Turn the broccoli into a shallow, lightly greased 2-quart shallow oven-proof casserole or au gratin dish, or 11-by-17-inch baking pan. Drizzle on the butter then sprinkle on the Parmesan cheese.

By Corinne Cook Special to the Advocate Nov 5, 2014 Nov 5, 2014 1 min to read ...

, Greenfield, asked for a dish she called a root vegetable au gratin pie, both served at The Union House, S42-W31320 Hwy. 83 in Genesee Depot.

INGREDIENTS. 4 tbsp butter. 2 tbsp flour. 2 cups milk. 2 cups shredded cheese. 4-5 medium Russet potatoes, washed. 2 cups Crispy Fried Onions. Steak Seasoning (use your favorite one) Vegetable spray.

Nonstick cooking spray > 1 1/2 cups 2 percent milk, soy milk > or rice milk > 3 tablespoons butter or soy > margarine, divided > 2 tablespoons all-purpose flour > 1 pinch ground nutmeg > Salt ...

1 cup chicken broth or vegetable broth 3-4 cloves garlic, grated or minced 1 tablespoon chopped fresh thyme or ½ teaspoon dried Salt and freshly ground black pepper Pinch of ground nutmeg ...

It is a simple and delicious vegetarian gratin, ideal for making the most reluctant to eat vegetables. This preparation brings together all the flavors of Mediterranean cuisine that we love: ...

Note: To blanch vegetables, place vegetables in boiling salted water 5 to 7 minutes until cooked halfway through. Rinse immediately under ice-cold water to preserve color and texture.