Cauliflower and Broccoli au Gratin

This is a great side dish for any broccoli/cauliflower fans. The sauce holds the vegetables together and makes for a delicious taste, especially with the bread crumb topping.

Ingredients:
              1 1/2 pounds broccoli, washed, trimmed, stems peeled
              1 1/2 pounds cauliflower, washed, trimmed, stems peeled
              20 ounces Bechamal sauce
              1 1/2 ounces gruyere cheese, grated
              1 1/2 ounces parmesan cheese, grated
              1 1/2 ounces heavy cream
              Salt to taste
              Black pepper to taste
              4 ounces melted butter
              4 ounces bread crumbs
              4 ounces cheddar cheese, grated

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Cut the broccoli and cauliflower into florets and cut the stems on a bias. Place in a perforated hotel pan until crisp/tender, about 6 minutes. Shock in an ice bath, strain and set aside

4. In a saucepan, make a mornay sauce by combining the bechamal, gruyere, parmesan, and heavy cream. Bring the mornay to a boil and immediately reduce to a simmer. Simmer until cheeses have melted and sauce is smooth, stirring constantly. Taste and season with salt and pepper as needed

5. Place the steamed broccoli and cauliflower in a hotel pan. Place the mornay sauce over the vegetables

6. Place in oven and heat throughout

7. In a small bowl, combine the melted butter, bread crumbs, and cheddar and sprinkle this mixture over the broccoli and cauliflower

8. Place under a salamander to brown

9. Serve immediately