Ingredients
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4 tbsp butter, divided
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4 oz Gruyere cheese
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1 large russet potato
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1 cup half & half
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1 tsp salt
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1/2 tsp garlic powder
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3 cups cauliflower florets
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2 cup broccoli florets
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1/4 cup panko bread crumbs
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1/4 cup shelled pistachios, finely chopped
Steps
1
Preheat oven to 400°F. Grease an 8x8-inch baking dish with 1 tbsp butter. Coarsely grate the Gruyère. Peel the potato and very thinly slice.
2
In a medium saucepan, combine the half & half, 1 tbsp butter, salt, and garlic powder. Season with pepper. Heat to a boil on medium-high, stirring occasionally. Add potatoes and cook 2–4 min., until slightly thickened, stirring occasionally.
3
Transfer half of potato and half & half mixture to prepared dish. Top with half of the cauliflower and broccoli. Sprinkle half of Gruyère on top. Repeat layering: potato mixture, cauliflower and broccoli, and Gruyère. Bake 20 min.
4
Meanwhile, in a medium microwave-safe bowl, melt remaining 2 tbsp butter in the microwave. Add the bread crumbs and pistachios. Stir to combine.
5
Sprinkle panko mixture over gratin and bake another 15–20 min., until vegetables are tender and crumbs are golden brown.
