Gratin de Brocolis et de Chou-Fleur

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

1. Preheat the oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and crispy.
9. Serve hot and enjoy this delicious Gratin de Brocolis et de Chou-Fleur as a perfect accompaniment to your meal.