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
- Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
- 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.
- 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.