By “broken” I mean that as the sauce cooked, the solids in the cheese and cream separated a bit from the liquid parts, so rather than a smooth sauce-like texture, I ended up with more of a cottage cheesey effect. Still tasty, but not as pretty to look at. A Mornay sauce is basically a bechamel sauce (butter, flour and milk) with cheeses incorporated in - I think traditionally a mix of gruyere and parmesan.

p.s. i like reading your blog before i head to the farmer’s market myself! it’s an invitation to go for ingredients i might not know what to do with otherwise! thanks =D

I do sometimes blanch my veggies before I gratin them, but I also usually cook them uncovered. I think what helped the potatoes get tender this time was cooking them under the foil for most of the baking time - trapping the steam probably helped cook them through more quickly.

I almost never bother to make a cream sauce for my gratins - I usually do just what you did, with the cheese and the cream/creme fraiche separate in the pan, and it works fine (though not as wonderful a texture). I do usually precook my vegetables, because some of the potatoes (or cauliflower, or whatever) inevitably stay crunchy otherwise, yuck. I probably don’t bake it long enough.

Terry - Thank you! I have to say, I’m probably going to play with gratins more in the future after this experience. Seems like they’re another nice way to use little odds and ends of veggies and protein you have lingering about.

ann - Ha ha! The only time I really wish we had a microwave is when I’ve forgotten to thaw something ahead of time.

Rebecca - We’re right near Broadway and Myrtle, off the J/M/Z - the kids are calling it SoBu, I hear.

claudia, claudia, claudia - you make me blush! Thank you. I’d be happy to cook for you (or with you!) any time.

i need to check my lottery numbers from tonight to see if i got the $150 million. then i hire you. it is my dream…

but what i want right now are those thanksgiving morning eggs…