Recipe by Irmgard
This recipe from BBC Good Food Magazine is actually a vegetarian main dish but many folks who tried it, like myself, made to serve as a side dish. It's a tasty way to get vegetable haters to eat vegetables.
Top Review by dianegrapegrower
Others might like this, but this dish just wasn't to our taste - a bit bland. I added onions and garlic to the sauce, trying to boost the flavor. The sauce wasn't as cheesy as I expected either - used sharp cheddar, so should have been fine. We also found the recipe needed salt. Steamed broccoli or cauliflower would have been just as good, with less work.
- 2 ounces butter
- 2 ounces flour
- 2 teaspoons mustard powder
- 2 cups milk
- 6 ounces cheddar cheese, grated
- 2 large potatoes, sliced into rounds
- 1 head broccoli, cut into little florets
- 1 head cauliflower, cut into little florets
- 8 ounces frozen peas
- 1 bunch fresh chives, snipped
Directions See How It's Made
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
- Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
- Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat the oven to 450 degrees F and bring a large pot of water to the boil.
- Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
- Drain all the vegetables and pat dry.
- Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
- Bake for 20 to 25 minutes until the topping is golden and crisp.
- Serve straight from the oven.