Cheesy Broccoli and Cauliflower Gratin

For the Topping:

• ½ cup breadcrumbs (panko preferred)
• 2 tablespoons unsalted butter, melted
• ¼ cup grated Parmesan cheese

Step-by-Step Instructions

1. Prepare the Vegetables

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets.
3. Blanch the vegetables for 3-4 minutes, then transfer them to an ice bath to stop the cooking process. Drain and pat them dry with a kitchen towel.
4. Season the florets with salt and black pepper.

2. Make the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for 1-2 minutes to create a roux.
3. Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps.
4. Bring the mixture to a gentle simmer and stir in garlic powder and nutmeg (if using).
5. Add the cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth. Season with salt and pepper to taste.

3. Assemble the Gratin

1. Arrange the blanched broccoli and cauliflower florets in a greased 9×13-inch baking dish.
2. Pour the cheese sauce evenly over the vegetables, ensuring all the florets are coated.

4. Add the Topping

1. In a small bowl, combine breadcrumbs, melted butter, and grated Parmesan cheese.
2. Sprinkle the mixture over the top of the gratin.

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