Cauliflower Broccoli Bacon Gratin
A rich and creamy gratin of cauliflower and broccoli
Ingredients
- half cauliflower
- an equal quantity of broccoli
- 113 g bacon cut into thin strips
- 1/3 cup plain flour
- 5 large eggs beaten
- 1 cup heavy cream
- 2/3 cup milk
- 80 g Gruyère grated
- Salt pepper and freshly grated nutmeg
Instructions
- Preheat the oven to 425 degrees, butter an oven-proof baking dish and place on a baking sheet lined with parchment.
- Cut cauliflower and broccoli into medium size florets and boil for no more that 10 minutes before plunging them in ice-cold water to stop the cooking and to refresh their colour. Then drain and pat dry.
- Meanwhile fry bacon till browned but not crisp and drain. Arrange the veggies in the buttered dish topped with a scattering of bacon.
- In a separate bowl, add the flour, slowly beating in the eggs followed by cream and milk. Season with salt, pepper and nutmeg before mixing in two thirds of the cheese.
- Pour the mixture evenly over the vegetables, sprinkle the remaining cheese on top and bake for about 25 minutes till bubbly and golden (keep under a broiler for a few minutes if the top needs more browning).
- Insert a skewer and if it comes out clean, it's done.
Notes
Adapted from Around My French Table by Dorie Greenspan