Here is a cauliflower and broccoli gratin, but I would have prepared it exactly the same way if I used only one vegetable. Most of the cabbage family can be gratinated, one of my favourites is Brussels sprouts gratin. [Just remember to cut the Brussels sprouts in half before steaming, that way they won’t be bitter.]
The texture of prepared food is as important as the taste and a gratin should have a velvet smooth sauce. Gratins are made with béchamel sauce and cheese. Mornay sauce is the combination of béchamel sauce and cheese. Except a gratin made with Mornay sauce will look like scrambled eggs. The solution is ever so simple; don’t combine the cheese with the béchamel. Instead, layer the béchamel and the cheese. In the end, the gratin will come out tasting the same, béchamel and cheese fusing together in a velvet smooth texture. Use Mornay sauce as a sauce, but do not use it for a gratin. Any hard cheese works fine my preference is white cheddar.
Speaking of textures, the addition of breadcrumbs to the sauce is a horrific idea, because breadcrumbs make the gratin grainy. Sprinkle a little on the top over the cheese layer, never combine it with the sauce.
VEGETABLE GRATIN
cauliflower and broccoli florets
salt and pepper to taste
1 batch of béchamel sauce
1 cup of shredded white cheddar cheese
sprinkling of light breadcrumbs
• Make a batch of béchamel sauce and set aside.
• Steam the cauliflower and broccoli florets.
• Drain and set aside.
• Place a few tablespoons of béchamel sauce on the bottom of the dish.
• Lay the vegetables over the sauce with the florets facing the top.
• Spoon the béchamel sauce on top covering all the florets.
• Top with the shredded cheese.
• Sprinkle lightly with light breadcrumbs.
• Bake in a 425F preheated oven for twenty minutes.
