Here’s a hearty, vegetable gratin with a crunchy, cheesy topping. A gratin is a dish that has a cheese and breadcrumb crust. This is a one-pot vegetarian meal that can be made ahead and rewarmed. You can add any type of vegetables you have on hand and use this recipe as a guide for the amounts.
VEGETABLE GRATIN
Serves 2
2 teaspoons canola oil
1 cup sliced onion
4 crushed garlic cloves
1/4 pound cauliflower florets, cut in half if large
1/4 pound broccoli florets, cut in half if large
1/4 pound sliced portobello mushrooms
3 tablespoons flour
1 1/2 cups skim milk
1 cup shredded sharp cheddar cheese
2 tablespoons fresh thyme leaves or 2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Preheat broiler. Heat oil in an oven proof skillet over medium-high heat. Add the onion, garlic, cauliflower, broccoli, and mushrooms. Saute 5 minutes, stirring the vegetables as they cook. Add flour and stir to combine with vegetables. Add milk, Cheddar cheese and thyme. Stir to thicken the sauce, about 1 to 2 minutes. Sprinkle with salt and pepper to taste. Mix breadcrumbs and Parmesan cheese together in a small bowl and cover the top of the vegetables with them. Place the skillet under the broiler about 6 to 7 inches from the heat for 1 minute. The crust should turn a golden brown. Watch to make sure it doesn’t burn. Divide between two dinner plates.
Yield 2 servings.