Broccoli Cauliflower Gratin

BROCCOLI CAULIFLOWER GRATIN

I’m a feeder. It’s in my blood. I can’t help but make my guests overly full plates of supper and then after they politely decline dessert because they’re too full, I bring them a large slice of lemon meringue pie, lol. I get it from my mama. She’s the exact same way. When someone I know and love is in a crisis, my brain immediately goes to food. Have a new baby? I’ll bring you a pot pie! Grandmother die? I’ll leave a lasagna on your porch! Find out your husband is getting deployed? Don’t worry a chicken noodle casserole is on its way! Well this past weekend was a rough one and has sent my feeder genes into overdrive. While on vacation, one of the people I am closest to in this whole world suffered a pregnancy related medical emergency. Luckily modern medicine and her faith have kept her and her baby in a safe and healthy state, but it will not be a short road for their family to return to normalcy. She is stuck out of town on bedrest until the baby comes and is healthy enough to come home, likely a couple months. I’m ashamed to admit one of the first things that came to my mind after the dust settled was food. We set up a meal train and today I’m taking my first of a half dozen meals I signed up to take their family over the next couple months. Because both of her kids will actually eat my three ingredient baked chicken (http://thehungriesthousewife.com/2017/02/08/three-ingredient-baked-chicken/), I’m making that as the protein. Her oldest son loves everything broccoli and cauliflower and I’m hoping that by making the dish super cheesy I can trick the youngest into eating it as well. I started making this dish in 2008, the first time I ever hosted Thanksgiving. It’s a delicious side and great way to get picky palates to eat their vegetables.

First you dump the frozen broccoli cauliflower in a large sauté pan/skillet with the water. 

Cook on medium high until the veggies are tender yet still crisp, about 4-5 minutes. Dump into a colander to drain and rinse with cold water to stop cooking.

Wipe out sauté pan and then add the butter to the pan and melt over medium high heat. Once melted add the onion and garlic. Saute, stirring frequently, until onion is soft and translucent, about 3-5 minutes.
Next add the flour, whisking constantly for about 30 seconds. Then add the milk and chicken broth; whisk to combine. Allow to begin to bubble then reduce heat to medium and cook until sauce thickens stirring frequently with whisk, about 5 minutes. While sauce thickens grate your cheeses. I have made this with a variety of cheeses over the years and by far my favorite is combining two of these: extra sharp white cheddar, Monterey Jack, and gruyere. I chose the first two for this batch. If you don’t know me or haven’t read my blog let me just jump on my soap box and stress the importance of grating your own cheese. It’s so vital! Pre-shredded cheeses are easy and convenient and fine in many cases but in recipes with a roux you really shouldn’t use them. They have a waxy coating to help them stay shredded and not clump together and this can result in an oily product when they melt down into a sauce. 

When the sauce is getting nice and thick, add the softened cream cheese and Dijon mustard. 

Stir to mix through and reduce heat to low. Next add the seasoned salt, oregano, paprika, and pepper. Allow to cook on low for a few more minutes until sauce is smooth, stirring intermittently.

In a small bowl add Italian seasoning, 2 tbsp of melted butter, and panko crumbs.

When sauce is smooth add 1/2 cup of each cheese to cheese mixture. Remove from heat and stir until mixed. Remove 1/2 cup of cheese sauce to reserve for topping.  Add the broccoli and cauliflower to the cheese mixture. Stir to coat. Now add half of this cheesy veggie goodness to a small casserole dish, I usually use a shallow oval dish but today I used an 8×8 because it has a lid (for drop off purposes at my friends house). Then add remaining cheese. 

Add the rest of the broccoli cheese mixture. Top casserole with bread crumbs. 

Bake at 375 until cheese sauce is bubbly and top is golden brown, about 20-25 minutes. 

Allow to rest about 5 minutes so sauce can slightly thicken. Serve warm. 

This dish stays good in an airtight container on the fridge for about a week.

INGREDIENTS

• 2 16-ounce bags of frozen Broccoli Cauliflower mix
• 1 cup water
• 8 tbsp (one stick) butter, divided
• 1 medium diced onion, yellow or sweet
• 2 tbsp minced garlic
• 1/4 cup all purpose flour
• 1.5 cups whole milk
• 1 cup chicken broth
• 3/4 cup extra sharp white cheddar cheese, shredded and divided
• 3/4 cup Monterey Jack cheese, shredded and divided
• 4 ounces cream cheese, softened
• 1 tsp Dijon mustard
• 1/4 tsp paprika
• 1/2 tsp each oregano, pepper, seasoned salt
• 1/2 cup Panko or plain bread crumbs
• 1 tsp Italian seasoning

DIRECTIONS

1. Preheat oven to 375.
2. Add broccoli Cauliflower mix and water to a large sauté pan or skillet. Cook over medium high heat until veggies are tender yet still crisp (don’t want to turn into mush in oven), about 4-5 minutes. Drain in colander and rinse with cold water to cease cooking.
3. Wipe out the skillet and return skillet to stove. Add 6 tbsp butter and melt over medium high heat. Once melted add the onion and garlic and sauté stirring frequently until onion is soft and translucent, about 3-5 minutes.
4. Next add the flour whisking constantly for 30 seconds. Add the milk and chicken broth. Whisk to combine. Allow mixture to bubble and then reduce heat to medium. Continue cooking, whisking frequently, until sauce thickens, about 5-7 minutes.
5. While sauce cooks grate the cheese. When the sauce has thickened, reduce heat to low and add the Dijon mustard and softened cream cheese. Stir to combine. Add the paprika, seasoned salt, oregano, and pepper. Add more paprika, salt, or pepper to taste. Allow sauce to continue to cook on low a few more minutes, stirring occasionally, until the sauce is smooth.
6. While sauce is cooking on low, add the remaining 2 tbsp of butter to a small microwave safe bowl and melt in the microwave. Then add the bread crumbs and Italian seasoning to the melted butter. Stir to combine and moisten the bread crumbs with the butter.
7. Remove sauce from heat. Add 1/2 cup of each of the two cheeses. Stir to mix through. Add the broccoli Cauliflower to the cheese mixture. Stir to coat veggies with cheese sauce.
8. Add 1/2 of the cheesy broccoli mixture to a small casserole dish sprayed with non-stick spray. Top with remaining 1/4 cup of each cheese. Then add the rest of the broccoli cheese mixture on top of the shredded cheese layer. Top with bread crumb mixture.
9. Bake uncovered until sauce is bubbly and top is golden brown, about 20-25 minutes.
10. Allow to rest for a few minutes then serve warm. If you make this and love it please post a pic and tag @thehungriesthousewife #thehungriesthousewife. Leftovers good in fridge in airtight container for one week. Enjoy!