Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Creamed Peas and Onions au Gratin

This dish is easy and delicious.  Easy enough to do any night of the week yet scrumptious enough for special occasions.

1 pound    frozen green sweet peas, thawed
1 pound    frozen pearl onions, thawed
3 tablespoons    flour
2 tablespoons    butter
2 cups    whole milk
cup    dried bread crumbs (Panko - Japanese style - is best)
2 teaspoons    Creole seasoning
4 ounces    shredded cheddar cheese
salt and pepper to taste

Make a white sauce with the milk, flour and butter.  Note that I'm using extra flour in this white sauce because juice from the onions will thin the sauce a bit while baking

Blanch the peas and onions until just heated through, about a minute.  Add the peas and onions to the baking dish and pour the white sauce on top, working it down into the veggies.

Season the bread crumbs with the Creole seasoning and spread over the veggie mixture.  Top with the shredded cheese.

Bake in a 400 degree oven until the sauce is bubbly and the top is golden, about 20 minutes.

Serve while hot.

 

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