Gratin of Vegetables and
Walnuts in a Double Cheese Sauce Recipe
(serves 5)
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Ingredients:
400 g
500 g
500 g
2
90 g
40 g/ 4 tbsp
500 ml
2
125 g
50 g
2 tbsp |
broccoli or cauliflower
florets
potatoes, peeled and thickly sliced
parsnips, peeled and thickly sliced
salt
medium leeks, sliced
butter
plain flour
milk
bay leaves
mild Cheddar cheese, finely grated
blue vein cheese, crumbled
Black pepper
coarsely chopped walnuts |
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Method:
-
Preheat the oven
to 200 oC.
-
Slice the broccoli
or cauliflower florets and leave each with some
of the stem attached. Put them into a large pan
of boiling salted water and cook until just
tender, then drain.
-
Put potatoes and
parsnips separately into salted water, bring to
the boil and cook for 5-7 minutes until only
just tender, then drain.
-
Cook the leeks in
half the butter in a saucepan until they wilt,
then spread them in a large gratin dish.
-
Melt the remaining
butter in the saucepan, add the flour and stir
constantly for over a medium heat until the
sauce becomes smooth. Add the milk and bay
leaves, stirring the sauce constantly until it
boiling. Turn down the heat and leave to simmer,
stirring occasionally, for 5 minutes.
-
Add half the
Cheddar and all the blue vein cheese to the
sauce and stir until they have both melted.
Season the sauce to taste, add in some black
pepper.
-
Layer the potatoes
on top of the leeks in the prepared dish,
pouring a little sauce over each layer, then add
the parsnips, and finish with a layer of the
broccoli or cauliflower. Scatter the walnuts
over the top. Pour the remaining sauce over the
vegetables and then sprinkle the gratin with the
remaining grated Cheddar cheese.
-
Baked for 30-40
minutes until the dish is bubbling and golden
brown on top.
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PREPARATION
TIME:
20 minutes
COOKING TIME: 1 hour |
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