We eat very seasonally.
In the spring we eat asparagus as often as we can, which is at least 3 or 4 times a week with spinach or green salad on the other days.
During the summer it’s green beans and summer squash every day for months.
For fall and most of the winter we have a variety of winter squashes and pumpkin.
This time of year we buy vegetables – mainly cauliflower, broccoli, cabbage and rutabagas.
Still, as we are only 2, most vegetables last us 3 or 4 days. A cauliflower is enough for 4 meals plus snacks.
Click here to Pin Chicken, Potato, & Cauliflower Gratin
PrintChicken, Potato, & Cauliflower Gratin
This is an easy ‘assemble and bake’ dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Roasting
Ingredients
- 2 medium potatoes, (10oz, 300gr) sliced 1/8 inch thick.
- 1/4 – 1/3 head cauliflower, (8oz, 240gr) cut into small florets with stem
- 1 onion, quartered, then thinly sliced
- 10oz (300gr) chicken breast, cut into pieces
- 1/3 cup flour
- 1 cup (8oz, 240ml) milk
- 2 tbs whole grain mustard
- 1 tbs dried parsley
- 3/4 cup (3oz, 90gr) shredded cheese
Instructions
- Put the cauliflower, potatoes, chicken, & onions into a large bowl.
- Sprinkle with flour and toss to coat as evenly as possible.
- Put the whole lot into a large baking dish.
- Whisk the milk, parsley, & mustard together.
- Pour carefully over the top.
- Sprinkle with the cheese.
- Cover and bake at 400F (200C) for an hour or until the potatoes are done.
- Uncover for the last 10 minutes to brown the cheese – or don’t bother.
- Serve.
Notes
You could bake it in a slower oven for longer: 350F (175C) for 90 minutes, if that suits your schedule.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 747
- Sugar: 14.7 g
- Sodium: 819.5 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Trans Fat: 0.6 g
- Carbohydrates: 70.3 g
- Fiber: 9.5 g
- Protein: 56.2 g
- Cholesterol: 162.3 mg
Or…. Ham & Broccoli Scalloped Potatoes
We were in Bordeaux last week and I went into one of the big supermarkets.
The supermarket I normally shop in is big by American standards but still reasonable. The aisles are only a bit over 2 shopping carts wide and I can walk from one side to the other in under 3 minutes.
The one I was in last week has aisles wide enough to park a couple of cars and the staff wears roller skates to get around the store.
I was only going to ‘run in’ and pick-up some vegetables but I managed to go in the far side of the store and was able to speed-walk from one side to the other. A brisk walk still took over 5 minutes.
There were pauses so it actually took about 15.
I miss the big stores….
My point?
They had the first white asparagus of the season.
Spring is on its way!
There’s only the two of us and while we have access to non-seasonal veggies and such, I tend to buy the same things when I do my major, two week shops. I guess I’m not very adventurous, I don’t know. At least not until the end of that two weeks when I’m emptying out my fridge and pantry and then it’s dinner surprise 😉
Today, we had our time change, which I abhor and which needs to go the way of the Dodo. I don’t care which one they pick, but they need to pick one and just stick with it. It takes me a month to adjust and I hate it! We also had corned beef and cabbage for dinner, which I love, so I guess for today, at least, it evened out.
I care – the time change doesn’t bother me at all, but the thought of year-round daylight saving time does… It would be horrible. I would not like being in the dark at 9:30 in the morning during the winter. With standard time year-round, I could live with having the sunset set at 9 instead of 10 in the summer.
Besides, standard time is better for us….
I miss big stores too and the variety they can offer. I can never make decisions when I get back to Australia as I am so spoilt for choice it overwhelms me after looking at the minimal offerings here in Carrefour
I see all the choices (in the big stores) and then I buy everything lol