GORGONZOLA BROCCOLI & CAULIFLOWER CASSEROLE

GORGONZOLA BROCCOLI & CAULIFLOWER CASSEROLE image

Yield 8 people

Number Of Ingredients 9

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1 1/2 lbs broccoli
2 small cauliflower heads
1/4 cup (1/8 lb.) butter, plus 1 tablespoon melted
1/4 cup all-purpose flour
1 teaspoon salt
2 cups milk
2 packages shredded cheese, with good flavor
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes French or other firm white bread (3 oz.)

Steps:

1. Preheat oven to 350°. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; cut cauliflower if skin on stalks is tough, peel stalks. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain. 2. Rinse and dry pan. Add 1/4 cup butter to pan and melt over medium heat. Stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli. Pour into a shallow 2 1/2- to 3-quart casserole. 3. In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture. 4. Bake until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.