda

ingredients

Bechamel

Assembly

directions

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