Broccoli and Cauliflower Gratin
Your Thanksgiving vegetables just got an upgrade.
By Nancy Fuller
We think you might just trick your children into eating their vegetables this Thanksgiving with our broccoli and cauliflower gratin. Isn't that something to be thankful for?
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- Yields:
- 8 - 10 serving(s)
- Total Time:
- 1 hr 10 mins
Ingredients
- 4 tbsp.
(1/2 stick) unsalted butter, plus more for pan
- 1
medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
- 1
large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
- 6 tbsp.
all-purpose flour
- 3 c.
whole milk
- 1/4 tsp.
freshly grated nutmeg
- 8 oz.
Gruyère, grated (about 2 cups)
Kosher salt and freshly ground black pepper
Directions
- Step 1Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
- Step 2Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
- Step 3Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.
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