This is not a diet-friendly recipe. This is for once in a while. When I suggested removing the ham in order to make it a tiny bit more healthy, the man in my life blanched, since everything tastes better with meat. Broccoflower gratin is rich and creamy and cheesy. Kids love it. Enjoy this as a nice side dish on a cold, rainy night. Then retire to the living room, and curl up on the floor next to the fire. Divas love curling up next to fires after being well fed. Put the kids to bed first, though. Or send them home.
Broccoflower Gratin with (or without) Ham
butter or olive oil for sautéing
½ onion, chopped or sliced
cooked ham, cubed (I use about two handfuls)
1 cup heavy cream
½ cup milk
4 oz. goat cheese, crumbled
salt & pepper
1 head of broccoflower, cut into florets
3 sprinkles of bread crumbs
a bit of thyme
Sauté onion in butter until soft.
Add the cream, milk, cheese, dashes of salt and pepper.
Bring to a boil.
Add broccoflower and ham.
Simmer until thickened.
Transfer to a casserole dish, sprinkle with bread crumbs, and cook at 400 degrees for 20 minutes.
Uncover and bake for another 15 minutes until broccoflower is tender.
Options: Substitute cauliflower for broccoflower. Skip the ham or substitute chopped Prosciutto.
Make into a meal: This is so rich and filling a small bowl is a meal. Otherwise serve with roasted turkey legs, cranberry sauce, and sliced French bread.
Wine: Full-bodied oaked Chardonnay, Semillon, or a silky Malbec to accommpany the goat cheese flavor
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