Cauliflower and Brussels Sprout Gratin With Pine Nut Breadcrumb Topping

10-12 servings

1 ½ lbs. sprouts, trimmed, quartered lengthwise through core
1 ½ to 1 ¾ lbs. cauliflower, trimmed cut into small florets.
2 ¾ c. heavy whipping cream
½ c. chopped shallots
1 T. chopped fresh sage
1 ½ T. olive oil
½ c. plain dry breadcrumbs
½ c. pine nuts, lightly toasted
2 T. chopped fresh Italian parsley
3 c. grated parmesan cheese

Fill large bowl with ice water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 min longer. Drain. Transfer vegetables to ice bowl to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 ½ cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about two minutes. Transfer to bowl; cool. Stir in pine nuts and parsley and season with s & p.

Butter a 13 x 9 glass baking dish; arrange half the vegetables in the dish. Sprinkle with s & p, then 1 ½ c. parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining cheese. Pour cream mixture evenly over. Cover separately and chill. Bring to room temp before continuing.

Preheat oven to 375º. Cover gratin with foil. Bake covered for 40 min. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.