Broccoli and Cauliflower Gratin

Name: Broccoli and Cauliflower Gratin
Total time: 1 h 10 min
Yield: 8 - 10 serving(s)
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

Your Thanksgiving vegetables just got an upgrade.

By Nancy FullerPublished: Sep 20, 2019

3.7

9 Ratings

Jump to recipe

Dana Gallagher

Yields:

8 - 10 serving(s)

Total Time:

1 hr 10 mins

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?

Advertisement - Continue Reading Below

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 cups whole milk
1/4 tsp. freshly grated nutmeg
8 oz. Gruyère, grated (about 2 cups)
Kosher salt and freshly ground black pepper

Directions

1. Step 1Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. 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.
3. 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.