“Mama always told us that broccoli was baby trees, and we grew up loving it thanks to her cleverness! Even the pickiest eater will go back for extra servings of vegetables when you prepare them with this creamy, cheesy sauce.” – Christy Jordan
Broccoli-Cauliflower Gratin
2015-01-20 21:45:43
Yield: approximately 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 cup frozen vegetable seasoning blend (celery, bell pepper, and onion)
- 3 tablespoons all-purpose flour
- 2 1⁄4 cups whole milk
- 1 cup shredded sharp Cheddar cheese, divided
- 1⁄2 cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
- 1 (1-pound) bag frozen broccoli florets, thawed and drained
- 1 (1-pound) bag frozen cauliflower florets, thawed and drained
- 1⁄2 cup crushed buttery round crackers
Instructions
- Preheat oven to 350°. Spray a 21⁄2-quart baking dish with nonstick cooking spray. Set aside.
- In a medium saucepan, melt butter over medium-high heat. Add vegetable blend; cook, stirring occasionally, until softened, approximately 2 minutes. Remove from heat.
- In a medium bowl, add flour; whisk in milk. Stir milk mixture into vegetable mixture. Bring to a simmer over medium heat, stirring constantly. Cook until thickened and bubbly, approximately 3 minutes. Remove from heat. Add 1⁄2 cup Cheddar, Parmesan, mustard, salt, garlic powder, and pepper. Place broccoli and cauliflower in prepared dish; top with cheese mixture. Sprinkle with remaining 1⁄2 cup Cheddar and crackers.
- Bake until bubbly and cheese melts, approximately 20 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
