Broccoli and Cauliflower Gratin

Ingredients

• 2
  
  bunches broccoli
  
• 1 1/2
  
  pounds cauliflower
  
• 2 3/4
  
  cups heavy whipping cream
  
• 1/2
  
  cup chopped shallots
  
• 1/4
  
  teaspoon ground nutmeg
  
• 1
  
  tablespoon olive oil
  
• 2
  
  tablespoons butter
  
• 1/2
  
  cup pine nuts
  
• 1/2
  
  cup plain dry breadcrumbs
  
• 2
  
  tablespoons flat leaf parsley
  
• 1 1/2
  
  cups parmesan cheese, grated
  
• 1 1/2
  
  cups gruyere, grated
  

Directions

1. Preheat oven to 375°F. Fill a large bowl with ice water. Blanch Cauliflower and broccoli in a large pot of salted, boiling water until crisp tender (about 5 minutes). Drain and transfer veggies to ice water. Once cool, drain and set aside.
2. Combine cream and shallots in large saucepan. Bring to boil. Reduce heat; simmer until mixture is thickened, about 10 minutes. Season with salt and nutmeg. Remove from heat.
3. Heat oil and butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Toast pine nuts in a dry pan over medium heat, watch carefully so they don’t burn- about 2 minutes. Stir in pine nuts and parsley. (reserve some chopped parsley for garnish) Season with salt and pepper.
4. Butter a baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cups Parmesan and 1 cup gruyere. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/2 cup parmesan and gruyere. Pour cream mixture evenly over.
5. Cover gratin with foil. Bake covered for 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer until browned. Top with fresh parsley garnish and serve.