I love a good cheese sauce gratin. I’ll smother anything tbh with a blanket of mustardy cheesy goodness. Perfect fuel for these dreary January days. Use any combo of beans and veggies you want. It’s a fab way to use up spare cooked vegetables so don’t feel you have to prep them from scratch.
For 3-4 portions you need
- 1 can drained Butterbeans
- 600ml milk
- 50g butter
- 50g plain flour
- 150g grated strong cheddar
- 50g grated Parmesan style veggie friendly cheese
- 1 tsp English mustard powder
- 2 tsp French mustard (pref Maille)
- Cooked vegetables eg 3 sliced carrots and 1 head broccoli
- Freshly ground black pepper
- Begin by steaming the veggies until tender. Leave to cool.
- Make the cheese sauce by adding everything apart from the cheeses and beans to a pan and heating gently. Bring to the boil then simmer for 1-2 mins. Remove from the heat.
- Add 2/3 of both cheese and mix until melted and the sauce is smooth. Season with freshly ground black pepper.
- Tip the slightly cooled veggies into an ovenproof dish. Scatter over the beans and distribute vaguely evenly. Pour over the sauce then sprinkle with the remaining cheeses.
- Bake in a 200 degree oven for 20-25 mins until browned, bubbling and delicious. Serve with potatoes of your choice.