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Broccoli and Cauliflower Gratin

Broccoli and Cauliflower Gratin
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Broccoli and Cauliflower Gratin decks out tender crisp vegetables in a velvety hug of savory cheese sauce with bright accents of wine, Dijon, and thyme.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Ingredients

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Broccoli and Cauliflower Gratin

  • 1 large head cauliflower, broken into florets
  • 1 bunch broccoli (usually 2–3 heads per bunch) broken into florets, stems peeled and chopped
  • 1/4 cup unsalted butter
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/4 teaspoon black pepper
  • 3 tablespoons All Purpose flour
  • 1/3 cup dry white wine
  • 2 cups whole milk
  • 1/2 cup Gruyère cheese, shredded
  • 1/4 cup Parmigiano-Reggiano, shredded
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon lemon zest

Topping

  • 1 cup butter crackers (such as Ritz or Club crackers)
  • 1/2 cup Gruyère cheese, shredded
  • 1 teaspoon fresh thyme, chopped
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Bring a large pot of water to a boil and salt. Once boiling add the broccoli and cauliflower and allow it to blanch for 4-5 minutes until the broccoli is bright green and they’re just fork tender. Drain and let cool.
  2. Preheat the oven or grill to 400 degrees. If making this on the grill prepare your grill for two zone cooking as this will bake indirect. Brush a casserole dish or grill safe pan with olive oil and set aside.
  3. Heat a large skillet over medium heat and melt the butter. Add the shallots, garlic, salt, pepper, and crushed red pepper and sauté for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
  4. Sprinkle the flour over the shallot/garlic mixture and cook for 2-4 minutes until slightly golden and nutty smelling.
  5. Slowly pour in the wine stirring constantly. Let it cook for 1 minute.
  6. Add the milk 1/3 cup at a time, stirring constantly. Wait to add the next until it’s all incorporated. Once you have added all the milk keep stirring until the sauce has thickened and coats the back of the spoon, about 5 minutes.
  7. Turn the heat to low. Stir in the cheeses and thyme. Keep stirring until the cheese has melted.
  8. Add the Dijon mustard and lemon zest. Taste the sauce and add additional seasoning if needed.
  9. Turn off the heat. Fold in the drained cauliflower and broccoli. Pour the gratin mixture into the prepared casserole dish.
  10. To make the cracker topping add all of the topping ingredients to a food processor. Pulse until a fine sand texture. Sprinkle the mixture over the casserole.
  11. Allow the gratin to bake for 20-25 minutes until the top is golden and the sauce is slightly bubbly. If making this on the grill place on the cooler, indirect side. You will want to rotate it once or twice so it browns evenly.

Notes

  1. For a richer sauce replace the milk with heavy cream. You can also do one cup milk, one cup heavy cream.
  2. If you don’t cook with wine, you can replace the wine in this recipe with either chicken broth or vegetable broth.
  3. Switch up how you cook the broccoli and cauliflower. You can also steam it or roast it. Just make sure not to overcook it as it will cook more in the oven.

Find it online: https://beachgirlgrills.com/broccoli-and-cauliflower-gratin/