Cheddar Broccoli Cauliflower Gratin
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!
Servings 8 servings
Calories 248cal
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, thinly sliced
- For the cheese sauce:
- 3 tablespoons salted butter
- ⅓ cup all purpose flour
- 2 ⅓ cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- Lots of freshly ground black pepper
- 8 ounces sharp cheddar cheese, cut into small cubes
- ⅓ cup grated parmesan cheese
- For the topping:
- ¾ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Instructions
- Prep your pan: Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 11x7 inch baking pan with nonstick cooking spray. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
- Make the roux: In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in the flour and then slowly add in milk, a little bit at a time, vigorously whisking away any lumps. Bring mixture to a gentle 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.
- Add the cheese: 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!
- Bake: Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
- Make the breadcrumb topping: In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.
- Top and bake: 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 1:1 gluten-free all-purpose 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.
See the full post for more tips, tricks, and ways to customize this gratin!
Nutrition
Serving: 1serving (based on 8) | Calories: 248cal | Carbohydrates: 18.2g | Protein: 12.9g | Fat: 15.7g | Saturated Fat: 8.6g | Fiber: 3.9g | Sugar: 3.5g