Gratin is my Super Secret Weapon of getting more veggies into my kiddo; after all, who can resist divinely roasted veggies smothered in top quality cheese and then baked with panko??? I had a gorgeous golden head of cauliflower from Frieda’s Produce, a bunch of brussels that needed using and a chunk of Emmentaler that the Cheese Goddess at Whole Foods had recommended. Sounded like a gratin to me!
Adding the Zensational Fennel Pollen adds some depth of flavor to your gratin and is also the bomb for roast veggies of all kinds served all ways. Gratins are easy holiday dishes that can be made ahead and baked at the last moment or taken to a potluck at a friend’s. Be creative and change the cheese and veggies to make it your own.
- 1 Pound of Brussel Sprouts – ends cut and outer leaves peeled (halved if large)
- 1 head of Cauliflower (I used golden cauliflower for the color)
- 4 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of half & half
- 1 ¼ cups of Emmentaler cheese (or Gruyere or a blend)
- 1 cup of Panko bread crumbs (approximately)
- 2 tablespoons Zensational Fennel Pollen Spice Blend
- Salt and Pepper to taste
Toss the cauliflower and brussel sprouts in EVOO and sprinkle with Zensation Fennel Pollen spice blend and lay out on a tray. Roast the cauliflower and brussel sprouts in the oven at 400 til slightly browned and not quite soft – approximately 20 minutes.
Melt 2 tablespoons of butter in a pan with the flour. Stir constantly for approx 2 minutes and then add half and half, whisking to add to the pan. Bring to a boil and allow to thicken and then add cheese and salt and pepper off heat.
Place roasted veggies in baking pan (I used a 9×9) and then pour the cheese sauce over. Stir slightly to incorporate the cheese sauce under and around the veggies. Cover the top with bread crumbs and drizzle 2 tablespoons of melted butter on top of the bread crumbs. Bake at 400 degrees or until top is browned and cheese is bubbling.