This recipe is taken from the 2007 Milk Calendar. This is the Mixed Vegetable Gratin recipe.
- Prep: 20 min
- Cooking: 25 min - 30 min
- 5 cups (1.25 L) frozen chunky mixed vegetables thawed
- 1 tbsp (15 mL) butter
- 2 garlic cloves minced
- 1/4 tsp (1 mL) dried thyme
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1 tsp (5 mL) Dijon mustard or dry mustard
- 1 1/2 cups (375 mL) Canadian Gouda or Canadian Cheddar cheese shredded
- Salt and pepper to taste
- 1 cup (250 mL) fresh bread crumbs (whole wheat or white)
- 2 tbsp (30 mL) chopped fresh parsley
Preheat oven to 375 °F (190 °C). Butter a 7 x 11-in (18 x 28 cm) shallow baking dish. Drain vegetables well; set aside.
In a saucepan, melt butter over medium heat; cook garlic and thyme, stirring, for 30 sec. Whisk flour into milk; gradually whisk into saucepan with mustard. Cook, whisking constantly, for 5 to 10 min or until bubbling and thickened. Remove from heat and wait until bubbles subside. Stir in 1 cup (250 mL) of the cheese until melted. Season to taste with salt and pepper; stir in vegetables. Pour into prepared dish. (Can be cooled, covered and refrigerated for up to 8 hours).
In a bowl, combine remaining cheese with bread crumbs and parsley; sprinkle over vegetables. Bake for about 20 min (or 45 min, if refrigerated) or until topping is golden brown and vegetables are hot.
Cooking Tip: In place of frozen vegetables, use about 5 cups (1.25 L) fresh chunky mixed vegetables and cook in boiling water for 3 to 5 min, until tender-crisp. Drain well.
For the Adventurous: Use 1 tsp (5 mL) chopped fresh thyme or other fresh herb in place of dried. Replace 1/4 cup (60 mL) of the shredded cheese with crumbled Blue cheese in sauce and 2 tbsp (30 mL) in the topping.
Top 5 Nutrients
|Calcium:||30 % / 330 mg|
|Vitamin A:||41 % / 407 mcg|
|Vitamin B12:||31 % / 0.6 mcg|
|Phosphorus:||27 % / 295 mg|
|Zinc:||22 % / 2 mg|