Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
User Reviews
5.0
33 reviews
Excellent
Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
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Enhance any meal or holiday table with this easy Cheesy Broccoli Cauliflower Casserole, a.k .a. Vegetable Au Gratin. Not just for the holidays, this makes a wonderful side dish year-round. It’s easy to make and perfect for adjusting to dietary needs, like keto, dairy-free and gluten-free.
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Ingredients
- 4 cups broccoli florets fresh is best
- 4 cups cauliflower florets fresh is best
- 2 tablespoons olive oil
- ½ cup onion chopped or minced
- 3 cloves garlic minced or pressed
- 2 tablespoons all-purpose flour or sub with gluten-free all purpose flour or almond flour
- 2 cups half and half sub with heavy cream, whole milk or other % or plant-based milk
- 1 cup Swiss cheese shredded
- 1 cup white cheddar shredded
- ½ cup Parmesan Cheese + 2 tablespoons Parmesan cheese, freshly grated and divided
- ¼ teaspoon ground nutmeg try fresh ground, so good
- salt and pepper to taste
- 2 tablespoons butter melted
- ½ cup Panko bread crumbs or gluten-free panko
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Instructions
- Preheat the oven to 375° F (190° C). Lightly coat an 8x8, 9x9 or gratin baking dish with oil or butter.
- Add 1-2 inches of water into a large pot fitted with a steamer basket. Bring the water to a boil. Carefully add the broccoli and cauliflower, cover, and simmer until just crisp tender, about 5 minutes. Remove the basket from the pot and allow it to drain.
- Heat a medium saucepan or skillet to medium heat. Add the olive oil, allow it to warm a bit, and then add the onion and saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, 30 seconds.
- Add the flour (or alternative) and stir constantly, until the mixture turns golden and thick.
- Slowly add the half and half, about ½ cup at a time, stirring constantly, adding more as it thickens.
- Once the sauce has thickened, lower the heat, and add the cheeses in small batches and stir until melted.
- Add the nutmeg and stir to combine. Add salt and pepper to taste. I used ½ teaspoon of each.
- Add the steamed broccoli and cauliflower to the sauce and stir to coat. Then pour the mixture into the prepared baking dish.
- Combine the melted butter, breadcrumbs and 2 tablespoons of parmesan cheese in a small bowl. Sprinkle over the top of the casserole.
- Bake for 25 minutes until bubbly and top is slightly golden, serve immediately.
Equipments used:
Notes
- Buy the blocks of white cheddar, Swiss, and parmesan cheese and grate yourself. Pre-shredded contains additives, and it doesn’t melt as nicely.● Fresh broccoli and cauliflower will give the best texture in this dish.● Whole milk can be substituted for half and half. You can also use 2% or skim milk, but it will be less creamy and rich.● Don’t overcook the veggies when steaming; they will cook more in the oven. Overcooking will result in mushy vegetables.● Add cooked chicken breast to the sauce with the vegetables to make this a main dish.● Broccoli and cauliflower can be bland vegetables; taste and add more seasoning if necessary.
- Gluten-Free Broccoli and Cauliflower Casserole | Use a gluten-free brand of panko breadcrumbs and a gluten-free flour alternative in your sauce to make the dish gluten-free. Grate your own cheese, as pre-shredded packs have additives that often contain gluten. That is it!
- Low-Carb Broccoli and Cauliflower Bake | Substitute almond or coconut flour for the flour to make the dish low-carb. Skip the panko breadcrumbs, or toss some pork rind crumbs with melted butter and sprinkle on top.
- Add Protein | Add cooked chicken breast, turkey, rotisserie chicken, diced ham, or bacon to the sauce with the vegetables to make this a main dish. Leftover turkey from the holidays works, too!
- Vegan Vegetable Au Gratin | All you need to do for a vegan or dairy-free version is replace the cheese, cream, and butter with your favorite plant-based products.
Nutrition Information
Show Details
Serving
1serving
Calories
435kcal
(22%)
Carbohydrates
19g
(6%)
Protein
19g
(38%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
80mg
(27%)
Sodium
447mg
(19%)
Potassium
572mg
(16%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1184IU
(24%)
Vitamin C
88mg
(98%)
Calcium
538mg
(54%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 435kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 447mg | 19% |
| Potassium | 572mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 88mg | 98% |
| Calcium | 538mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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