Broccoli and Cauliflower Gratin
"Holiday Side Dishes From Woman's World Magazine 11/23/04. No one will believe this yummy dish, topped with a creamy Gouda sauce, starts with a packet of sauce mix."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1182.95 ml broccoli florets
- 1182.95 ml cauliflower florets
- 14.79 ml butter
- 1 leek, white and light green parts only, chopped
- 1 garlic clove
- 59.14 ml white wine
- 354.88 ml milk
- 36.85 g package cheddar cheese, sauce mix
- 340.19 g smoked gouda cheese, grated, 3 cups
directions
- Preheat broiler. In pot of salted, boiling water cook broccoli and cauliflower until tender, 5-6 minutes; drain. Transfer to ungreased 2-quart baking dish.
- Meanwhile, in pot over low heat melt butter. Add leek and garlic; cook, stirring often, until lightly browned, 3 minutes. Add wine; cook 1 minute.
- Increase heat to medium; stir in milk and sauce mix. Bring to boil, stirring. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in 2 cups cheese. Pour sauce over vegetables; sprinkle with remaining cheese. Broil until cheese is melted.
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Reviews
-
Yum! Great flavor, the leaks add a very mild onion flavor and slight hint of sweetness. Really a great recipe. Thank you! -
I tagged this in Kid Friendly tag, but made a couple of changes that may have affected the outcome. I had brocc/cauli/leek that all had to be used. However, I only had sharp cheddar cheese, alfredo sauce mix and Sake (was out of other wine). It turned out good, but very liquidy. I would reduce the milk next time to 3/4 or 1 cup to make it more of a creamy cheese consistency. -
I made this for dinner guests tonight and it got rave reviews.....even though I used the package of cheese sauce from my Mac n Cheese box because I had no other. This was pretty simple to put together and the Gouda makes it fantastic. Definitely a keeper.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
