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Vegetable Medley Gratin with Crispy Bacon
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Vegetable Medley Gratin with Crispy Bacon

OvenCasserole6

lThis Vegetable Medley Gratin is the perfect side dish or even a light main course for any family meal. It combines the wholesome goodness of broccoli, cauliflower, and carrots with a decadent, homemade cheese sauce that even the pickiest eaters will love.

It's a fantastic way to get more vegetables onto the dinner table in a truly delicious way. The combination of textures is what makes this dish so special. The vegetables are cooked just enough to remain slightly firm, the sauce is velvety smooth,  and the topping of panko breadcrumbs and crispy bacon provides a satisfying crunch in every bite.

 It's a classic comfort food dish with a simple, elegant twist.

Ingredients

  • 6 slices Bacon chopped
  • 1 Cauliflower medium head, cut into florets
  • 1 1/2 cups Sharp Cheddar Cheese shredded
  • 4 tbsp Unsalted butter
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Panko Breadcrumbs
  • 1 Broccoli medium head, cut into florets
  • 1/4 cup All-purpose flour
  • 2 1/2 cups Whole Milk warmed
  • 2 Carrots medium, peeled and sliced
  • Salt and black pepper, to taste

Method

20m40m1h
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet if desired for extra flavor.
  3. Bring a large pot of salted water to a boil. Add the carrots and cook for 3 minutes, then add the broccoli and cauliflower florets. Cook for another 3-4 minutes until the vegetables are tender-crisp. Drain well and transfer to the prepared baking dish.
  4. To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
  6. Remove the saucepan from the heat. Stir in 1 cup of the shredded cheddar cheese, nutmeg, salt, and pepper until the cheese is completely melted and the sauce is smooth.
  7. Pour the cheese sauce evenly over the vegetables in the baking dish and gently stir to combine.
  8. In a small bowl, mix the remaining 1/2 cup of cheese, the panko breadcrumbs, and the cooked, crumbled bacon. Sprinkle this mixture evenly over the top of the gratin.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5-10 minutes before serving.

Notes

For a vegetarian version, simply omit the bacon. You can add a sprinkle of smoked paprika to the breadcrumbs for a similar smoky flavour.
Feel free to swap out the vegetables based on what's in season or what you have on hand. Courgette, bell peppers, or green beans would also work well.
This dish can be assembled up to a day in advance. Prepare everything up to the final baking step, cover, and refrigerate. Add about 10 minutes to the baking time when cooking from chilled.

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