This recipe is one of our all-time favorites and a perfect crowd-pleaser for the holidays!  

 

Broccoli and Cauliflower Gratin


1 head broccoli, cut into small florets and roasted

1 head cauliflower, cut into small florets and roasted

1 bunch swiss chard, lightly steamed or sauteed


1 small onion, small dice

3-4 cloves garlic, minced

3 TB butter

3 TB flour

3 cups whole milk

8 oz Pawlet cheese, grated


2 tsp salt

½  tsp black pepper

1 tsp thyme, chopped

dash cayanne pepper

dash freshly grated nutmeg


½ cup almonds, finely chopped (I pulse in a food processor)

2 TB butter, melted


  • Roast broccoli and cauliflower in olive oil, salt and pepper; set aside
  • Wash chard and cook briefly until wilted, set aside
  • Melt butter and toss with almonds to coat, set aside

For Cream Sauce:

  • Saute onion in a little olive oil on medium until translucent, about 10 minutes
  • Add garlic and saute 1 minute more, season with salt and pepper
  • Wisk in  butter and flour and stir continuously for 5 minutes
  • Slowly whisk in milk while pouring  in a steady stream
  • Stir constantly until liquid starts to simmer and thicken, remove from heat
  • Stir in cheese and season, taste, reseason if necessary
  • Add reserved broccoli, cauliflower and swiss chard
  • Pour into a baking dish
  • Top with almond, butter mixture and bake at 375 degrees for 45 minutes or until top is browned and filling is bubbling (If almonds haven’t browned sufficiently place under the broiler for a few minutes)
  • Let cool slightly and serve

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