Cauliflower and Brussels Sprout Gratin
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 1 head cauliflower, cut into large florets
- 340.19 g Brussels sprout, trimmed, and quartered lengthwise through core
- 4.92 ml kosher salt
- 59.16 ml unsalted butter
- 44.37 ml all-purpose flour
- 473.18 ml hot milk
- 2.46 ml fresh ground black pepper
- 0.25 ml nutmeg, grated
- 177.44 ml Fontina cheese, grated
- 118.29 ml parmesan cheese, grated
- 59.14 ml breadcrumbs
directions
- Bring a large pot of water to boil. Add cauliflower, boil 2 minute Add sprouts, boil 4 minutes. Drain the veggies.
- Melt half the butter in a sauce pan. Sprinkle in the flour and stir until it makes a paste. (your making a white sauce here, you've probably figured out.) Slowly pour in milk while stirring. Let it simmer a bit until thickened.
- Now its cheese time! Add your cheeses, nutmeg, salt pepper. Add the cheeses bit by bit, stirring to make sure everything is smooth and melted.
- In a casserole dish, pour enough of the cheese sauce in to cover the bottom. Add in your sprouts and cauliflower. Pour the rest of the sauce on top. Give everything a little mix so the veggies are all covered in cheesy goodness.
- Top with breadcrumbs. Melt other half of butter and pour over breadcrumbs.
- Bake at 375 for about 30 min,.
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RECIPE SUBMITTED BY
Haley K
USA