Broccoli and Cauliflower Gratin

8 – 10 servings TOTAL TIME:1 hour 10 minsI


(1/2 stick) unsalted butter, plus more for pan1 

medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick1 

large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick6 tbsp. 

all-purpose flour3 c. 

whole milk1/4 tsp. 

freshly grated nutmeg8 oz. 

Gruyère, grated (about 2 cups)

Kosher salt and freshly ground black pepper DIRECTIONS

  1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
  2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
  3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

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