Vegetables

• 2 lbs cauliflower, broken into 2" pieces
• 2 lbs broccoli, broken into 2" pieces

Béchamel Sauce

• 2 cups reserved vegetable cooking water* (see HOW-TO step 5)
• 2 cups whole milk
• 2 sticks unsalted butter
• ½ cup + 2 tbsp all-purpose flour
• pinch of freshly-grated nutmeg
• salt & pepper for seasoning
• 2½ cups freshly-grated Parmesan cheese, divided

1. Preheat oven to 350º
2. Bring a large pot of water to a boil, and salt liberally
3. Blanch cauliflower and broccoli 15 minutes, or until very soft
4. With a slotted spoon, remove vegetables to cutting board and chop in fine pieces
5. Reserve 2 cups of vegetable cooking water,* and place in small saucepan over medium heat with whole milk
6. In separate medium saucepan over medium heat, start the roux for the béchamel by melting butter. Add flour and whisk vigorously until blended, but do not allow the roux to brown. When the milk and vegetable water mixture begin to bubble, slowly pour into roux, whisking constantly
7. Continue to cook béchamel 1-2 minutes until it is the consistency of yogurt, but not allowing it to get too thick. Remove from heat and stir in nutmeg, salt, pepper and 2 cups Parmesan cheese
8. Mix vegetables and béchamel, then spread in two 9”x 11” baking dishes, bake 15-20 minutes. During the last 3 minutes of baking, sprinkle with remaining Parmesan cheese, and turn the oven up to broil. This will form a delicious and bubbly top
9. This gratin is best when allowed to sit and cool, then reheated. This allows it to solidify. If you cannot wait to allow it to cool, the gratin is still delicious when served immediately!