Au Gratin update

In March 2012, I posted a recipe for 'Endive Au Gratin', which was a main course dish I originally learned to make in Switzerland. I have since done this with many other vegetables, including kale, sui choy, and broccoli. You can use any vegetable you like, including asparagus, cauliflower, pepper strips, carrots, etc. Let your imagination, and favourite foods guide you. Yesterday I made this for dinner, and I used broccoli, honey ham, Gouda and Swiss cheeses, and a white wine cream sauce. I made rice to go with it.

Broccoli wrapped in ham slices, and then layered in a casserole dish. 15 wraps altogether.

 

 The White wine sauce, ready to pour over wraps.
This sauce is like the one for Chicken Cordon Bleu, but instead of broth, I used 1 cup skim milk and 2 cups cream, along with 1 cup dry white wine. This makes a very rich flavourful sauce.

Cheese, grated and ready for adding on top. I used 2 small pieces of cheese which were in the fridge, about 200 gr of Gouda, and 100 gr of Gruyere. then I grated them and stirred to blend.

 

   Sauce on top

 

And now the cheese, then pop into the oven. It bakes at 350 F for 20 minutes, then under the broiler for about 5, watching carefully, so nothing burns.

 

Ready to eat, this time served over rice in place of noodles. Very easy to do, and delicious to eat.
Left overs are good to freeze or eat warmed up in the next few days.
Au gratin recipe March 2012, and white wine sauce recipe August 2013