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Dana’s Cauliflower and Broccoli Gratin




Source of Recipe


Dana at cookskorner.com


Recipe Introduction


I’ve made this with both cauliflower and broccoli and made it yesterday with all broccoli and it is delicious either way. I adore those goopy broccoli casseroles that are a blend of vegetable, cheese, cream sauce and topped with crushed Ritz crackers. But this is different – fresher tasting and more like nicely steamed vegetables topped with a really good cheese sauce. It’s hard to estimate the amount of vegetable needed. It depends on the size of your pan and how you trim your vegetables. I used a deep 9x13-inch baking dish and about 6 stalks of broccoli, but I trim them very close, as we don’t like the stems at all. I’ll put down Dana’s amounts and you’ll have to improvise. Dana says that you can any cheese you like.


List of Ingredients




1/2 head cauliflower, blanched for 5 minutes
1 large broccoli stalk, blanched for 3 minutes
2 T. butter
2 T. flour
1/2 C. heavy cream
1 C. whole milk
1 C. shredded Cheddar
1/2 C. shredded Swiss


Recipe



Heat the oven to 350F. Place the vegetables in a baking dish with the heads up.

Make a medium roux with the butter and flour. Add the milk and cream and stir until it thickens. Add the cheeses a little bit at a time and stir to melt. Pour over the vegetables. Bake for 30 minutes or until nicely browned.

NOTE: As with all savory cream/cheese sauces, I added some hot sauce and nutmeg.

Serves 8-10.