Cauliflower and Broccoli Gratin

2 c. cauliflower florets
2 c. broccoli florets
2 T. butter or margarine
2 T. all-purpose flour
1 c. milk
1/2 t. salt
Freshly ground pepper
3/4 c. grated Cheddar cheese
2 T. dry white wine
1/2 c. coarse dry bread crumbs
Freshly grated Parmesan cheese for sprinkling on top

Preheat oven to 350 degrees. In a saucepan over medium heat, cool cauliflower in boiling salted water to cover for 4 minutes. Add broccoli and cook 3 minutes longer. Cool vegetables under cold running water and drain. (Do not wash saucepan.) Put vegetables in a gratin dish or casserole lightly coated with cooking spray or oil and set aside.

In the same saucepan, over medium heat, melt butter. Add flour and stir until bubbly. Add milk, salt, and pepper to taste and stir until thickened, about 2 minutes. Add Cheddar cheese and stir until the cheese is melted. Stir in wine and mix well. Pour sauce over vegetables. Sprinkle with bread crumbs and Parmesan cheese. Bake uncovered, until bubbly, about 25 minutes.

Serves 4 to 6.

From The Big Book of Potluck, p. 174.