This hot, cheesy vegetable dish can be prepared in advance, so all you need to do on Motza’ei Shabbos is stick it in the oven. I serve it paired with French fries as a light weeknight supper as well.

 

Yield: 6–8 servings

 

Ingredients:

4 tablespoons butter or oil, divided

1 24-oz. package frozen cauliflower

1 24-oz. package frozen broccoli

3 tablespoons flour

1½ cups whole milk

1½ teaspoons kosher salt

½ teaspoon black pepper

1 cup shredded cheddar or mozzarella cheese

½ cup grated Parmesan cheese, divided

¼ cup bread crumbs

 

Directions:

Preheat oven to 375°F.

Melt 2 tablespoons butter in a large saucepan over low heat.

Add cauliflower and broccoli; sauté for 5–10 minutes until tender and broccoli is bright green.

Add flour, stirring constantly, until browned, 1–2 minutes.

Stir in milk; bring to a boil, stirring often.

Boil, still stirring, until sauce thickens, 2–3 minutes.

Remove from heat.

Stir in salt, pepper, cheddar or mozzarella cheese, and ¼ cup Parmesan cheese.

Pour into a 9×13-inch baking pan.

In an oven-safe or disposable pan, melt remaining 2 tablespoons butter in oven as it preheats. Sprinkle gratin with remaining ¼ cup Parmesan cheese and breadcrumbs, then drizzle with melted butter.

Bake for 25–30 minutes until golden brown.

Serve hot.