Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and bread crumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You can add any type of vegetables you have on hand and use this recipe as a guide for the amounts.
Helpful Hints:
You can use any type of mushrooms.
You can use pecans or almonds instead of walnuts.
Countdown:
Prepare ingredients.
Preheat broiler.
Make the gratin.
Vegetable Gratin
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons canola oil
1 cup sliced onion
4 crushed garlic cloves
¼ pound cauliflower florets, cut in half if large
¼ pound broccoli florets, cut in half if large
¼ pound sliced portobello mushrooms
3 tablespoons flour
1½ cups skim milk
1 cup shredded sharp cheddar cheese
2 tablespoons fresh thyme leaves or 2 teaspoon dried thyme
Salt and freshly ground black pepper
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
Preheat broiler. Heat oil in an oven-proof skillet over medium-high. Add onion, garlic, cauliflower, broccoli and mushrooms. Saute 5 minutes, stirring vegetables as they cook. Add flour and stir to combine. Add milk, Cheddar cheese and thyme. Stir to thicken the sauce, about 1 to 2 minutes. Sprinkle with salt and pepper to taste. Mix breadcrumbs and Parmesan cheese in a small bowl and cover the top of the vegetables with them. Place the skillet under the broiler about 6 inches from the heat for 1 minute. The crust should turn a golden brown. Divide between two dinner plates.
Per serving: 542 calories (46% from fat), 27.7 g fat (14.2 g saturated, 9.1 g monounsaturated), 72 mg cholesterol, 32 g protein, 44.7 g carbohydrates, 5.2 g fiber, 748 mg sodium.
