Description
A delightful gratin of broccoli and cauliflower mixed with caramelized sausage in a rich, cheesy custard, topped with a crispy finish.
Ingredients
Scale
- 3 cups broccoli florets, cut into 1–1½ inch pieces
- 3 cups cauliflower florets, par-cooked
- 12 oz Italian or smoked sausage, crumbled
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 large egg, lightly beaten
- 1 cup Gruyère or sharp cheddar, finely shredded (reserve ¼ cup for topping)
- 2 tbsp unsalted butter, room temperature
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan
- ⅔ cup crushed pork rinds or almond meal
- A few pinches of smoked paprika or fresh thyme leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×9 inch baking dish.
- Blanch broccoli and cauliflower in salted boiling water for 2–3 minutes, then transfer to an ice bath and drain well.
- In a skillet, brown the crumbled sausage for 6–8 minutes until caramelized, deglazing the pan as needed.
- In a bowl, whisk together heavy cream, softened cream cheese, beaten egg, Dijon mustard, minced garlic, parsley, salt, and pepper until smooth.
- Fold in ¾ cup shredded cheese and mix well.
- Toss the drained florets and sausage with the creamy mixture and transfer to the baking dish, smoothing the surface.
- Combine remaining shredded cheese with crushed pork rinds or almond meal, sprinkle over the gratin, and dot with butter and a dusting of smoked paprika or thyme.
- Bake for 20–25 minutes until bubbling and golden brown. Broil for an additional 1–2 minutes for a crispy top.
- Let rest for 5–10 minutes before serving.
Notes
For a luxurious upgrade, drizzle with white truffle oil after baking. Resting time improves cutting and flavor concentration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg