This is a quick side dish, perfect for Easter brunch. It’s a classic potato gratin with a veggie twist. I’m not going to say too much on this post, still sick and battling a nasty cold. So while my head is in a fog, I’ll spare you guys any crazy stories.
For the dish….
Layering the Gratin…
Potatoes and Veggies Gratin (Serves 4)
1 packet Bird’s Eye Steamers (mixed veggies),
1 head of broccoli
1/2 head of cauliflower
5 cups of shredded cheese (about 1 1/2 pounds)
2 cups milk
1 tbsp butter
1 tbsp chopped onions
1 tsp granulated garlic
1 tsp spicy brown mustard
2 tsp salt
1 tsp parsley flakes
pinch of black pepper
Preheat oven to 350 degrees Fahrenheit.
Wash potatoes and slice into 1/8 inch round slices. Layer slices in a large saute pan, cover with water, add 1 tsp salt and cook on medium heat. When potatoes are cooked but not too soft (al dente) remove from heat, but not water.
If you are using the steamers, follow instructions on the packet. If you are using fresh veggies. Steam veggies for 5 to 10 minutes. They should be cooked but not soft. Season with 1 tsp salt
Making the cheese sauce:
Melt butter in a small saucepan. Add chopped onions, granulated garlic, mustard, parsley flakes and black pepper.
Add 4 cups cheese and milk. Whisk until cheese melts into a thick sauce. Let cool then whisk in eggs.
Layering the gratin:
Grease a large baking dish with cooking spray or oil. Add a thin layer of cheese sauce. Then add a layer of potatoes followed by a layer of cheese sauce. Then add a layer of veggies, followed by another layer of cheese sauce. Finally add a top layer of potatoes and a final layer of cheese sauce. Then top with the remaining shredded cheese.
Bake for 30 to 40 minutes or until top is golden brown.
Tips and Ramblings:
1. If you want this to be more cheese, you can add 1/2 lb more cheese.
2. You can make the cheese on the top much thicker, but I wanted a more subtle cheese flavor.
3. You can make the sauce thicker by adding a tbsp of flour to the butter before adding the onions etc.