Broccoli cauliflower gratin

  • Time 35-45 minutes total
  • Yield Serves 4


    1 (3-pound) head cauliflower, cut into large florets
    1 to 1 1/2 pounds broccoli, cut into medium florets
    Kosher salt
    8 tablespoons plus 2 tablespoons unsalted butter
    1/2 cup bleached all-purpose flour
    4 cups hot milk
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon grated nutmeg
    3/4 cup freshly grated Gruyere or Comte cheese, divided
    1/2 cup freshly grated Parmesan
    1/4 cup fresh bread crumbs


    Preheat the oven to 375 degrees F.
    Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
    Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
    Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
    Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
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