Cheesy Green Veg Gratin Recipes

CHEESY GREEN VEG GRATIN

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

FRENCH GREEN VEGETABLE AU GRATIN

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F and butter a large gratin dish.
• In a medium saucepan over medium heat, gently sauté the onion in the olive oil for 5 minutes. Sprinkle the flour over the onion and continue sautéing the mixture for 30 seconds.
• Add the milk, salt, poultry seasoning, and pepper to the pan and stir constantly for 3 to 5 minutes until the sauce thickens.
• Stir the prepared broccoli, zucchini, spinach, and Cantal or cheddar cheese into the sauce and bring the mixture to just a simmer. Turn it out into the buttered gratin dish.
• Stir together the breadcrumbs, Parmesan cheese, and melted butter and sprinkle the buttered breadcrumbs over the gratin.
• Bake the vegetable gratin in the preheated oven for 30 to 40 minutes, until it is hot and bubbly, the vegetables are tender, and the breadcrumbs have turned golden brown.