One way to change up your nightly vegetable serving is to bake it up with a little cheese and milk. Au gratin style vegetables will add some calories to your veggies, but this recipe compromises a little richness by substituting in skim milk
Ingredients:
- Mixed vegetables - I used one medium-sized head of cauliflower, 8 carrots, 4 small potatoes.
- 2T unsalted butter
- 2T flour
- 3/4c grated gruyere cheese
- 1/2c grated parmesan
- 2c milk
- 1/4c breadcrumbs
- Pepper
- Grated nutmeg
Cut your vegetables into bite-sized pieces. Arrange in an oven-safe baking dish. Preheat your oven to 375 degrees.
Make a roux by melting the butter in a saucepan over medium heat and then adding flour, constantly stirring for about 2 minutes, until the flour starts to cook a little. Add milk a little at a time while stirring. Bring to a light boil and then stir in 1/2c gruyere cheese, paremesan, nutmeg, and pepper to taste. Pour cheese mixture over vegetables. If it doesn't completely cover the vegetables, that's fine. It should come up about half-way.
Sprinkle a little of the remaining gruyere over the top, then the breadcrumbs, and top with a little more gruyere.
Bake for 20-25 minutes, until top is browned and vegetables are cooked.
This dish has a lot of flavor, and so it is a good accompaniment for chicken or other dish that won't compete with it too much.
Bon appetite!
