Vegetable Gratin

[celiacmaine-iac]

This recipe is loosely based on one in Kitchen Suppers by Laura Washburn. It is currently my favorite cookbook. I'll probably post a review of it in the recipe section soon.

Make sure all your ingredients are GF.

VEGETABLE GRATIN

2-3 good sized leeks
2 ears of corn
2 cups fresh broccoli cut up
a handful of grape or cherry tomatoes, halved, opt. (I just added these for color)
1 c. sour cream
2 eggs
1/2 c. shredded sharp cheddar, or a cheese of your choice
3 oz. cream cheese
olive oil

Wash the leeks well, and slice into 3/4 inch rounds, using the white part of the leek (I used some of the light green part, and it was good)
Saute the leeks in a little olive oil till lightly browned, over med. heat.
Steam the brocolli pieces and corn for just 1-2 minutes. You want the brocolli to be bright green and still firm. Cut the corn off the cobs, leaving kernels of corn in chunks.
Whisk the sour cream and eggs together, stir in the cheddar.
Place all the veggies including the tomatoes into a well greased 2 qt. casserole. Season with salt and pepper. You could also add some of your favorite fresh herbs to this. Cut your cream cheese into chunks and nestle it among the veggies. Pour the sour cream mixture over the veggies. You may need to poke at it a little to get it all the way to the bottom of the dish, because the mixture is thick. Bake at 400 degrees for about 25 - 30 minutes, or until sour cream mixture is set, and veggies are crisp/tender.

You could put any of your favorite fresh vegetables in here. The secret would be to saute or steam any veggies with a high water content first, to keep the gratin from becoming a soggy mess.
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Steph