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Categories:
broccoli cauliflower heavy whipping cream shallots ground nutmeg olive oil butter pine nuts breadcrumbs flat leaf parsley Parmesan cheese Gruyere
Viewed: 39 - Published at: 7 years agoIngredients
- 2 bunches broccoli
- 1 1/2 pounds cauliflower
- 2 3/4 cups heavy whipping cream
- 1/2 cup chopped shallots
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup pine nuts
- 1/2 cup plain dry breadcrumbs
- 2 tablespoons flat leaf parsley
- 1 1/2 cups parmesan cheese, grated
- 1 1/2 cups gruyere, grated
Method
- Preheat oven to 375°F. Fill a large bowl with ice water. Blanch Cauliflower and broccoli in a large pot of salted, boiling water until crisp tender (about 5 minutes). Drain and transfer veggies to ice water. Once cool, drain and set aside.
- Combine cream and shallots in large saucepan. Bring to boil. Reduce heat; simmer until mixture is thickened, about 10 minutes. Season with salt and nutmeg. Remove from heat.
- Heat oil and butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Toast pine nuts in a dry pan over medium heat, watch carefully so they don't burn- about 2 minutes. Stir in pine nuts and parsley. (reserve some chopped parsley for garnish) Season with salt and pepper.
- Butter a baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cups Parmesan and 1 cup gruyere. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/2 cup parmesan and gruyere. Pour cream mixture evenly over.
- Cover gratin with foil. Bake covered for 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer until browned. Top with fresh parsley garnish and serve.
