Broccoli And Cauliflower Gratin Recipe

Name: Broccoli And Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches broccoli; 1 1/2 pounds cauliflower; 2 3/4 cups heavy whipping cream; 1/2 cup chopped shallots; 1/4 teaspoon ground nutmeg; 1 tablespoon olive oil; 2 tablespoons butter; 1/2 cup pine nuts; 1/2 cup plain dry breadcrumbs; 2 tablespoons flat leaf parsley; 1 1/2 cups parmesan cheese, grated; 1 1/2 cups gruyere, grated

Servings: persons

2 bunches broccoli
1 1/2 pounds cauliflower
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1/4 teaspoon ground nutmeg
1 tablespoon olive oil
2 tablespoons butter
1/2 cup pine nuts
1/2 cup plain dry breadcrumbs
2 tablespoons flat leaf parsley
1 1/2 cups parmesan cheese, grated
1 1/2 cups gruyere, grated

1
Preheat oven to 375u00b0F. Fill a large bowl with ice water. Blanch Cauliflower and broccoli in a large pot of salted, boiling water until crisp tender (about 5 minutes). Drain and transfer veggies to ice water. Once cool, drain and set aside.
2
Combine cream and shallots in large saucepan. Bring to boil. Reduce heat; simmer until mixture is thickened, about 10 minutes. Season with salt and nutmeg. Remove from heat.
3
Heat oil and butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Toast pine nuts in a dry pan over medium heat, watch carefully so they don't burn- about 2 minutes. Stir in pine nuts and parsley. (reserve some chopped parsley for garnish) Season with salt and pepper.
4
Butter a baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cups Parmesan and 1 cup gruyere. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/2 cup parmesan and gruyere. Pour cream mixture evenly over.
5
Cover gratin with foil. Bake covered for 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer until browned. Top with fresh parsley garnish and serve.

1118

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bunches broccoli, 1 1/2 pounds cauliflower, 2 3/4 cups heavy whipping cream, 1/2 cup chopped shallots, and more.

Yes, Broccoli And Cauliflower Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli And Cauliflower Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions