Broccoli And Cauliflower Gratin

• 2 bunches broccoli
• 1 1/2 pounds cauliflower
• 2 3/4 cups heavy whipping cream
• 1/2 cup chopped shallots
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 cup pine nuts
• 1/2 cup plain dry breadcrumbs
• 2 tablespoons flat leaf parsley
• 1 1/2 cups parmesan cheese, grated
• 1 1/2 cups gruyere, grated

1. Preheat oven to 375u0b0F. Fill a large bowl with ice water. Blanch Cauliflower and broccoli in a large pot of salted, boiling water until crisp tender (about 5 minutes). Drain and transfer veggies to ice water. Once cool, drain and set aside.
2. Combine cream and shallots in large saucepan. Bring to boil. Reduce heat; simmer until mixture is thickened, about 10 minutes. Season with salt and nutmeg. Remove from heat.
3. Heat oil and butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Toast pine nuts in a dry pan over medium heat, watch carefully so they don't burn- about 2 minutes. Stir in pine nuts and parsley. (reserve some chopped parsley for garnish) Season with salt and pepper.
4. Butter a baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cups Parmesan and 1 cup gruyere. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/2 cup parmesan and gruyere. Pour cream mixture evenly over.
5. Cover gratin with foil. Bake covered for 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer until browned. Top with fresh parsley garnish and serve.

broccoli, cauliflower, heavy whipping cream, shallots, ground nutmeg, olive oil, butter, pine nuts, breadcrumbs, flat leaf parsley, parmesan cheese, gruyere

Taken from food52.com/recipes/1809-broccoli-and-cauliflower-gratin (may not work)