- 1 tbsp unsalted butter
- 1 lb raw, fresh brussels sprouts, cut length wise
- 1 lb raw, fresh cauliflower, cut into bite sized pieces
- 2 tbsp flour
- 8oz gruyere (or swiss), shredded
- 1/2 oz parmesan, grated
- 3/4 tsp pepper
- 1 cup heavy
- 8oz caramelized shallots (You can use this recipe or buy them from Williams Sonoma)
Topping- (this recipes makes too much, in my opinion. Only use a light layer and discard the rest. You could easily half this.)
- 1 cup bread crumbs
- 3 tbsp butter, melted
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp minced parsley
Heat oven to 375
Mix topping ingredients and set aside.
Grease 12 inch pan with butter.
Bring salted water to a boil in a pot and add veggies. Boil 5-7 minutes. Drain, dunk in ice water, drain and pat dry.
In a bowl mix flour, cheeses, 2 tsp salt, and 3/4 tsp pepper.
Stir in cream, veggies and caramelized shallots.
Top with crumbs. Bake 35 minutes until golden brown. Let rest 15 minutes.