Cauliflower and Broccoli Gratin

By jkenb

A topping of cheese sauce and buttery bread crumbs transforms everyday vegetables into a special occasion treat. While any melting cheese like cheddar or Swiss will work, nutty-tasting Gruyere is especially good match for the broccoli and cauliflower.

Ingredients

• 5 cups cauliflower florets (about 2 pounds)
• 5 cups broccoli florets (about 1 3/4 pounds)
• 2 cups whole milk
• 1/4 cup plus 1 Tablespoon butter, divided
• 1/3 cup all-purpose flour
• 2 teaspoons dry mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 1/2 cup panko
• 2 cups shredded Gruyere, Comte or Manchego Cheese, divided

Preparation

Step 1

Heat ver to 425 degrees. Spray 13X9 inch glass or ceramic baking dish with PAM.

Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water, cook 2 minutes or until almost tender. Place in ice water. Drain cauliflower and broccoli well; pat dry. Place in baking dish.

Microwave milk in 4 cup glass measuring cup 2 to 3 minutes or until steaming hot but not boiling. Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds, whisking constantly. Remove from heat; gradually whisk in hot milk.

Return saucepan to medium high heat; bring to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally. Remove from heat, whisk in mustard, salt, pepper and cayenne.

Microwave remaining 1 tablespoon butter in small microwave-safe bowl until melted; stir in panko. Sprinkle cauliflower and broccoli with 1 cup of the cheese; top with sauce. Sprinkle with remaining 1 cup cheese; top with panko mixture. (Gratin can be made to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.