EASY Broccoli and Cauliflower Gratin Recipe

Описание: Broccoli and Cauliflower Au Gratin Recipe With Comté & Gruyere
Ingredients List
One head of cauliflower and a matching amount of broccoli
8 oz. each of Gruyere and Comtê Cheeses
5 tablespoons butter (salted or unsalted, adjust salt near the end of cooking)
1/4 cup breadcrumbs
1 tsp salt for the sauce plus another tsp to salt the water to par-cook the veggies
1/2 tsp fresh-ground black pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
2 cups whole milk, cold
3 tbsp all-purpose flour

Equipment List
Le Creuset 7 qt. Dutch Oven (https://amzn.to/3Z2BGiV)
Mauviel Copper Saucepans (mine is the 250C) (https://amzn.to/3KliWai)
Staub Enameled Cast Iron Gratin Dish (https://amzn.to/3I6pZkq)
Kramer Carbon Steel Chef’s Knife (https://amzn.to/3IBCINF)
Cheese Grinder/Grater (my model is no longer made, these are similar) (https://amzn.to/3Kfrr6M)
Colander, Cutting Boards, Whisks, Ladles

Uncle Scott’s Broccoli and Cauliflower Gratin with Gruyere and Comtè Recipe

1. Set your oven to 350.

2. Take one tablespoons of butter and butter your baking dish; then set it aside for later.

3. Place a single tablespoon of butter in a small dish and cover with the breadcrumbs, and microwave this for 20 to 25 seconds. Stir well so all get coated a little, and set this aside.

4. Grate your cheeses and loosely combine. Reserve one cup of cheese to add to the top of the gratin; the rest will go into the sauce.

5. Rinse your broccoli and cauliflower, then with a knife remove the florets. Keep these fairly large, as they look nice in the final dish and also hold lots of sauce.

6. Now fill a large pot or dutch oven 1/3rd or so full of water and bring to a boil. When boiling, add a teaspoon of salt. Don’t add the salt to cold water, as it can cause pitting in your pot.

To par-cook the broccoli and caulilfower, add them to the salted boiling water, and when the water returns to a boil, cover the pot and cook for 5 - 6 minutes. This will par-cook the veggies, soften them a little, but not turn them to mush.

7. When complete, carefully drain the broccoli and cauliflower through a colander. Allow these veggies to sit and release some steam. This will help prevent the gratin from becoming too wet in the oven.

8. In a saucepan over medium-low heat, melt three tablespoons of butter. When crackling and bubbling, add three tablespoons of flour and stir stir stir with a whisk. Add the cayenne pepper and white pepper now as well.

Stir this roux for about two minutes total. We want to get rid of any raw flour taste. It will bubble and be light brown/golden due to the butter and pepper, but don’t let it turn dark brown or burn.

9. While whisking like a madman, add the cold milk, a little then a lot, and whisk whisk whisk. Continue to whisk and stir until the mixture comes to a simmer or very light boil. Once simmering, cook it for two minutes or so. It should be significantly thicker now.

10. Add one-half teaspoon of salt the one-half teaspoon of black pepper.

11. Turn off the burner and add the cheese, 1/3rd at a time, whisking like there’s no tomorrow, until all is incorporated and smooth.

Taste it now. It will have a little kick to it, but don’t worry, it’ll be delicious on the veggies.

12. Adjust for salt. I generally add 1/2 teaspoon more. Add salt a little at a time to avoid over-salting.

13. Add your steamed veggies to your buttered baking dish. Try to turn them right-side up, as they’ll taste better if you make a nice presentation. Ladle the sauce onto the veggies. Make sure each piece gets a good coating.

14. Take the cup of reserved cheese and the buttered breadcrumbs and sprinkle around on the top.

15. Place ina 350 degree oven. Check and rotate the dish after a half-hour. Mine generally take 40-45 minutes total to cook and brown the way I like. All ovens cook a little differently, so after a half-hour check yours every five minutes and remove it the topping is browned to your liking.

16. Allow the dish to rest a few minutes, then devour!

Estimated Calories: 2,700 for the entire gratin.

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