Cheesy Broccoli and Cauliflower Gratin

Ingredients:

  • 1 large head of broccoli, cut into florets
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheese (cheddar, gruyère, or a mix)
  • 1/2 teaspoon nutmeg
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Fresh chopped parsley (for garnish)

Instructions:

  1. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick spray.
  2. Roast the vegetables: Toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20 to 25 minutes, until they begin to soften and take on some color.
  3. Make the cheese sauce: In a saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for about 2 minutes to eliminate the raw flour taste. Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a boil and simmer for about 5 minutes, until the sauce thickens. Remove from heat and stir in the shredded cheese and nutmeg until the cheese is melted and the sauce is smooth.
  4. Combine and bake: Place the roasted broccoli and cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the vegetables. In a small bowl, mix the breadcrumbs with the parmesan cheese and sprinkle over the top of the gratin. Bake in the oven for 25 to 30 minutes, or until the top is golden and crispy.
  5. Serve: Let the gratin cool for a few minutes before serving. Garnish with fresh chopped parsley.

Enjoy your cheesy broccoli and cauliflower gratin!

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