Broccoli and cauliflower gratin with sausage
Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low-carb meal for busy families. That was easy!
USMetric
servingservings
Ingredients
- 1 (3 oz.) 1 (90 g) leekleeks
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- 1 lb 450 g broccoli, in florets
- ½ lb 220 g cauliflower, in florets
- 1 lb 450 g sausage in links, precookedsausages in links, precooked
- 2 oz. 55 g butter, for frying
- 2 tbsp 2 tbsp Dijon mustard
- 1 cup 240 ml sour cream or crème fraîche
- 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese shredded
- 2 tsp 2 tsp fresh thyme or dried thyme
- salt and pepper
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into 1” (2.5cm) chunks. Slice the sausage links into 1” (2.5cm) pieces.
- Fry onion, vegetables and sausages in butter in a pan.
- Put the vegetables and sausage in a 9x12 baking dish, blend the mustard with the sour cream and pour over the vegetables and sausage.
- Add cheese on top and season with thyme, salt and pepper.
- Bake in the oven on the upper rack for 15 minutes.
Tip!
You can use raw sausages in this recipe. If so, add the sausages whole to the pan in advance of the vegetables to and cook through. Slice the sausages into pieces post-cooking (whilst cooking the vegetable) for best results.
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84 comments
Hi Julie!
Yes, you can! Frozen vegetables tend to release water, but this will evaporate while frying. Good luck!
If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.
The amount of displayed carbs is net carbs (Total amount of carbs - fiber).
Thanks
New to this
side note: Recipes aren't detailed enough on this site for people new to cooking.
I'm not sure what the reason was but I think that thanks to my "baking dish" and setting it to the top rack for 15 minutes, everything on top formed into a brown burnt crust. The amount of burnt thyme is all I can focus on on every bite.
Have you had any issues with the sour cream curdling?
Yes!!
Any tips on how I can avoid this next time?
Fry the veggies until they are tender but not too soft. If the sour cream curdled, try turning the temperature down a bit. With it being mixed with the mustard and the other items on top, it shouldn't curdle.