Crispy Topped Brussels Sprouts and Cauliflower Gratin

Photo: Quentin Bacon; Styling: Philippa Brathwaite
This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Total: 1 Hour, 3 Minutes

Nutritional Information

Calories 148
Fat 5.2 g
Satfat 2.9 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 8.7 g
Carbohydrate 18.3 g
Fiber 3.8 g
Cholesterol 17 mg
Iron 1.2 mg
Sodium 399 mg
Calcium 173 mg

Ingredients

4 cups cauliflower florets (about 1 pound)
4 cups trimmed quartered Brussels sprouts (about 1 3/4 pounds)
1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 cups 1% low-fat milk
2/3 cup half-and-half
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
4 slices center-cut bacon, chopped
2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
Cooking spray
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup panko (Japanese breadcrumbs)

Preparation

1. Preheat oven to 375°.

2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.

4. Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.

5. Preheat broiler to high.

6. Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.

Note:

David Bonom,

March 2011