Cooking for Pleasure: Broccoli, cauliflower and spinach gratin

Broccoli, cauliflower and spinach gratin. (Photo by Patty Schied)

By Patty Schied

Many years ago, when I cooked dinners on Friday nights at the AWARE shelter, this casserole was hands down a resident favorite. No matter how much of it I made, it was the first dish to be eaten, regardless of whatever else was on the menu. I was always surprised at its popularity and made it frequently. This recipe is a smaller amount, of course, but it is enough to feed at least four people. I served it as a side dish for my Easter dinner. A little remained at the end, but guests took it away to eat later in the week.

Ingredients:

• 1 small cauliflower

• About 1 pound of fresh broccoli

• 1 8 or 9 oz bag of fresh spinach

• ¼ cup butter

• ¼ cup flour

• 2 cups of milk

• 1 cup (or more) grated fresh cheese such as Parmesan, Gruyere, or cheddar

• Salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees and butter an ovenproof baking dish.

2. Bring a large pot of salted water to a boil.

3. Break up broccoli and cauliflower into 1 ½ inch florets.

4. Place broccoli florets into boiling water and cook until just crisp/tender. Remove with a slotted spoon and place into the buttered baking dish.

5. The cauliflower and broccoli require different cooking times. Place cauliflower florets into boiling water and cook until also crisp tender.  Be careful not to overcook. Remove with a slotted spoon and place into the baking dish.

6. With the water still boiling, place spinach into pan. Cook until just wilted, for about 1 minute.

7. Drain into a colander. When cool enough to handle, squeeze as much water as you can with your hands.

8. Place spinach on a cutting board and chop finely.

Ingredients for broccoli, cauliflower and spinach gratin. (Photo by Patty Schied)

Make the bechamel sauce (white sauce):

1. Melt butter at low heat in a medium heavy-duty saucepan. Add flour and stir until the flour and butter mixture begins to turn slightly golden (not brown). Gradually add the milk, whisking as you do. Continue whisking until the mixture comes to boil and thickens. Taste for seasoning, adding salt and white pepper as needed.

2. Add chopped spinach and stir until mixed.

3. Carefully spoon spinach sauce over vegetables.

4. Sprinkle with cheese.

5. Bake until the casserole is bubbly and slightly golden. This will take approximately 20 minutes.

Serve immediately.

(Note: this casserole can be prepared several hours in advance and kept in the refrigerator until ready to bake.)

If you want to add a bit more flavor, sauté one finely chopped shallot and add it to the butter in the saucepan. After adding the spinach, grate about ¼ teaspoon of nutmeg into the sauce.

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London and has written a cookbook. Cooking for Pleasure appears every other week in the Juneau Independent's features. She welcomes recipe ideas and questions about her column at patschied@yahoo.com.