Crispy Topped Brussels Sprouts and Cauliflower Gratin

Crispy Topped Brussels Sprouts and Cauliflower Gratin
Crispy Topped Brussels Sprouts and Cauliflower Gratin

PREP TIME

33

minutes

TOTAL TIME

63

minutes

SERVINGS

8

servings

PREP TIME

33

minutes

TOTAL TIME

63

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups cauliflower florets (about 1 pound)

  • 4

    cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)

  • 1.1

    ounces all-purpose flour (about 1/4 cup)

  • 1 1/2

    cups 1% low-fat milk

  • 2/3

    cup half-and-half

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/8

    teaspoon freshly ground nutmeg

  • 4

    slices center-cut bacon, chopped

  • 2

    cups chopped Vidalia or other sweet onion

  • 3

    garlic cloves, minced

  • Cooking spray

  • 1/2

    cup (2 ounces) grated Parmigiano-Reggiano cheese

  • 1/4

    cup panko (Japanese breadcrumbs)

Directions

1. Preheat oven to 375°. 2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk. 4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven. 5. Preheat broiler to high. 6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.

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