Sunday Supper: Veggie Gratin


I’ve been featuring Sunday supper ideas once a month for the past few years, and what’s a Sunday supper without some vegetable side dishes? This week’s recipe is one of my family’s favorite side dishes – a creamy vegetable gratin that’s a great accompaniment to roast chicken or sliced ham.


I begin the recipe by cutting broccoli and cauliflower into small pieces and steaming them in the microwave. I use fresh vegetables in the recipe, but you definitely could substitute frozen vegetables.

Many casseroles call for canned cream soups, but I use a simple white sauce instead. The white sauce gets a hit of flavor from Worcestershire sauce, dry mustard and a tiny bit of cayenne pepper.

I also like to serve this dish as a meatless entree with a tossed salad.



½ head broccoli, cut into small pieces

½ head cauliflower, cut into small pieces

2 tablespoons butter, plus more for topping

2 tablespoons flour

2 cups milk

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

Salt and freshly ground black pepper, to taste

2 eggs, lightly beaten

1 cup sharp cheddar cheese

1 cup crushed crackers or bread crumbs, about ½ sleeve of Ritz or other round, buttery crackers

Butter, for top of cracker or bread crumbs

Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.

Steam broccoli and cauliflower in microwave or on the stove until tender, about 3 minutes. Drain and set aside.

Melt 2 tablespoons butter in a saucepan. Whisk in flour and cook, stirring, for 1 minute. Whisk in milk, bring to boil, reduce heat and simmer for 10 minutes, until thickened. Stir in Worcestershire and mustard. Taste and add salt and pepper, as needed.

Combine vegetables, sauce, beaten eggs and cheese in large bowl. Spread in baking dish. Sprinkle with crushed crackers or bread crumbs and place pats of butter over top. Bake for 1 hour.

Makes 6-8 servings.