Thursday, March 25, 2010

Anything and Everything Au Gratin

I found the base for this recipe last summer when we were members of a local farm CSA.  We were getting a ton of cauliflower in all shapes and sizes and I was looking for something a little different from the traditional au gratin that I had known for potatoes.  Not only do I love the simplicity of this recipe but how it can so easily be tampered with to create numerous yummy variations.  Although I think it's best with cauliflower, it can be substituted for potatoes, celery root, kohlrabi or any combination of root vegetables.  Hope you like it!

1 large head of cauliflower  (or sub for any of the above veggies that would be about the same amount as a cauliflower head)

2 Tbsp butter
1/2 c. diced onions
3/4 c. shredded cheddar 
3/4 c. shredded swiss
1 c. sour cream
1/4 tsp. salt

1.  Section cauliflower and boil 10 minutes then drain. 
If using other root veggies, peel and thinly slice and skip the pre-cooking step.  It will take a little longer in the oven but it's worth the wait. 
2.  Combine the remaining ingredients in a large bowl then mix in the cauliflower. 
3.  Transfer to a greased casserole dish.

4.  Melt 2 Tbsp of butter and toss with approx 1/2 c. bread crumbs or tiny squares of bread.
5.  Sprinkle bread over casserole.

6.  Bake at 350 degrees for approximately 30 minutes.  Root veggies: start with 45 minutes and check with a fork adding an additional 10 minutes at a time.  Shouldn't take longer than 1 hour. 

serving suggestion:  Serve with a small spinach salad or some other green vegetable to give a little color to your plate.  Maybe even some lentils.

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