BRUSSEL SPROUT AND CAULIFLOWER GRATIN

By gaster16

Ingredients

• 1-1/2 lbs. Brussel sprouts, quartered lengthwise through core
• 1 lb. head cauliflower, trimmed and cut into small florets
• 2-3/4 cups heavy whipping cream
• 1/2 cup chopped shallots
• 1 tablespoon chopped fresh sage
• 1-1/2 tablespoons olive oil
• 1/2 cup plain dry breadcrumbs
• 1/2 cup pine nuts lightly toasted
• 2 tablespoons chopped fresh Italian parsley
• 3 cups grated Parmesan cheese, divided

Preparation

Step 1

Fill large bowl with ice and cold water. Cook Brussel sprouts in large pot of salted boiling water 2 minutes. Add cauliflower to same pot, cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots and sage in large saucepan. Bring to boil. Reduce heat, simmer until mixture is reduced to 2-1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs, stir until beginning to brown, about 2 minutes. Transfer to bowl, cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2" glass baking dish, arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1-1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1-1/2 cups Parmesan. Pour cream mixture evenly over.

Do ahead. Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

Preheat oven to 375 degrees. Cover gratin with foil. Bake covered 40 minutes. Uncover sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.