Cheddar Broccoli Cauliflower Gratin
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
248 kcal
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Course
Side Dish, Main Course
Cheddar Broccoli Cauliflower Gratin
Description
This gratin starts with steamed or blanched broccoli florets, cauliflower florets, and sliced carrots arranged in a greased baking dish. A cheese sauce is prepared by whisking butter and flour to create a roux, then gradually stirring in almond milk until thickened. Garlic powder, salt, and a generous amount of black pepper season the sauce before sharp cheddar and Parmesan cheeses melt into it, creating a creamy, flavorful coating.
The sauce is poured over the vegetables, and the dish is topped with a mixture of panko breadcrumbs and melted butter to form a crisp, toasted crust when baked at 375°F. The recipe provides flexibility to adjust sauce thickness by adding milk or flour as needed.
This gratin is a hearty way to serve vegetables warm, making a good side dish or light main. The crunchy cheese-topped crust contrasts with the soft, cheesy vegetables beneath for appealing textures.
Notes suggest gluten-free modifications by substituting flour and breadcrumbs, and offer a make-ahead strategy where the gratin is assembled without breadcrumbs and refrigerated, then baked with breadcrumbs added later for crispness.
Ingredients
- nonstick cooking spray or olive oil, for greasing the baking dish
- For the veggies:
- 4 cups broccoli medium florets from 1 head
- 4 cups cauliflower medium florets from 1 head
- 3 carrot medium, sliced
- For the cheese sauce:
- 2 tablespoons butter salted
- ⅓ cup all-purpose flour
- 2 ⅓ cups almond milk unsweetened, or milk of choice
- 1 teaspoon garlic powder
- ¼ teaspoon salt plus more to taste
- black pepper lots of freshly ground
- 8 ounces cheddar cheese sharp; cut into small cubes
- ⅓ cup Parmesan Cheese
- For the topping:
- ¾ cup panko breadcrumbs
- 1 tablespoon butter salted, melted
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
- Substitute gluten-free 1:1 flour and gluten-free breadcrumbs to make the recipe gluten free.
- For make-ahead, prepare the dish without breadcrumbs, cover and refrigerate for up to two days.
- Add breadcrumbs after 30 minutes of baking, then continue baking uncovered to achieve a crisp topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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