Cauliflower and Broccoli au Gratin

• 1 large or 2 small heads broccoli, about 1 1/2 pounds
• 1 small head cauliflower, leaves removed, about 1 1/2 pounds
• 4 tablespoons butter
• 5 tablespoons flour
• 2 1/2 cups milk
• 1/2 cup heavy cream
• 18 teaspoon freshly grated nutmeg
• 18 teaspoon cayenne pepper
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 egg yolk
• 2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

1. Preheat oven to 400 degrees.
2. Cut or pull florettes from broccoli stem or stems.
3. Each should be about 2 inches or slightly less in height.
4. There should be about 6 cups.
5. Cut cauliflower into equal-size florettes.
6. There should be about 6 cups.
7. Bring enough water to the boil to cover broccoli when added.
8. Cook until tender but still resilient to the bite, about three minutes.
9. Remove broccoli with slotted spoon and set aside in strainer.
10. Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite.
11. Remove cauliflower but reserve one-half cup of the cooking liquid.
12. Melt butter in saucepan and add flour, stirring with wire whisk.
13. When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk.
14. When thickened and smooth add nutmeg, cayenne, salt and pepper.
15. Remove from heat and beat in egg yolk and 1/2 cup cheese.
16. Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal).
17. Arrange broccoli and cauliflower pieces alternately for color.
18. Spoon cheese sauce over all.
19. Sprinkle with remaining cheese.
20. Place on middle shelf of oven and bake 20 minutes or until golden brown on top.

broccoli, head cauliflower, butter, flour, milk, heavy cream, nutmeg, cayenne pepper, salt, freshly ground pepper, egg yolk, white cheese

Taken from cooking.nytimes.com/recipes/189 (may not work)