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Around The Grange
Hank's Hankerings: Creamy Brussels Sprouts & Cauliflower Gratin
 

By Hank the Burro

  December 1, 2019 --

One of the best parts of the holiday season is to share favorite dishes at potlucks and gatherings.

Tablespoon.com has many recipes aimed to elevate your festive recipes, but this one for Creamy Brussels Sprouts and Cauliflower Gratin is easy and delicious!

INGREDIENTS:

1 head (2 lb.) cauliflower, cut into large florets

3/4lb Brussels sprouts, trimmed and quartered lengthwise

6 tablespoons butter

3 tablespoons Gold Medal™ all- purpose flour

1 cup hot milk

1 cup hot heavy whipping cream

3/4 cup shredded Gruyère cheese

2/3 cup shredded Parmesan cheese

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon garlic powder Pinch grated nutmeg

    2 cup Progresso™  plain  bread crumbs

 

DIRECTIONS:

Heat oven to 375°F. Spray bottom and sides of 2 1/2- to 3-quart baking dish with cooking spray.

In 5- to 6-quart saucepan, cook cauliflower florets in boiling salted water 3 to 4 minutes or until tender but still firm. Use slotted spoon to transfer cauliflower to colander to drain. Add Brussels sprouts to boiling water; cook 3 to 4 minutes or until tender but still firm. Drain.

In 4-quart  saucepan,  melt  2 tablespoons of the butter over medium-low heat. Add flour; cook

2 minutes, stirring constantly with whisk. Slowly pour hot milk and hot whipping cream into butter-flour mixture; beat with whisk until smooth. Increase heat, and heat to boiling, beating constantly, 1 to 3 minutes or until thickened. Remove from heat. Stir in shredded Gruyère cheese and 1/3 cup of the shredded Parmesan cheese until smooth. Stir in salt, 1/4 teaspoon of the pepper, the garlic powder and nutmeg until combined.

Add drained cauliflower and Brussels sprouts to sauce. Gently stir to coat. Pour into baking dish. In small microwavable bowl, heat remaining 4 tablespoons butter uncovered on High 30 seconds or until melted. Stir in bread crumbs, remaining 1/3 cup Parmesan cheese and remaining 1/4 teaspoon pepper to combine. Sprinkle evenly on top.

Bake 30 to 35 minutes or until top is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

 

TIPS:

-- Swap shredded Swiss cheese for the Gruyère cheese, if desired.

-- If possible, purchase Brussels sprouts that are similar in size to ensure even cooking.

SOURCE: https://www.tablespoon.com/recipes/creamy-brussels-sprouts- and-cauliflower-gratin/d33c7bc1-e4cf-4add-ab83-7e6

 

 
 
 

 
     
     
       
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