Brussels sprouts, Sweet potato & Cauliflower Gratin
Portions:
25 to 30Preparation Time:
Cooking Time:
Ingredients
1 bag (2 kg)
Arctic Gardens Seasoned Brussel Blend
1 bag (2 kg)
Artic Gardens Cauliflower florets
235 mL (1 cup) butter
235 mL (1 cup) flour
2,5 L (10 1/2 cups) milk
1,2 L (5 cups) shredded cheddar cheese
30 mL (2 tbsp) Dijon mustard
2,5 mL (1/2 tsp) ground nutmeg
Salt, pepper
Preparation
1. Preheat the oven to 350°F (180°C).
2. Bake the Seasoned Brussel blend and the cauliflower florets in a single layer on lightly oiled baking sheets at 350°F(180°C) for 15 min*.
3. While the vegetables are cooking, prepare the béchamel sauce: melt the butter over medium heat in a large saucepan, add the flour and stir with a whisk, let cook for 1 min. Add the milk gradually, whisking constantly until the sauce thickens and becomes creamy.
Remove from heat, season with mustard, nutmeg, salt, pepper and add half the shredded cheese.
4. Place the vegetables in casserole dishes and pour the béchamel sauce over them. Cover with the remaining shredded cheese.
5. Bake for 30-40 minutes at 350°F (180°C)*, finishing with 2-3 minutes on broil to brown the shredded cheese.
* If you choose to use a combi oven, adjust the cooking time accordingly.
