Cheddary Vegetable Gratin
Indulge in the ultimate comfort food with this Cheddary Vegetable Gratin, a deliciously creamy and cheesy casserole bursting with vibrant vegetables and topped with a crispy breadcrumb crust. Featuring a medley of broccoli, cauliflower, and carrots, this hearty dish is brought to life with a rich cheddar cheese sauce infused with a hint of Dijon mustard for added depth. Perfectly golden and bubbly after a quick bake in the oven, this gratin is a versatile crowd-pleaser that complements any meal or shines as a vegetarian main. With its blend of fresh ingredients and satisfying textures, this recipe is an easy and irresistible way to elevate your weeknight dinners or holiday side dishes.
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Recipe Information
Ingredients
- 400 grams broccoli florets
- 400 grams cauliflower florets
- 200 grams carrots, peeled and sliced into rounds
- 50 grams unsalted butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 200 grams sharp cheddar cheese, shredded
- 10 grams Dijon mustard
- 5 grams salt
- 2 grams black pepper, freshly ground
- 60 grams panko breadcrumbs
- 15 milliliters olive oil
Instructions
Preheat your oven to 200°C (400°F). Grease a 9x13-inch baking dish lightly with olive oil or butter.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Blanch them for 3-4 minutes until slightly tender but still vibrant. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 3-5 minutes until the mixture thickens into a creamy sauce.
Stir in the shredded cheddar cheese, Dijon mustard, salt, and pepper. Mix until smooth and well combined. Remove from heat.
Place the blanched vegetables evenly in the prepared baking dish. Pour the cheddar sauce over the top, ensuring all vegetables are coated.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the vegetables and cheese sauce.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Cheddary Vegetable Gratin!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 404 mg | 31% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 481 mg | 10% | |
*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.
