Cauliflower and Carrot Gratin

Recipe by Jan in Lanark
READY IN: 50mins




  • Divide cauliflower into florets.
  • Cut carrots diagonally into 1/4 inch slices.
  • In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
  • Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
  • Measure and remove 1/2 cup cooking liquid.
  • For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
  • Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
  • Stir in salt, pepper and nutmeg.
  • Blend in cheese.
  • Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
  • Recipe can be prepared ahead to this point; bring to room temp before baking.
  • For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
  • Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
  • Broil for 2-3 minutes to crisp and brown topping and serve immediately.
  • You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.