Broccoli and Cauliflower Gratin

Name: Broccoli and Cauliflower Gratin
Total time: 1 min
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

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Total: 1 hours, 10 minutes

Servings: 9

american thanksgiving side dish

Ingredients

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4 tbsp. (1/2 stick) unsalted butter, plus more for pan1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick6 tbsp. all-purpose flour3 c. whole milk1/4 tsp. freshly grated nutmeg8 oz. Gruyère, grated (about 2 cups)Kosher salt and freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.

Step 2

Melt 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 3

Cover 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.