Broccoli & Cauliflower Gratin

This is one of my favorite side dishes for Thanksgiving.
It is simple to make [originally from Real Simple Magazine] and full of flavor.
I love the creamy Gruyere sauce and the crispy Parmesan top.

But don't think you can only enjoy this during the holidays,
it is so quick to come together it can be used all year round!

Broccoli & Cauliflower Gratin
Adapted from Real Simple, November 2009

1 head broccoli, chopped
1 head cauliflower, chopped
4 tbsp butter
1/4 c. flour
2 c. whole milk
1 c. grated Gruyere cheese
1 c. grated Parmesan cheese
salt and black pepper

Heat oven to 375° F. Fill a large saucepan with ½ inch of water. Bring to a simmer. Place the broccoli & cauliflower in the pot, cover, and steam until just tender, approximately 3 minutes; transfer to a large bowl.

In the same pot, melt the butter. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and simmer 3 to 4 minutes, until it coats the back of a spoon. Remove from heat and stir in 1 cup of Gruyere cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli & cauliflower.

Transfer the broccoli & cauliflower mixture to a shallow 3-quart baking dish and sprinkle with the Parmesan cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.