Inspired by a great recipe at Slow Bone BBQ in Dallas, I added a little something extra with broccoli and white cheddar.
- 2 1/2 cups heavy whipping cream (or heavy cream alternative)
- 1/3 cup chopped shallots
- 1 tablespoon finely chopped fresh sage
- 2 tablespoons olive oil
- 1 cup panko bread crumbs
- 1 1/2 tablespoons chopped fresh Italian parsley
- 1 1/2 pounds Brussels sprouts, trimmed and quartered
- 1 medium head of broccoli, trimmed and cut into small (1-inch) florets
- 1 1 medium head of cauliflower, trimmed and cut into small (1-inch) florets
- 1 1/2 cups grated parmesan cheese (divided use)
- 1 cup white cheddar, cut into small (1-inch) cubes
- Salt, pepper and white pepper to taste
- Preheat oven to 375 F.
- Combine cream, shallots and sage in large saucepan. Bring to a boil. Reduce heat; simmer about 10 minutes. Remove from heat and set aside to cool slightly.
- Heat oil in large nonstick skillet over medium heat. Brown bread crumbs (about 2 minutes) then transfer to a bowl to cool. Stir in parsley.
- Arrange equal mix of of vegetables in the buttered baking dish (13×9 or larger). Then add 1 cup of cubed white cheddar.
- Arrange remaining vegetables over the first layer. Sprinkle with parmesan cheese.
- Pour cream mixture evenly over the vegetables.
- Cover the pan with foil and bake for 50 to 60 minutes or until vegetables are tender.
- Remove foil from casserole; sprinkle evenly with toasted bread crumbs.
- Bake uncovered 15 minutes or until bread crumbs are browned.