Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
User Reviews
5
Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
Description
Cheesy Broccoli Cauliflower Casserole starts with fresh broccoli and cauliflower florets steamed until just crisp-tender to avoid mushiness after baking. A sauce is prepared by sautéing onion and garlic in olive oil, then thickening with flour and half and half. Swiss, cheddar, and Parmesan cheeses are melted into the sauce along with a touch of ground nutmeg, salt, and pepper to create a rich, creamy cheese mixture.
The steamed vegetables are combined with the cheese sauce in a baking dish, and melted butter mixed with panko breadcrumbs is spread on top for a crunchy, golden crust. The casserole is baked until bubbly and browned on top, offering a contrast between creamy interior and crisp breadcrumbs.
This dish works well as a vegetable side or can be enhanced with cooked chicken or turkey to serve as a main course. Freshly grated cheeses improve melting and texture compared to pre-shredded varieties.
For substitutions, whole milk or lighter milk can be used instead of half and half, though the result will be less creamy. Gluten-free or low-carb alternatives can be applied by adjusting flour and breadcrumbs accordingly. The recipe notes highlight not overcooking vegetables during steaming to maintain texture. Adding more seasoning after cooking may be necessary since broccoli and cauliflower are mild-flavored.
Ingredients
- 4 cups broccoli fresh is best, florets
- 4 cups cauliflower fresh is best, florets
- 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 cheddar cheese shredded, white
- ½ cup Parmesan Cheese + 2 tablespoons Parmesan cheese, freshly grated and divided
- ¼ teaspoon ground nutmeg try fresh ground, so good
- salt to taste
- black pepper to taste
- 2 tablespoons butter melted
- ½ cup panko bread crumbs or gluten-free panko
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.
Notes
- Use freshly grated white cheddar, Swiss, and Parmesan cheese for best melting and flavor.
- Steam broccoli and cauliflower until just crisp-tender to prevent mushy texture.
- Substitute whole milk for half and half if desired, keeping in mind the texture will be less rich.
- Add cooked chicken or other meats to the casserole to make it a main dish.
- Be cautious not to overcook vegetables when steaming, as they will continue cooking in the oven.
- Gluten-free versions can be made with gluten-free panko and flour alternatives.
- Adjust seasoning after baking to compensate for mild flavor of vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
