Brussels Sprouts and Cauliflower Gratin

serves 8

4 cups fresh cauliflower

4 cups fresh Brussels sprouts, quartered

6 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

1 tsp salt

1/4 tsp pepper

1/2 cup panko( Japanese bread crumbs)

1/3 cup grated Parmesan and Romano cheese blend

Place cauliflower and Brussels sprouts in a large saucepan and cover with water, bring to boil, cover and cook for 2-3 min until crisp tender.

Meanwhile, in a large skillet cook the bacon until crisp and remove on a paper towel.

Use some of the drippings to saute the onions and garlic until tender.

Stir in flour until blended, gradually add milk, cream, salt and pepper stir for 2 min or until thickened.

Stir in cauliflower mixture and bacon. Mix all together and transfer to a greased baking dish. Cover with foil and bake on 375 for 15 min.

Combine bread crumbs and cheese blend. Uncover vegetables, sprinkle with bread crumb mixture and bake uncovered 15-20 min or until golden brown.

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