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Broccoli and Cauliflower Gratin
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The goat's milk and soft cheese give this gratin a rich but fresh taste. Don't rush the white sauce - a few minutes of patient whisking is all that's needed for a smooth result.
You can make the sauce up to a day ahead. Stir while cooling to prevent a skin forming, then cover with clingfilm, allowing it to rest on the surface of the sauce, and chill. Reheat gently before using.
Typical values per serving:
This recipe was first published in March 2004.