As seen on Breakfast Television!
You’ll want to save this showstopper recipe! This Cauliflower, Leek & Potato Gratin recipe crafted by renowned Chef Michael Bonacini is made with delicious 5 Brothers Cheese from Gunn’s Hill Artisan Cheese and Mountainoak 2 Year Gouda from Mountainoak Cheese. Showcasing the fall flavours grown in Ontario, the béchamel sauce is the finishing touch to this beautiful recipe. Paired with Henry of Pelham’s Pinot Noir, this recipe’s sweet and nutty notes are balanced by hints of fruitiness and acidity of the wine creating a delicious aftertaste.
Preheat oven to 350°F (180°C).
To make the béchamel sauce, in a good size saucepan, melt a ¼ cup of butter over medium heat, add in a ¼ cup of flour, stir continuously, and gently heat over medium heat and cook for 1-2 minutes constantly stirring.
Slowly add in a little bit of the room temperature whole milk, stirring continually and adding more and more of the milk to create a smooth lump free sauce. You can use a wire whisk to help break up any lumps that may have formed. Add the whole clove of garlic, salt, pepper and a little bit of nutmeg; allow gentle simmering to cook the flour. The consistency should be on the slightly thick side. If needed, add a little more milk.
Once you have cooked the base for at least 15 minutes, add in the 5 Brothers Cheese and the Mountainoak Aged Gouda for a rich, decadent taste and texture.
Adjust the seasoning as needed and keep the sauce off to one side, covered with parchment paper or plastic wrap.
Take the peeled potatoes, cut into 4, and slice the pieces approximately a ¼-inch thick. Cook for approximately 15 minutes in salted water.
While the potatoes are cooking, finely slice the leeks and gently sweat them down in a small pan using a ½ tsp of butter and 1 or 2 tsps of water. Season lightly with salt and pepper, stirring from time to time for 8 – 10 minutes.
Take the cauliflower, trim the base and remove any large outer leaves. Cut the cauliflower in half and then cut each half into additional 3 or 4 wedge shape pieces. Depending on the size of your cauliflower, cook in boiling salted water for approximately 4 – 5 minutes (slightly undercooked).
Drain the cooked potatoes and place in the bottom of a deep sided oven safe dish (2 – 2 ½ inches deep & 10 -12 inches in diameter). Take the cooked and well-drained cauliflower and arrange each wedge in a circular fashion at the bottom of the dish.
Take the cooked leeks and fold them into the béchamel sauce, pour the béchamel sauce over the top of the cauliflower. The sauce should be thick enough to coat the cauliflower and fill the bottom of the dish. Then place into a hot oven, 350°F (180°C) for approximately 5 – 7 minutes to thoroughly heat through and be piping hot, then broil for 3 to 4 minutes to create a gratin look from the melted cheese and sauce.
Take the breadcrumb mixture, sprinkle all over the top of the cauliflower, and place under the broiler to give a light golden toasting to the crumbs. Keep a close eye as it toasts quickly. Remove and serve.
In a food processor, place the roughly chopped dried crusty bread along with mixed herbs, a pinch of salt and twist of pepper.
Pulse the food processor for multiple 10 second bursts to create a course slightly green flavourful herb crust.