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Vegetable Gratin

Posted by msmrealtygroup on January 11, 2018
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Vegetable Gratin

½ lb. Brussels sprouts, halved
½ cabbage head, chopped
2-3 leeks, thickly sliced
¼ cup butter
1/3 cup flour
2 cups milk
Salt and black pepper, pinch of each
1 tsp. ground nutmeg
1 Tbsp. whole grain mustard
1 cup grated Gruyère
1 cup grated Cheddar
1 cup breadcrumbs
Preheat oven to 400° F. Fill a large saucepan with water, heat until boiling. Add Brussels sprouts, leeks and cabbage, return to boil, cook for 4-5 minutes. Drain and rinse under cold water. Melt butter in small saucepan over medium-low heat. Stir in flour, cook for 2 minutes. Gradually add milk, stirring constantly until thick and smooth. Add salt, pepper, nutmeg, and mustard, stir to combine. Add half of grated cheeses, stir until melted and well mixed. Place vegetables into lightly greased casserole dish. Pour sauce over vegetables and stir. Sprinkle remaining cheeses and breadcrumbs on top. Bake 30 minutes until golden brown.