Broccoli, Cauliflower, and Brussels Gratin

Broccoli, Cauliflower, and Brussels Gratin 

INGREDIENTS :

RECIPE NOTE: ALL DAIRY NEEDS TO BE ROOM TEMPERATURE BEFORE COMBINING

• 1 lb cauliflower florets
• 8 oz broccoli
• 8 oz brussels sprouts 
• 2 cups onion 
• 1 tsp olive oil or butter
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup heavy cream 
• 1 cup milk 
• 4 oz freshly grated gruyere cheese
• 4 oz freshly grated gouda cheese
• 1/4 tsp salt
• black pepper 
• 1/4-1/2 cup Italian-seasoned breadcrumbs
• 1-2 TBSP butter

INSTRUCTIONS:

1. Pre-heat oven to 350 
2. Chop your vegetables
3. 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 fork-tender. This will take This should take about 8 minutes. When your perfect texture is reached, Quickly dump the vegetables in a cold water bath to stop the cooking process to avoid overcooking. 
4. Place vegetables in a casserole dish and set aside.
5. Drizzle a medium pot with a little bit of olive oil or butter
6. caramelize your onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
7. Turn your burner to medium-low heat and add 1/4 cup butter.
8. Once your butter has melted, slowly mix in flour a tablespoon at a time, whisking the mixture together as you go.
9. Once your roux has begun to form a paste with the onions, add room temperature milk and cream, whisking constantly until the sauce thickens.
10. Remove your pot from heat and slowly add 1/2 of the cheese.
11. Pour sauce over vegetables, then top with the cheese you set aside earlier.
12. Next, melt 1 TBSP of butter in a small skillet and add breadcrumbs. Mix constantly while toasting, then sprinkle over casserole.
13. Bake on center rack at 350 for 20 mins.

This recipe is surprisingly good. Even the pickiest eater will enjoy.