Trio of Vegetable Gratin

Trio of Vegetable Gratin

Casserole

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Cook Time

1 h

Servings

6

Difficulty

Medium

Prep Time

40 min

This Thermomix® recipe for Trio of Vegetable Gratin is ready in 1 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy vegetable gratin with cauliflower, Romanesco and broccoli is a real eye-catcher and tastes simply delicious! I like to make it when I have guests because it is easy to prepare in advance. The vegetables are briefly blanched and then covered with a creamy cheese sauce. The crispy bread and cheese topping makes the gratin perfect. A great dish for the whole family, which is convincing as a main course or as a side dish. If you like, you can add some garlic to the sauce.

Ingredients (10 ingredients)

  • 500 g Broccoli
  • 1 piece Cauliflower
  • 1 piece Romanesco
  • to taste Salt
  • 300 g Cheddar cheese
  • 200 g Whipping cream
  • 200 ml Milk
  • to taste Pepper
  • to taste freshly grated nutmeg
  • 2 slice Toast bread

Preparation (6 steps)

1

Prepare vegetables

Cut broccoli, cauliflower and Romanesco into florets from the stalk. If necessary, cut smaller depending on the size. Blanch in a saucepan with boiling salted water for approx. 3 minutes. Then drain and let it drip.

2

Grate cheese

Thermomix® Setting
10 sec/Speed 5

Put 300 g Cheddar cheese in pieces into the mixing bowl and chop for 10 sec./speed 5. Transfer and set aside 50 g of it.

10
3

Prepare cheese sauce

Thermomix® Setting
5 min/194°F/Speed 2 90

Put 200 g whipping cream and 200 ml milk into the mixing bowl and heat for 5 min./90°C/speed 2. Then add the chopped cheese (except for the 50g) and stir for 20 sec./speed 3 until the cheese has melted. Season with salt, pepper and freshly grated nutmeg.

300
4

Chop bread

Thermomix® Setting
10 sec/Speed 8

Cut 2 slices of toast bread into pieces and put them into the mixing bowl. Chop for 10 sec./speed 8 until fine crumbs are formed. Transfer and mix with the remaining 50 g cheese.

10
5

Finish gratin

Grease a casserole dish with oil. Spread the blanched vegetables in it and pour the cheese sauce over it. Sprinkle the bread and cheese mixture over it.

6

Bake gratin

Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until the gratin is steaming hot and the surface is golden brown.

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About this recipe

This trio of vegetable gratin is a dish that has a tradition in our family. My grandma always prepared it for special occasions, and I still remember the scent that wafted through the whole house when the gratin was in the oven. I have adapted her recipe somewhat over the years, but the basic idea is still the same: a creamy, filling dish with lots of vegetables. The main protagonists of this gratin are of course broccoli, cauliflower and Romanesco. The broccoli brings a slightly bitter note and a pleasant texture to the dish. The cauliflower is milder and creamier, while the Romanesco with its unusual shape and slightly nutty taste provides an interesting visual and taste variety. It is important not to blanch the vegetables for too long, otherwise they will become too soft. They should still have a bite when they go into the oven. The Thermomix® makes the preparation of this gratin really easy. Shredding the cheese and preparing the cheese sauce are done in no time. Make sure not to mix the cheese for too long, otherwise it will get too warm and clump. The temperature of 90°C for the sauce is ideal to gently melt the cheese without it curdling. If you like it a little spicier, you can add a clove of garlic to the sauce. Simply add it to the mixing bowl with the remaining ingredients and simmer. For a vegetarian version, you can simply make sure that the cheese used is vegetarian (often made with microbial rennet). For a vegan version, the cream and milk can be replaced with plant-based alternatives and a vegan cheese can be used. The breadcrumbs can also be replaced with gluten-free alternatives if you have a gluten intolerance. The gratin tastes excellent as a main course with a fresh salad or as a side dish to meat or fish. A crispy baguette also goes wonderfully with it to soak up the delicious sauce. The gratin can be prepared well in advance. You can blanch the vegetables, prepare the cheese sauce and prepare the breadcrumbs. Then, before baking, all you have to do is layer it in the gratin dish and bake it. Leftovers can be stored in the refrigerator and reheated the next day. It tastes almost even better when it has been infused!

Created by

Julia Becker

Julia Becker

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Tags

#Vegetarian #Casserole #Vegetables #Cheese #Hearty

Allergens

  • Milk
  • Cereals containing gluten

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