Brocolli Cauliflower Gratin with Cheddar Cheese
Indulge in the ultimate comfort food with this Broccoli Cauliflower Gratin with Cheddar Cheese, a creamy and cheesy baked dish that's perfect for family dinners or holiday feasts. Tender, blanched broccoli and cauliflower florets are smothered in a rich cheddar-Parmesan cheese sauce, then topped with a golden layer of panko breadcrumbs and an extra sprinkle of cheddar for added crunch. This crowd-pleasing side dish combines a velvety roux-based sauce, savory garlic seasoning, and a perfectly crisp topping to elevate humble vegetables into an irresistible treat. Ready in just 45 minutes and baked to bubbly perfection, it's a must-try recipe for anyone seeking a delicious and easy vegetable casserole. Perfect for keywords like "cheesy broccoli cauliflower gratin," "vegetable casserole with cheese," and "oven-baked broccoli cauliflower dish."
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.5 teaspoons garlic powder
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3 minutes. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, making sure it is combined well with the roux. Cook for 3-4 minutes, stirring frequently, until the mixture thickens into a smooth sauce.
Stir in 1.5 cups of shredded cheddar cheese and the grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and garlic powder. Remove from heat.
Place the blanched broccoli and cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the vegetables, making sure they are well coated.
In a small bowl, mix together the panko breadcrumbs, olive oil, and the remaining 0.5 cup of shredded cheddar cheese.
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbling.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 34.9 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2887 mg | 222% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
