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Broccoli & Cauliflower Au Gratin

Classic Casserole


Cheese Sauce:
1/2 stick butter 
1/2 cup flour 
4 cups half & half 
1/2 cup parmesan cheese 
1/2 teaspoon black pepper 
1 teaspoon kosher salt 
2 tablespoons Hot sauce 

2 cups broccoli florets 
2 cups cauliflower florets 

Bread Crumbs Mixture:
2 slices white bread 
1/3 cup parmesan cheese, grated
1 tablespoon paprika 
1 teaspoon kosher salt 
1 teaspoon black pepper 
1 cup shredded cheddar or colby
2 tablespoons melted butter


Cheese Sauce:
Melt butter in a sauce pan, add flour 1/3 at a time and stir with a wire whisk to form a roux. 
Add half & half one cup at a time and stir with each addition. Stir vigorously to avoid lumps. 
Allow to simmer at low heat until the sauce thickens. 
Turn off the heat and add parmesan cheese, salt, pepper, hot sauce and one cup of shredded colby cheese, stir to combine. The sauce should be thick, because the vegetables will weep a little water as they cook and thin the sauce down. Set aside. 
* see bechamel recipe in sauce chapter for more detail on this white bechamel sauce

Bread Crumb Mixture:
Place bread, butter and spices in a food processor and process until crumb like. 
Mix in 1 cup shredded cheddar or colby cheese. Set aside.

Cooking Vegetables:
Cut broccoli and cauliflower into florets and cook in boiling water for two minutes. Do not overcook the vegetables or the finished product will be mushy. Remove vegetables from water, drain well  and place in casserole dish.

Pour sauce over vegetables and top with bread crumb mixture.
Bake the casserole in a 400-degree oven until golden brown and gorgeously bubbly.

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