Brussels Sprouts & Cauliflower Gratin

• 4 cups fresh cauliflowerets
• 4 cups fresh brussels sprouts, quartered
• 4 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 cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup panko (Japanese) bread crumbs
• 1/3 cup grated Parmesan and Romano cheese blend

1. Preheat oven to 375u0b0. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened.
3. Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake 15 minutes.
4. Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Bake, uncovered, 15-20 minutes or until golden brown.

fresh cauliflowerets, fresh brussels sprouts, bacon, sweet onion, garlic, allpurpose, milk, cream, salt, pepper, bread crumbs, romano cheese

Taken from www.tasteofhome.com/recipes/brussels-sprouts-cauliflower-gratin/ (may not work)