Here’s a delicious **Cheesy Broccoli and Cauliflower Gratin** recipe, perfect as a side dish or even a main course!
### Ingredients:
– 1 medium head of broccoli, cut into florets
– 1 medium head of cauliflower, cut into florets
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 ½ cups milk (whole or 2%)
– 1 ½ cups shredded cheddar cheese (or a mix of cheeses like gruyère and cheddar)
– ¼ cup grated Parmesan cheese
– 1 tsp Dijon mustard (optional)
– ½ tsp garlic powder
– Salt and pepper, to taste
– ¼ cup breadcrumbs (optional, for topping)
– 1 tbsp olive oil (optional, for topping)
### Instructions:
1. **Preheat the oven** to 375°F (190°C).
2. **Prepare the vegetables**: Steam or blanch the broccoli and cauliflower florets in boiling water for 3-4 minutes, until just tender. Drain well and set aside.
3. **Make the cheese sauce**:
– In a medium saucepan, melt the butter over medium heat.
– Add the flour and whisk continuously for about 1-2 minutes to make a roux (this thickens the sauce).
– Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 3-5 minutes until the sauce starts to thicken.
– Stir in the garlic powder, Dijon mustard (if using), and season with salt and pepper.
– Gradually add the shredded cheddar cheese and Parmesan, stirring until the cheese melts and the sauce is smooth.
4. **Assemble the gratin**: Place the steamed broccoli and cauliflower in a greased baking dish. Pour the cheese sauce evenly over the vegetables, making sure they are well coated.
5. **Add the topping** (optional): In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the mixture over the top of the cheese-covered vegetables.
6. **Bake**: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
7. **Serve**: Let it cool slightly before serving.
Enjoy your rich and cheesy broccoli and cauliflower gratin!