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Gratin de Brocolis et de Chou-Fleur

Name: Gratin de Brocolis et de Chou-Fleur
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Broccoli florets, 2 cups; Cauliflower florets, 2 cups; Unsalted butter, 3 tablespoons; All-purpose flour, 3 tablespoons; Milk, 2 cups; Grated cheese (Gruyère, Emmental, or Cheddar), 1 1/2 cups, divided; Breadcrumbs, 1/2 cup; Fresh parsley, 1/4 cup, chopped; Salt, to taste; Black pepper, to taste

Experience the delightful flavors of French cuisine with this Gratin de Brocolis et de Chou-Fleur. This comforting dish features tender broccoli and cauliflower enveloped in a creamy, cheesy sauce, then crowned with a golden, crunchy breadcrumb topping. Each bite is a harmonious blend of textures and flavors, reminiscent of a cozy bistro on a Parisian street. Gratin dishes have a rich history dating back to the 18th century in France, where the technique of baking ingredients under a crust was developed to elevate dishes with depth and complexity. Perfect as a side dish or a satisfying vegetarian main course, this gratin is sure to impress your guests and warm your heart.

Serves 6

Ingredients

Broccoli florets: 2 cups
Cauliflower florets: 2 cups
Unsalted butter: 3 tablespoons
All-purpose flour: 3 tablespoons
Milk: 2 cups
Grated cheese (Gruyère, Emmental, or Cheddar): 1 1/2 cups, divided
Breadcrumbs: 1/2 cup
Fresh parsley: 1/4 cup, chopped
Salt: to taste
Black pepper: to taste

Instructions

Preheat the oven to 180°C (350°F).
In a large pot, bring salted water to a boil. Add the broccoli and cauliflower florets and blanch for 5 minutes until they are slightly tender. Drain the vegetables and set aside to cool.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour to create a roux, cooking for about 1 minute until it turns a light golden color.
Slowly pour in the milk while whisking constantly to prevent lumps. Continue to stir until the sauce thickens and coats the back of a spoon, which should take about 5-7 minutes.
Remove the saucepan from the heat and stir in 1 cup of the grated cheese until melted and smooth. Season the cheese sauce with salt and black pepper to taste.
In a greased baking dish, arrange the blanched broccoli and cauliflower florets evenly. Pour the creamy cheese sauce over the vegetables, ensuring they are well coated.
In a small bowl, combine the breadcrumbs, remaining 1/2 cup of grated cheese, and chopped parsley. Sprinkle this mixture generously over the top of the gratin.
Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and crispy.
Serve hot and enjoy this delicious Gratin de Brocolis et de Chou-Fleur as a perfect accompaniment to your meal.

Tips

💡 For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños to the cheese sauce.
💡 You can also incorporate other vegetables such as carrots or spinach for added flavor and nutrition.
💡 For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.

Dietary Information

Servings: 6 Dish Type: Side Dish Prep Time: 15 minutes Cook Time: 30 minutes Calories: 210 Fat: 12g Carbs: 18g Protein: 8g Sodium: 350mg Sugar: 3g

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Teresa's Recipes • Gratin de Brocolis et de Chou-Fleur