Cooking for pleasure: Broccoli, cauliflower and spinach gratin

Many years ago, when I cooked dinners on Friday nights at the AWARE shelter, this casserole was hands down a resident favorite. No matter how much of it I made, it was the first dish to be eaten, regardless of whatever else was on the menu. I was always surprised at its popularity and made it frequently.

This recipe is a smaller amount, of course, but it is enough to feed at least four people. I served it as a side dish for my Easter dinner. A little remained at the end, but guests took it away to eat later in the week.

This casserole can be prepared several hours in advance and kept in the refrigerator until ready to bake.

If you want to add a bit more flavor, sauté one finely chopped shallot and add it to the butter in the saucepan. After adding the spinach, grate about ¼ teaspoon of nutmeg into the sauce.

Ingredients

1 small cauliflower

About 1 pound of fresh broccoli

1 8 or 9 oz bag of fresh spinach

¼ cup butter

¼ cup flour

2 cups of milk

1 cup (or more) grated fresh cheese such as Parmesan, Gruyere, or cheddar

Salt and pepper to taste

Vegetable preparation

Preheat the oven to 375 degrees and butter an ovenproof baking dish.

Bring a large pot of salted water to a boil.

Break up broccoli and cauliflower into 1.5-inch florets.

The cauliflower and broccoli require different cooking times and should be parboiled separately then cooked until just crisp/tender. Be careful not to overcook. Remove with a slotted spoon and place into the buttered baking dish.

With the water still boiling, place spinach into pan. Cook until just wilted, for about 1 minute.

Drain into a colander. When cool enough to handle, squeeze as much water out of it as you can with your hands.

Place spinach on a cutting board and chop finely.

Bechamel sauce (white sauce) preparation

Melt the butter at low heat in a medium heavy-duty saucepan. Add flour and stir until the flour and butter mixture begins to turn slightly golden (not brown).

Gradually add the milk, whisking as you do. Continue whisking until the mixture comes to a boil and thickens. Taste for seasoning, adding salt and white pepper as needed. Add chopped spinach and stir until mixed.

Carefully spoon spinach and sauce mixture over vegetables.

Sprinkle with the grated cheese.

Bake until the casserole is bubbly and slightly golden. This will take approximately 20 minutes.

Serve immediately.

Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London and has written a cookbook. Cooking for Pleasure appears every other week in the Juneau Independent's features. She welcomes recipe ideas and questions about her column at patschied@yahoo.com. This recipe was originally published in the April 7 edition of the Juneau Independent.