Winter vegetable gratin

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Bring a large pot of water to the boil. Add the broccoli, cauliflower and Brussels sprouts and cook for 2-3 minutes until the broccoli turns vibrantly green.
3. Transfer the vegetables to a large bowl of iced water for two minutes, then drain and place in a large casserole dish.
4. Heat the olive oil in a saucepan over a medium-high heat and cook the onions for 4-5 minutes until golden and soft, stirring occasionally. Season with salt and black pepper.
5. Reduce the heat to medium-low heat and add the butter. Once melted, gradually mix in the flour, whisking constantly. Continue cooking and whisking for 1-2 minutes.
6. Gradually add the milk, whisking constantly until smooth. Stir in the Irish Yogurts Clonakilty Half Fat Crème Fraîche and whisk for two minutes until completely smooth.
7. Remove the saucepan from the heat and stir in the mustard, half of each of the cheeses and some salt and black pepper to taste.
8. Pour the sauce over the vegetables, then top with the remaining cheese.
9. Melt the butter for the topping in a microwave-safe bowl, then stir in the breadcrumbs until combined. Sprinkle over the top of the gratin.
10. Bake for 20-25 minutes until golden on top and bubbling around the edges.

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Love your leftovers

This gratin will reheat well if you have some left after Christmas dinner: it’s ideal for lunch, with some good bread. Meat-eaters may also enjoy it with some leftover ham.

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Make ahead

You can have the gratin made a day ahead. Store overnight in the fridge and simply pop in the oven on Christmas Day.