A Cheesy Broccoli and Cauliflower Gratin is a creamy, cheesy, and comforting dish perfect for a side or even a main dish! The combination of tender vegetables baked in a rich, cheesy sauce makes it a crowd-pleaser. Here’s the full recipe to make this delicious gratin:
Cheesy Broccoli and Cauliflower Gratin Recipe
Ingredients:
For the Vegetables:
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2 cups broccoli florets (about 1 medium head)
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2 cups cauliflower florets (about 1 medium head)
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Salt, for seasoning the water
For the Cheese Sauce:
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups whole milk (or half-and-half for a richer sauce)
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1/2 tsp garlic powder
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1/4 tsp onion powder
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Salt and pepper, to taste
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1 1/2 cups shredded cheddar cheese (sharp or mild)
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1/2 cup grated Parmesan cheese
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1/2 tsp Dijon mustard (optional, for extra flavor)
For the Topping:
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1/2 cup breadcrumbs (Panko breadcrumbs for extra crunch)
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1/4 cup grated Parmesan cheese
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1 tbsp melted butter
Instructions:
1. Prepare the Vegetables:
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Preheat your oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets to the boiling water. Cook for 4-5 minutes, just until the vegetables are slightly tender but still firm. Drain the vegetables well and set them aside.
2. Make the Cheese Sauce:
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In a medium saucepan, melt the butter over medium heat.
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Once the butter is melted, whisk in the flour and cook for 1-2 minutes to form a roux (paste). Be sure to stir constantly to avoid lumps.
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Gradually add the milk while whisking to smooth out the mixture. Continue whisking until the sauce thickens, about 5-7 minutes.
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Stir in the garlic powder, onion powder, salt, and pepper. If using, add the Dijon mustard to enhance the flavor.
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Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese. Keep stirring until the cheese has fully melted and the sauce is smooth and creamy.
3. Assemble the Gratin:
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Grease a 9×9-inch baking dish (or any similar-sized casserole dish) with butter or non-stick spray.
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Place the drained broccoli and cauliflower into the dish, spreading it evenly.
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Pour the cheesy sauce evenly over the vegetables, making sure they are well coated.
4. Prepare the Topping:
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In a small bowl, combine the breadcrumbs, grated Parmesan, and melted butter. Stir to combine.
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Sprinkle the breadcrumb mixture evenly over the top of the gratin.
5. Bake the Gratin:
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Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling.
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If you want a more crispy top, you can broil it for an additional 2-3 minutes (watch closely to avoid burning).
6. Serve:
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Once the gratin is done baking, remove it from the oven and let it sit for a few minutes before serving.
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Serve warm as a side dish with your favorite main course!
Tips:
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Vegetable Variations: Feel free to swap out or add other vegetables, such as carrots, Brussels sprouts, or even green beans, to mix things up.
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Cheese Options: While cheddar is a classic, you can experiment with other cheeses like Gruyère, Monterey Jack, or even cream cheese for extra creaminess.
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Make Ahead: This gratin can be prepared in advance and stored in the fridge for up to 1 day before baking. Just cover it with foil and bake when ready to serve.
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Gluten-Free Option: If you need a gluten-free version, use a gluten-free flour blend for the roux and gluten-free breadcrumbs for the topping.
Serving Size:
This recipe makes about 6-8 servings and is perfect for serving alongside meats, roasted potatoes, or even as part of a vegetarian meal.
Enjoy this cheesy, creamy, and comforting Broccoli and Cauliflower Gratin—it’s sure to be a hit at your next meal!