broccoli and cauliflower gratin casserold
(2 ratings)
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This recipe has been a family favorite at the holidays and year round. It's easy, healthy, and really very tasty. :) I think the spices are key to making this as good as it is :)
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For broccoli and cauliflower gratin casserold
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6 cbroccoli florets ( 1 large head)
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6 ccauliflower florets (1 small head)
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4 Tbspbutter
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5 Tbspflour
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2 1/2 cmilk
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1/2 ccream
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1/2 tspnutmeg
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1/4 tspcayenne pepper
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salt and pepper, to taste
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1egg yolk
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2 cshredded cheddar, swiss, or gruyere cheese ( or a combination of any )
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ritz crackers , crushed ( for topping, optional )
How To Make broccoli and cauliflower gratin casserold
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1Heat oven to 400 degrees. Lightly spray 15 x 10 1/2-inch baking dish.
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2Bring large pot of water to a boil. Add broccoli for about 3 minutes (until crisp-tender). Remove with slotted spoon.
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3Add cauliflower to boiling water and cook about 7 minutes (until crisp-tender). Drain, saving 1/2 cup of the cooking liquid.
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4In a medium pan , melt butter over medium heat.
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5Whisk in flour until it is blended.
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6Gradually whisk in the milk, cream, and cooking liquid.
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7Cook about 1 minute, whisking continuously, until mixture is thickened.
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8Add in nutmeg, cayenne, salt and pepper.
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9Remove from heat and stir in egg yolk and 1 cup of the cheese.
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10Alternate layers of broccoli and cauliflower in pan....Spoon sauce over veggies and sprinkle with the rest of the cheese.
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11Bake at 400 degrees for about 20 minutes.
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12I like to crush up Ritz crackers and sprinkle them over the top of this dish for the last few minutes of baking :)
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13ENJOY!!!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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