Real Recipes From Real Home Cooks ®

brussels sprouts & cauliflower au gratin

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I received this recipe around Thanksgiving time, and what a perfect dish for that feast. But good food is good food any time of year, and this dish is perfect. Recipe & photo: 01-19-15

yield 8 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For brussels sprouts & cauliflower au gratin

  • 4 c
    fresh cauliflowerets
  • 4 c
    fresh brussels sprouts, quartered
  • 4 slice
    bacon, chopped
  • 1 lg
    onion, chopped
  • 4 clove
    garlic, minced
  • 1/4 c
    all purpose flour
  • 1-1/2 c
  • 2/3 c
    half and half
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 1/2 c
    panko bread crumbs
  • 1/3 c
    parmesan and romano cheese blend

How To Make brussels sprouts & cauliflower au gratin

  • 1
    Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain.
  • 2
    Cook bacon until crisp. Drain on paper towels; reserve drippings. Saute onion and garlic in drippings until tender.
  • 3
    Stir the flour into drippings until blended and gradually add the milk, half and half, and salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 4
    Stir in cauliflower mixure and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake in a preheated 375º oven for about 15 minutes.
  • 5
    Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Continue baking, uncovered, 15-20 minutes or until golden brown.