Cauliflower & Brussels Sprouts Au Gratin (Bacon Optional)
Prep time
Cook time
Total time
Author: FoodieOasis | Jo Dale Carothers
Serves: 6 servings
Ingredients
½ a head of cauliflower, cut into small pieces
6 brussels sprouts, quartered
1 slice bacon, cooked and chopped
1 cup milk
1½ Tbsp. flour
2 Tbsp. butter
1 oz. Havarti cheese
1 oz. Sharp Cheddar Cheese
½ cup Panko breadcrumbs
Salt and pepper
Nutmeg
Instructions
Preheat the oven to 375 degrees F.
Cut the cauliflower florets into small pieces so that each piece can be eaten in one or two bites.
Quarter 6 Brussels sprouts.
Bring a pot of salted water to a gentle boil and add the veggies to the boiling water for 4-5 minutes. Then thoroughly drain them.
Cook 1 slice bacon and chop it into small pieces. The microwave is great for cooking the bacon!
While the veggies are draining and cooling a little, make the creamy cheese sauce. To save on dirty dishes, you can use the same pot that you cooked the veggies in. Just dry it out. Add a tablespoon of butter and melt it over medium heat.
Whisk in 1½ tablespoons of flour. Keep whisking for a minute or two to cook out the raw flour flavor.
Whisk in a cup of milk. (You can use skim milk or 1% milk if you want to save some calories.)
Heat the milk mixture until it thickens
Add salt and pepper to taste. I also like to add a dash of freshly grated nutmeg!
When the milk mixture is thickened, turn down the head and stir in an ounce of Havarti cheese and an ounce of grated sharp cheddar.
When the cheese is melted, gently mix in the broccoli, Brussels sprouts, and bacon.
Transfer the veggies to a buttered baking dish.
For the crunchy topping, melt a tablespoon of butter in a non-stick skillet over low heat.
Add ½ a cup of Panko breadcrumbs.
Stir the breadcrumbs until they just start to brown. Watch them carefully or they will burn!
Sprinkle the bread crumbs over the top of the cauliflower and broccoli.
Bake the veggies for 25-30 minutes.
If the topping is not brown enough, put the veggies under the broiler for a minute or two. Watch them carefully to prevent burning.
Recipe by Pinot & Pie at https://pinotandpie.com/cauliflower-brussels-sprouts-au-gratin/