Broccoli & Cauliflower Gratin

1 head of cauliflower, cleaned, cored, trimmed and cut into small florets.

1 bunch broccoli, cleaned, ends trimmed, and stalks scraped with a vegetable peeler

3 tbsps butter

3 tbsps flour

1 tsp dried mustard

2 cups milk

1 cup finely grated Swiss Gruyere cheese

Salt and pepper to taste

½ cup finely grated Parmesan cheese

¼ cup breadcrumbs

2 tbsps finely minced parsley


Preheat oven to 350F

Bring a pot of salted water to a boil, add cauliflower and boil for 5 minutes. Add the broccoli and boil another 3-4 minutes. Remove from heat, drain well and pat dry.

Melt butter in a small saucepan over low heat. Add the flour and mustard and whisk well for about 3 minutes. Add a bit of the milk to form and paste. Add the rest of the milk slowly, whisking continually. Simmer gently, stirring often until sauce is thickened and no longer tastes floury, about 10-15 minutes. Add Gruyere and stir until melted. Season with salt and pepper.

Arrange broccoli and cauliflower in a buttered gratin or baking dish and pour the sauce over. Combine Parmesan, breadcrumbs and parsley and sprinkle evenly over the top. Bake until bubbly and lightly browned on top, about 250-30 minutes

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