Cheddar Broccoli Cauliflower Gratin

Name: Cheddar Broccoli Cauliflower Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: Nonstick cooking spray or olive oil, for greasing the baking dish; For the veggies:; 4 cups medium broccoli florets (from 1 head broccoli); 4 cups medium cauliflower florets (from 1 head cauliflower); 3 medium carrots, sliced; For the cheese sauce:; 2 tablespoons salted butter; ⅓ cup all purpose flour; 2 ⅓ cups unsweetened almond milk (or milk of choice); 1 teaspoon garlic powder; ¼ teaspoon salt, plus more to taste; Lots of freshly ground black pepper; 8 ounces sharp cheddar cheese, cut into small cubes; ⅓ cup Parmesan Cheese; For the topping:; ¾ cup panko breadcrumbs; 1 tablespoon salted butter, melted

User Reviews

4.9

99 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
248 kcal
Course
Side Dish, Main Course
Cuisine
American, Vegan

Cheddar Broccoli Cauliflower Gratin

Stella Guerrero

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Scrumptious cheddar broccoli cauliflower gratin with a crispy breadcrumb topping. This delicious cheesy side dish is perfect for serving guests during the holiday season, or pairing with your favorite protein for a yummy weeknight dinner!

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Ingredients

Servings

Nonstick cooking spray or olive oil, for greasing the baking dish
For the veggies:
4 cups medium broccoli florets (from 1 head broccoli)
4 cups medium cauliflower florets (from 1 head cauliflower)
3 medium carrots, sliced
For the cheese sauce:
2 tablespoons salted butter
⅓ cup all purpose flour
2 ⅓ cups unsweetened almond milk (or milk of choice)
1 teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
8 ounces sharp cheddar cheese, cut into small cubes
⅓ cup Parmesan Cheese
For the topping:
¾ cup panko breadcrumbs
1 tablespoon salted butter, melted

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Instructions

Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.
After 30 minutes of baking time, remove the foil from the baking dish, evenly sprinkle breadcrumbs on top of the veggies and bake UNCOVERED for 20-30 minutes more until breadcrumbs are slightly golden brown and veggies are fork tender. Serve 6-8.

Notes

You can easily make this recipe gluten free by using a gluten free 1:1 flour and gluten-free breadcrumbs.
Make it ahead of time: simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.
simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.

Nutrition Information

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Serving 1serving (based on 8) Calories 248cal (12%) Carbohydrates 18.2g (6%) Protein 12.9g (26%) Fat 15.7g (24%) Saturated Fat 8.6g (43%) Fiber 3.9g (16%) Sugar 3.5g (7%)