Ingredients:
- 1 large head broccoli, cut into florets
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups grated cheese (cheddar, Gruyere, or a mix)
- 1/2 teaspoon nutmeg
- 1 cup breadcrumbs
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat and Prepare:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grease a large baking dish with some butter or non-stick spray.
Roast the Vegetables:
Toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are just beginning to turn tender and have some color.
Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook for about 2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream, making sure there are no lumps.
- Bring to a simmer and let cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the grated cheese and nutmeg until the cheese is melted and the sauce is smooth.
Combine and Bake:
- Place the roasted broccoli and cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the vegetables.
- In a small bowl, mix the breadcrumbs with the Parmesan cheese and sprinkle over the top of the gratin.
- Bake in the oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve:
Let the gratin cool for a few minutes before serving. Garnish with chopped fresh parsley.