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Category: Vegetable
Prep Time: Cook Time: Total Time:
3 Tbsp unsalted butter
salt
1 head of cauliflower, cut into large florets
5 large stalks of broccoli, cut into 2-in
florets
2 Tbsp all-purpose flour
1 1/4 cups heavy cream
1 1/4 cups whole milk
3 ounces fontina cheese, shredded
3 ounces provolone cheese, shredded
1/2 cup plus 2 Tbsp grated pecorino romano
cheese
freshly grated black pepper
2 Tbsp dried Italian-style seasoned bread
crumbs
Preheat the oven to 500F. Grease a 13x9x2-in baking dish with 1 Tbsp of the butter. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for 2 minutes. Using a slotted spoon, transfer the cauliflower to the prepared dish. Repeat with the broccoli.
Meanwhile, melt the remaining 2 Tbsp of butter in a medium, heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cream and milk. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes. Remove the saucepan from the heat. Add the fontina cheese, Provolone cheese and 1/2 cup of the Pecorino Romano . Stir until the cheeses have melted. Season the sauce with salt and papper. Pour the sauce over the vegetables and toss to coat.
In a small bowl, stir the bread crumbs and remaining 2 Tbsp of Pecorino cheese together. Sprinkle over the gratin. Bake uncovered until the topping is golden brown and the sauce is bubbly, about 20 minutes.
8-10 servings
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Vegetable Gratin
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Category: Vegetable
Prep Time: Cook Time: Total Time:
3 Tbsp unsalted butter
salt
1 head of cauliflower, cut into large florets
5 large stalks of broccoli, cut into 2-in
florets
2 Tbsp all-purpose flour
1 1/4 cups heavy cream
1 1/4 cups whole milk
3 ounces fontina cheese, shredded
3 ounces provolone cheese, shredded
1/2 cup plus 2 Tbsp grated pecorino romano
cheese
freshly grated black pepper
2 Tbsp dried Italian-style seasoned bread
crumbs
Preheat the oven to 500F. Grease a 13x9x2-in baking dish with 1 Tbsp of the butter. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for 2 minutes. Using a slotted spoon, transfer the cauliflower to the prepared dish. Repeat with the broccoli.
Meanwhile, melt the remaining 2 Tbsp of butter in a medium, heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cream and milk. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes. Remove the saucepan from the heat. Add the fontina cheese, Provolone cheese and 1/2 cup of the Pecorino Romano . Stir until the cheeses have melted. Season the sauce with salt and papper. Pour the sauce over the vegetables and toss to coat.
In a small bowl, stir the bread crumbs and remaining 2 Tbsp of Pecorino cheese together. Sprinkle over the gratin. Bake uncovered until the topping is golden brown and the sauce is bubbly, about 20 minutes.
8-10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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