Broccoli & Cauliflower Gratin

Broccoli & Cauliflower Gratin

TIP: For a vegetarian side dish option, remove the bacon from the crumb topping.

Prep Time: 15 minutes

Serves: 8-10

Ingredients

  • 16 oz bag frozen broccoli (thawed and drained)
  • 16 oz bag frozen cauliflower (thawed and drained)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1-1/4 cup milk
  • 4 oz cream cheese, room temperature
  • 1/2 cup Parmesan Reggiano
  • 1/2 tsp dry minced garlic
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper

Crumb Topping

  • 1/2 cup seasoned Italian breadcrumbs
  • 2 Tbsp Pecorino Romano
  • 3 strips thick-cut, smoked bacon (cooked crispy and minced fine)
  • 2 Tbsp melted butter

Preparation

Pre-heat oven to 350°F. In a small sauce pot, melt butter over medium high heat, stir in flour with a whisk, and cook for one minute. Slowly, whisk in milk until smooth and allow to thicken, about two minutes. Once sauce is thickened, whisk in cream cheese, followed by parmesan cheese, until smooth, then remove from heat.

In a clean kitchen towel, gently squeeze excess water from the drained broccoli and cauliflower. Fold cheese sauce with cauliflower and broccoli until evenly coated and place in a 2- or 3-quart casserole dish, along with remaining cheese sauce.

In a small mixing bowl, combine all ingredients for the crumb topping together and sprinkle evenly on top of the casserole. Bake, uncovered, for approximately 40 minutes or until hot, bubbly, and heated through.

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