Broccoli and Cauliflower Au Gratin

Total Time:
1 hr 25 min
Prep:
30 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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 cup fine dry bread crumbs
  • 2 teaspoons Essence, recipe follows
  • 1/4 cup extra-virgin olive oil
Directions

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. 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.

In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.2 48
I've made this recipe several times now. Sometimes, it was perfect and sometimes, I got the soupy, mushy results others complained about. Because I had to make a couple of modifications to the recipe in order to consistently get it "perfect", I can't give it a 5, but the modifications were really minor: panko instead of breadcrumbs, more cheese, subbing some of the milk for heavy cream, and just lightly steaming the veggies rather than boiling them. But the real secret to getting this right is that time and care need to be taken with each of the steps. It's actually really important that the flour be slowly added in increments when making the roux, the milk and cream be well incorporated and slowly mixed in with the roux, and then the cheese slowly mixed into the sauce, with each handful fully melted before more is added. Then I let it rest at least 20 minutes before cutting. If I rush any step, I get soup. item not reviewed by moderator and published
My 4 year old summed it up best, "mommy is a great cooker, but everyone makes mistakes." This recipe was a huge mistake. Mushy, runny, and flavorless is how I would describe it. There was way too much milk and not enough seasoning in the sauce. I did add extra salt any ground mustard as some other reviewers suggested, but it wasn't enough. I had so much sauce that I had to toss quite a bit. The dish was so runny that I can't imagine how bad it would have been if I would have poured all of it over the vegetables. item not reviewed by moderator and published
Holy Cow! calls for drastically over-cooking the veggies...turns them into mush!!! IYuck! item not reviewed by moderator and published
For maybnot4u and anyone else who thought this great recipe was awful, you may have done what I did the first time. Start by mixing the "Essence" recipe, then measure out the 2 teaspoons of Essence the au gratin calls for, and put the rest of the Essence away. That way, there is no chance anyone in a busy Thanksgiving kitchen will add the entire Essence recipe! One of us did exactly that the first time, and it was pretty bad. We've made it every Thanksgiving since with no problems, and my whole family loves it. item not reviewed by moderator and published
I make this every holiday... And it is to die for.. My whole family loves it.. Tis the first thing that is eatten all up at the table... We love it... item not reviewed by moderator and published
Savory dish with just the right amount of "kick". A cheesy-fantastic way to get the kids eating their veggies. My family ate almost all of it, in one dinner! P.S. Thanks for including the Essence Seasoning recipe-perfect timing! We had an Early Thanksgiving Dinner last weekend with my brother and his family. He shared how he had used the rub on his turkey...DELISH! item not reviewed by moderator and published
Made this as something different for our early Thanksgiving dinner. Would not make it again....even my husband -- who generally loves anything-- hated it. It ended up in the trash. item not reviewed by moderator and published
This was really good. I drink soy milk so that is what I used in this recipe, but it was still really good. I used 4 cups of milk instead of 6 and also used about 2 cups of light old cheddar cheese instead of three. It was really yummy! : item not reviewed by moderator and published
My son-in law made this dish for Christmas and it was super delicious , so I'm making for New Year...Thank you...HAPPY NEW YEAR item not reviewed by moderator and published
This dish was very good, and everyone seemed to love it. I didn't use exact amounts of each veggie (I used more broccoli than cauliflower, and I pretty much doubled the recipe, but I didn't double the sauce ingredients because I was afraid it would be too much, and the amount of sauce I made actually ended up being just right. Just enough to coat the veggies and create a nice sauce, but not so much that they were swimming in it. This would be a great dish for a potluck or family gathering. item not reviewed by moderator and published

Not what you're looking for? Try:

Broccoli and Cauliflower Gratin Mac n Cheese

Recipe courtesy of Rachael Ray