Crispy Topped Brussels Sprouts and Cauliflower Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.8 pounds brussels sprouts trimmed quartered
• 1 pound cauliflower florets 
• 0.3 cup flour all-purpose
• 3  garlic cloves minced
• 0.7 cup half-and-half 
• 1.5 cups milk 1% low-fat
• 0.1 teaspoon nutmeg freshly ground
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 2 ounces parmigiano-reggiano cheese grated
• 0.8 teaspoon salt 
• 4 slices center-cut bacon chopped
• 2 cups vidalia sweet chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• aluminum foil
• broiler
• measuring cup

Directions

1. Preheat oven to 37
2. Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
5. Heat a large skillet over medium heat.
6. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally.
7. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly.
8. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray.
9. Bake at 375 for 20 minutes or until bubbly.
10. Remove from oven.
11. Preheat broiler to high.
12. Remove foil from dish.
13. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned.
14. Let stand 5 minutes before serving.