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Brussels Sprouts & Cauliflower Gratin

I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you'll have this comforting side on the table in under an hour. —Mrs. Priscilla Gilbert, IND HBR BCH, Florida

8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

4 cups fresh cauliflowerets
4 cups fresh brussels sprouts, quartered
4 bacon strips, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups 2% milk
2/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan and Romano cheese blend

Directions

Place cauliflower and brussels sprouts in a large saucepan and cover
with water. Bring to a boil. Cover and cook for 2-3 minutes or until
crisp-tender; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until
crisp. Remove to paper towels with a slotted spoon; drain, reserving
drippings. Saute onion and garlic in drippings until tender. Stir in
flour until blended; gradually add the milk, cream, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened.

2 of 2

Brussels Sprouts & Cauliflower Gratin (continued)

Directions (continued)

Stir in cauliflower mixture and bacon. Transfer to a greased
2-1/2-qt. baking dish. Cover and bake at 375° for 15 minutes.
Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle
with bread crumb mixture. Bake, uncovered, for 15-20 minutes or
until golden brown. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 196 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 547 mg sodium, 19 g carbohydrate, 4 g fiber, 9 g protein.