Broccoli Cauliflower Brussels Sprout Gratin
User Reviews
5
Broccoli Cauliflower Brussels Sprout Gratin
Description
The recipe begins with blanching fresh broccoli, cauliflower florets, and quartered Brussels sprouts until vibrant and tender yet firm, then shocking them in ice water to halt cooking while preserving texture. Caramelized onions cooked in olive oil or butter bring sweetness and depth to the dish. A roux is made by melting butter and whisking in flour, then gradually adding heavy cream and milk to create a smooth sauce. Shredded Gruyere and Gouda cheeses are melted into the sauce, which is seasoned with salt and pepper.
The prepared vegetables are placed in a casserole dish and covered with the cheese sauce. Topping the dish with seasoned bread crumbs and butter creates a crisp, golden crust during baking. The result is a gratin that combines the tender vegetables' natural flavors with a creamy, cheesy interior and crunchy, flavorful topping.
This recipe serves well as a side dish for family gatherings or potlucks, and the ingredient quantities can be halved for smaller portions. Adjusting the vegetable cooking time allows control over the desired texture.
Ingredients
- 1 lb cauliflower florets
- 8 oz broccoli
- 8 oz Brussels sprouts (quartered)
- 2 cups onion (white or yellow)
- 1 tsp olive oil or butter
- ¼ cup butter
- ¼ cup flour
- ½ cup heavy cream (room temperature)
- 1 cup milk (room temperature)
- 4 oz gruyere cheese freshly grated
- 4 oz gouda cheese freshly grated
- ¼ tsp salt
- black pepper to taste
- 1/4-1/2 cup bread crumbs Italian-seasoned
- 1-2 TBSP butter
Instructions
- Pre-heat oven to 350 degrees F.
- Chop your veggies.
- Bring a pot of water to boil and blanch broccoli, cauliflower, and brussels sprouts until the broccoli turns vibrantly green and all three veggies are somewhere between al-dente and fork-tender. This will take a few minutes, but no longer than 8. When your perfect texture is reached, shock the veggies in an ice bath (more info here) to halt the cooking process. No mushy veggies here! Alternatively if you'd prefer softer veggies, feel free to let them cook a smidge longer and/or skip the ice bath.
- Place veggies in a casserole dish and set aside.
- Drizzle a medium pot (one deep enough to make your cheese sauce in) with a little bit of olive oil or butter and caramelize your onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
- Turn your burner to medium-low heat and add 1/4 cup (4 TBSP) butter.
- Once your butter has melted, slowly mix in flour a tablespoon at a time, whisking the mixture together as you go.
- Once your roux has begun to form a paste with the onions, add room temperature (or slightly warmed) milk and cream, whisking constantly until the sauce thickens.
- Remove your pot from heat (it will begin to thicken even further at this part) and slowly add 1/2 the cheese.
- Right about now you'll want to dive in face first with a crusty baguette. I'll look the other way if you do, but try to save the sauce for the veggies, will ya!?
- Pour sauce over veggies, then top with the cheese you set aside earlier.
- Next melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
- Bake on center rack at 350 for 20 mins.
- Prepare to swoon.
Notes
- This recipe yields a large serving size, ideal for family gatherings or potlucks.
- Easily halve the ingredient quantities to make a smaller portion.
- Nutrition information is estimated and should be adjusted according to portion size and ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 404mg | 17% |
| Potassium | 520mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 80mg | 89% |
| Calcium | 345mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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