Cauliflower and Carrot Gratin
Indulge in the creamy, cheesy goodness of this Cauliflower and Carrot Gratin, a hearty and satisfying baked dish that’s perfect for weeknight dinners or special occasions. Tender cauliflower florets and vibrant carrots are smothered in a rich, velvety Gruyère and Parmesan cheese sauce, then topped with a golden, crispy breadcrumb crust for the ultimate comfort food experience. This recipe balances wholesome vegetables with indulgent flavors, featuring a subtly spiced béchamel sauce seasoned with nutmeg and black pepper. Ready in under an hour, this vegetarian gratin is easy to prepare, visually stunning, and pairs beautifully with a crisp side salad or crusty bread. Whether you're looking for a new dinner idea or a holiday-worthy side dish, this cheesy vegetable gratin promises to impress every time!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 300 grams Carrots
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 500 milliliters Whole milk
- 120 grams Grated Gruyère cheese
- 50 grams Grated Parmesan cheese
- 50 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish with a small amount of butter or olive oil.
Bring a large pot of salted water to a boil. Add the cauliflower florets and sliced carrots. Blanch for 5 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 2 minutes to create a roux.
Gradually pour in the whole milk while whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and stir in 80 grams of grated Gruyère cheese, half of the Parmesan cheese, salt, black pepper, and nutmeg. Mix until smooth and creamy.
Place the blanched cauliflower and carrots into the prepared baking dish. Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.
In a small bowl, mix the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the gratin cool slightly. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 52.6 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2439 mg | 188% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3363 mg | 72% | |
*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.
