Another Houstonian, Haylie Duff’s Real Girls Kitchen inspired this recipe, which I’ve altered a bit. LOVE her cookbook by the way. This dish is a creamy, delicious side dish that is beautiful once cooked. To add even more flavor, you could add in 2oz cooked, chopped pancetta when you add in the peas. By the way, and I had to Google it….”gratin” is defined by a culinary technique where an ingredient is topped with a browned crust, using breadcrumbs, cheese, egg and/or butter.
Artichoke, Cauliflower, and Pea Gratin
- 4 cups frozen quartered or halved artichokes
- 4 cups chopped cauliflower
- 1 pound bag frozen peas
- 2 cups whole milk
- ½ stick unsalted butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh thyme, plus 1 teaspoon for garnish
- 1 ½ cup grated Parmesan, divided 1 cup, and then ½ cup for the topping at the end
- Heat oven to 400°F degrees. Prepare a rack in the middle of the oven.
- Bring a pot of water to boil, then drop in artichokes and cauliflower for 1-2 minutes. Add in the frozen peas for the last minute, then drain.
- Bring milk and butter to a slow boil in a large, oven-safe skillet. I used a cast iron skillet. Add flour and seasonings (Seasonings listed in order from the nutmeg through thyme). Whisk until there are no clumps remaining.
- Add 1 cup of grated Parmesan and stir. Fold in the cauliflower, artichokes, and peas into the mixture.
- Bake for 15 minutes and remove from the oven.
- Sprinkle the remaining ½ cup Parmesan over the top.
- Place back in the oven and let the Parmesan melt. Once melted, bring out of the oven and, garnish with remaining thyme.