Green Bean and Cauliflower Gratin
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Make a delicious holiday gratin with healthy cauliflower and green beans. Blanch the vegetables in boiling water, then place them in a baking dish with a creamy cheese sauce, sprinkle with breadcrumbs, and bake in the oven. We use Japanese panko breadcrumbs. Large and airy, they, along with grated Parmesan, create a super-crisp, golden crust on the surface of the gratin, which perfectly complements the vegetables and gives the casserole a festive look. Sprinkle the gratin with fresh green onions before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg green beans, trim ends, break pods in half
- 3 cups small cauliflower florets (from half a head)
- 5 tablespoons unsalted butter
- 2/3 cup panko breadcrumbs
- 3/4 cup grated Gruyere
- 2 cloves garlic, crushed
- 3 tbsp. flour
- 3 cups of low-fat cream
- 1/4 tbsp. grated parmesan
- 1/4 tsp mustard powder
- A pinch of cayenne pepper
- Chopped fresh chives, for serving
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Recipes with similar ingredients: green beans, cauliflower, panko breadcrumbs, Gruyere cheese, Parmesan cheese, mustard powder, ground cayenne pepper
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until bright green and slightly tender, 3-4 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet. Add the cauliflower to the boiling water and cook until tender, 3-4 minutes. Transfer with a slotted spoon to the same baking sheet. Pat the vegetables dry.
- Preheat oven to 190°C. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add panko breadcrumbs and fry, stirring, until golden brown, 4-5 minutes; season with salt and pepper to taste. Transfer the breadcrumbs to a bowl and let cool; do not wash the pan. Add the Gruyere to the breadcrumbs and stir.
- Wipe out the pan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually add the cream, whisking constantly. Bring to a simmer, then reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes. Add the Parmesan, mustard powder, cayenne pepper, and 2 teaspoons salt and cook the sauce, stirring, until the Parmesan melts, about 30 seconds.
- Spoon and spread about one-third of the creamy sauce into a 9x13-inch baking dish. Top with green beans and cauliflower, then the remaining sauce. Sprinkle with the breadcrumb-cheese mixture. Bake until the cheese is melted and the sauce is bubbling around the edges, 25-30 minutes. Top with green onions.
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