Eoin Sheehan’s Broccoli and cauliflower cheese with potatoes and crumb topping

Ingredients

• One cauliflower (about 500g), cut into florets
• One broccoli (about 500g), cut into florets
• Two peeled Rooster potatoes, sliced thinly
• 200g shredded cheddar cheese
• 100g breadcrumbs
• 30g butter
• 30g all-purpose flour
• 480ml milk
• Salt and pepper to taste

Method

1. Preheat your oven to 190°C.
2. Steam the cauliflower and broccoli until they are tender-crisp.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute.
4. Gradually whisk in the milk and continue whisking until the mixture thickens.
5. Remove the saucepan from heat and stir in 150 grams of shredded cheddar cheese until melted.
6. Season the cheese sauce with salt and pepper.
7. In a separate bowl, combine the breadcrumbs with the remaining 50 grams of shredded cheddar cheese.
8. Place the sliced potato, steamed cauliflower and broccoli in a baking dish and pour the cheese sauce over them.
9. Sprinkle the breadcrumb mixture on top.
10. Bake for about 20-25 minutes, until the topping is golden, and the cheese is bubbly.
11. Let it cool slightly before serving.