Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
A luxurious gratin combining tender brussels sprouts and cauliflower florets in a rich cream sauce, topped with a crispy mixture of breadcrumbs, pine nuts, and Parmesan cheese. This elegant side dish is perfect for special occasions or holiday meals.
Ingredients
- •1½ pounds brussels sprouts
- •1½ pounds cauliflower
- •2¾ cups heavy whipping cream
- •½ cup chopped shallots
- •1 tablespoon chopped fresh sage
- •1½ tablespoons olive oil
- •½ cup plain dry breadcrumbs
- •½ cup pine nuts
- •2 tablespoons chopped fresh Italian parsley
- •3 cups grated Parmesan cheese
- •divided
Cooking Instructions
- 1.
Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
5 min
- 2.
Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
10 min
- 3.
Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
5 min
- 4.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
10 min
- 5.
Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
55 min
