“Explaining something sensible to Lord Killanin is akin to explaining something to a cauliflower. The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.” -William E. Simon
I’ve made potato gratin before and I love it. What’s not to love? It’s basically cheese and potatoes. So when I came across a recipe for broccoli and cauliflower gratin in a recently acquired cookbook, I really wanted to try it.
Upon further inspection of said recipe, I decided I didn’t like it. The recipe, I think, is aiming to avoid having you make a bechmael sauce. I have no problem making one, so I immediately altered the original recipe.
- 1 small head of broccoli
- 1 small head of cauliflower
- 1 medium white onion, diced
- 1 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated Gouda cheese
- 1 – 1 and 1/2 cups bechmael sauce
- 3 gloves of garlic
- 1 cup bread crumbs
- Salt and pepper
- Olive oil
First, saute the onion and garlic together until the onions are clear. Then, chop broccoli and cauliflower into same sized pieces. In a bowl, combine broccoli and cauliflower with the onions.
In a casserole dish, place a layer of the broccoli, cauliflower, and onion mixture. Then top with half of each of the cheese and cover with half of the bechmael sauce. Repeat with another layer. Top with breadcrumbs
Bake at 400 for 30 minutes.