This vegetable casserole was dictated by the Comte cheese in the freezer and the cauliflower and sweet potato in the refrigerator. I’ve done a gratin like this with romanesco http://cookinginsens.wordpress.com/2012/03/16/empty-cupboard-syndrome-romanesco-and-sweet-potatoes/. This time I decided to skip the bread crumbs and go “au naturel”. Glad I did.
I guess I’m a carnivorous omnivore. I love meat but everything else that’s fresh and well prepared is also fair game. Pun. Look at these vegetables. We were ready to eat them just as they were but there was that Comte to be gotten through. I made two extras to share with the Parrets. We kept the big ones
Okay, we did also decide to split a leftover smoked pork http://cookinginsens.wordpress.com/2012/04/30/smoked-and-spicy-travers-du-porc-with-coleslaw/ sandwich which was a mistake. We each should have had a WHOLE one! The meaty portion of the travers du porc is perfect for slicing.
Cauliflower and Sweet Potato Gratin
1 small cauliflower, separated into florets
1 medium sweet potato, halved vertically and sliced
Salt and pepper
2 tbsp parsley, chopped
3 tbsp butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp flour
2 1/2 cups milk
A pinch of nutmeg
Salt and pepper
1/2 cup Comte cheese, grated
Steam the cauliflower and sweet potato for 5 minutes. Remove from the steamer and divide between four large individual ramekins. Season with salt, pepper and sprinkle with the parsley. Set aside.
Melt the butter in a sauce pan, add the onion and garlic, then saute until the onion is soft. Add the flour and stir to blend. Cook for about 1-2 minutes, being carefully not to brown the flour. Gradually pour in the milk, whisking constantly until the sauce has thickened. Remove from the flame, add the nutmeg, salt and pepper and cheese, blending until the cheese has melted.
Pour the sauce over the vegetables and bake for 15-20 minutes in a 425 F oven until brown and bubbly.
Wine suggestion: Cremant du Bourgogne