BROCCOLI & CAULIFLOWER AU GRATIN

BROCCOLI & CAULIFLOWER AU GRATIN image

Yield 8

Number Of Ingredients 11

1 stick plus 2 teaspoons unsalted butter
3 pounds cauliflower, trimmed and cut into large florets
1 1/2 pounds broccoli, trimmed and cut into large florets
2 teaspoons salt, plus more as needed
1/2 cup all-purpose flour
6 cups whole milk
1/4 teaspoon cayenne
8 ounces grated cheddar cheese, about 3 cups
1/2 can of condensed cream of mushroom
1 cup French's fried onion
1/4 cup extra-virgin olive oil

Steps:

Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside. Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well. Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again. Place the cauliflower in the prepared pan and top with the broccoli. In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Add the cream of mushroom and whisk. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat. Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles. Top with fried onions or cheese. Bake until golden brown, about 30 minutes. Serve hot.