Directions

1Clean the broccoli and cauliflower and divide into florets. Add both to a large pot with plenty of boiling salted water and blanch for about 6 minutes. Drain and quench in cold water.

2For the sauce, heat the butter in a pot and sprinkle in our. Gradually stir in the stock and cream until a creamy sauce results. While doing so, generously season with salt, cayenne pepper, and nutmeg. Stir half of the cheese into the creamy sauce and allow to melt.

3Pre-heat the oven to 200° C. Mix the blanched cauliflower and broccoli with the cheese and cream sauce and put into a buttered coquette. Sprinkle the remaining cheese over the vegetables, place the gratin on the lowest rack of the oven and bake for around 35 minutes until golden brown.