Westminster’s Gratin with a difference

If you’re not a great fan of cauliflower or Brussel sprouts this gratin dish is guaranteed to change your mind.  Bringing together both brassicas with some tasty bacon, a delicious white sauce and all topped with our Westminster cheddar and panko breadcrumbs, what’s not to like?

Westminster’s Gratin with a difference

Preparation and cooking time:  25 minutes and cooking 30 minutes    Level:  Easy   Serves:  8

Ingredients needed:

  • 4 cups fresh cauliflower florets
  • 4 cups fresh Brussel sprouts, quartered
  • 4 bacon strips, chopped
  • 1 large sweet onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 2/3 cup half-and-half cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Westminster Cheddar

Let's get cooking:

  1. First, heat oven to 375°. Place cauliflower and Brussel sprouts in a large saucepan and cover with water. Bring to the boil, cover with lid and cook for 2-3 minutes or until crisp/tender. Drain.
  2. In a large skillet fry the chopped bacon over a medium heat until crisp. Remove with slotted spoon but retain bacon drippings in the pan.
  3. Sauté the chopped onion and minced garlic in bacon drippings until tender.
  4. Slowly stir in flour until blended and gradually add the milk, cream, salt and pepper. Bring to a boil; stirring slowly for two minutes or until thickened.
  5. Add the cauliflower and Brussel sprout mixture and bacon to the sauce.
  6. Transfer mixture to a greased 2-1/2-qt. baking dish. Cover with foil and bake 15 minutes.
  7. Combine breadcrumbs and Westminster Cheddar. Remove foil and cover with cheese and breadcrumb mix. Bake uncovered for a further 15-20 minutes or until golden brown.
  8. Enjoy and become a Brussel and cauliflower convert.

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