If you love scalloped potatoes but want less starch, why not make cauliflower and broccoli gratin? It certainly helps to get the kids to get some veg into them.
Fun fact – The word “gratin” is derived from the French word “gratter,” which means to scrape or grate. It refers to the grating of the cheese or breadcrumbs over the top of the dish.
Although not essential, I prefer my cauliflower and broccoli gratin, with a white bechamel sauce
You’ll also need to pick the right sort of cheese. Many of them will work well, so you might be able to use a combination of bits and pieces left in your fridge cheese drawer (yes, that’s a thing). If in doubt, a safe bet is Cheddar.
What cheese should I use?
Many types of cheese will work well in baked dishes. Some of the most popular options include:
- Cheddar cheese: A versatile cheese with a sharp, tangy flavour that is perfect for dishes such as macaroni and cheese, lasagna, and quiches.
- Mozzarella cheese: A mild, creamy cheese commonly used in pizza, baked ziti, and other Italian-style dishes.
- Parmesan cheese: A hard, salty cheese that is often grated over pasta dishes, casseroles, and salads.
- Feta cheese: A crumbly, tangy cheese that works well in baked dishes such as spanakopita, quiches, and Greek-style salads.
- Ricotta cheese: A soft, mild cheese that is commonly used in lasagna, stuffed shells, and other pasta dishes.
- Gouda cheese: A creamy, semi-hard cheese with a slightly nutty flavour that is perfect for dishes such as gratins, casseroles, and quiches.
- Blue cheese: A pungent, crumbly cheese that is often used to add a bold flavour to dishes such as macaroni and cheese, quiches, and pizzas.
Ultimately, the best cheese for a baked dish depends on the recipe and personal preference. Experiment with different types of cheese to find the perfect flavour and texture for your favourite dishes.
Cauliflower and Broccoli Gratin
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- 1 Oven
- 200 g Cauliflower cut into bite sized pieces
- 200 g Brocoli cut into bite-sized pieces
- 1 recipe White Sauce Bechamel
- 1/2 Cup Cheese I use a mix here, anything good for baking
- 30 g Parmesan or pecorino Grated for extra flavour
- Set the oven to 180°C
- Trim and wash the veg. Then steam, boil, microwave until 3/4 cooked
- In the meantime, make the bechamel white sauce
- Place veg in an oven safe dish, pour over white sauce, sprinkle over cheese then grated parmesan and bake until golden.