winter vegetable gratin

This is a great recipe to get your veggies in! The recipe is gluten free and vegetarian, but not vegan as there is definitely dairy products (gratin = melted cheese with breadcrumb crust.)

I found this recipe on peasandcrayons.com, and the photo credit goes to them too (I made this for a dinner party and it disappeared way too quickly to get a photo!).

This is warming and filling and a definite comfort food... that gives you a good dose of liver loving cruciferous vegetables. Great for a damp cold night! Definitely don't skip on caramelizing those onions, it brings a delicious level of sweetness to the dish. 

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Ingredients

• 1/2 head cauliflower florets
• 1 broccoli
• 1 small bag brussels sprouts (quartered)
• 2 cups onion
• 1 tsp olive oil or butter
• 1/4 cup butter
• 1/4 cup gluten free flour
• 1/2 cup heavy cream (room temperature)
• 1 cup milk (room temperature)
• 1/2 cup freshly grated gruyere cheese
• 1/2 cup freshly grated gouda cheese
• 1/4 tsp salt
• black pepper to taste
• 1/4-1/2 cup gluten free breadcrumbs
• 1-2 TBSP butter

Instructions

1. Pre-heat oven to 350F.
2. Chop your veggies to bite sized pieces. 
3. Bring a pot of water to boil and blanch broccoli, cauliflower, and brussels sprouts until the broccoli turns vibrantly green and all three veggies are somewhere between al-dente and fork-tender. This will take a few minutes, but no longer than 8. When your perfect texture is reached, shock the veggies in an cold water bath to halt the cooking process. No mushy veggies here! 
4. Place veggies in a casserole dish and set aside.
5. Drizzle a medium pot (one deep enough to make your cheese sauce in) with a little bit of olive oil or butter and caramelize your onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
6. Turn your burner to medium-low heat and add 1/4 cup (4 TBSP) butter.
7. Once your butter has melted, slowly mix in gf flour a tablespoon at a time, whisking the mixture together as you go.
8. Once a paste begins to form with the onions, add room temperature (or slightly warmed) milk and cream, whisking constantly until the sauce thickens.
9. Remove your pot from heat (it will begin to thicken even further at this part) and slowly add 1/2 the cheese.
10. Pour sauce over veggies, then top with the cheese you set aside earlier.
11. Next melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
12. Bake at 350 for 20 mins.