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.
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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