Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping

1. 1

   Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

2. 2

   Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

3. 3

   Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

4. 4

   Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD:

5. 5

   Cover separately and chill. Bring to room temperature before continuing.

6. 6

   Preheat oven to 375u00b0F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

* Per serving · 4 servings · Values may vary.