Cauliflower and Broccoli Gratin with Gruyère

Ingredients

• 400 g Cauliflower
• 400 g Broccoli
• 150 g Gruyère
• 30 g Butter
• 2 tbsp Flour
• 400 ml Milk
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Preheat the oven to 200°C. Clean the cauliflower and broccoli, then cut them into small florets.

2. Step 2

   Bring a pot of salted water to a boil and blanch the vegetables for 5 minutes. Drain well.

3. Step 3

   Make a béchamel sauce: melt the butter in a saucepan, add the flour, stir for 1 minute, then gradually pour in the milk while whisking.

4. Step 4

   Season the béchamel with salt and pepper. Mix the blanched vegetables into the béchamel with 100g of grated Gruyère.

5. Step 5

   Pour everything into a baking dish and top with the remaining grated Gruyère.

6. Step 6

   Bake for 20 minutes until the gratin is golden and bubbling.