Vegetable Gratin with Reblochon

(*) For 1 casserole dish about 30 cm long, enough for 4 people Prepare cauliflower and broccoli (ready to cook, e.g. peel, remove woody parts and dirt). Divide into roses and slice tender stems.

Blanch cauliflower and broccoli in order in the same salted water until crisp. Drain, then spread evenly in buttered baking dish.

Measure out cooking liquid, cook in a small pan until halfway done. Add half cream and cook a little, season. Pour over the vegetables. Cut the Reblochon into slices and place on top.

Bake the vegetable gratin in the middle of the oven heated to 200 °C for fifteen to twenty minutes.

Serve with Geschwellti.

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