To make this gratin super creamy, coat the cooked vegetables with a béchamel sauce. It’s a classic white sauce, which consists of melting butter before adding flour and then milk. The milk thickens and turns into a smooth sauce. Here, garlic powder and cheese are added to give it more taste.
AppetizersComfort FoodFlavours of FallFor KidsRecipes with MilkTADA! Flyer recipesVegetablesVegetables and gratinees
Ингредиенты
- 1 large sweet potato, peeled and cut into cubes (see note)
- 2 cups (200 g) small cauliflower florets
- 2 cups (140 g) small broccoli florets
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 1 ½ cups (375 ml) milk
- ½ tsp garlic powder
- 1 ½ cups (150 g) sharp orange cheddar cheese, grated
Инструкция
- In a pot of salted boiling water, cook the sweet potato for 5 minutes. Add the remaining vegetables and cook for another 2 minutes. Drain and run under cold running water.
- Drain the vegetables well and pat very dry with a clean dishcloth. Transfer to an 8-inch (20 cm) square baking dish.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
