Vegetable Casserole Grnsaksgratin
Bursting with hearty vegetables and creamy, cheesy goodness, this Vegetable Casserole Grnsaksgratin is the ultimate comfort food for any occasion. Featuring a medley of cauliflower, broccoli, carrots, and potatoes, this dish unites wholesome freshness with indulgent flavors. A homemade béchamel sauce infused with nutmeg and melted cheddar cheese blankets the tender vegetables, while a golden breadcrumb topping adds the perfect crunch. With its straightforward preparation and family-friendly appeal, this casserole is ideal as a satisfying main course or a flavorful side dish. Ready in just an hour, it’s a delicious way to enjoy plenty of veggies without compromising on taste. Perfect for weeknight dinners, holiday gatherings, or meal prep, this versatile recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 medium head Broccoli
- 2 large Carrots
- 4 medium Potatoes
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cut the cauliflower and broccoli into small florets. Peel and slice the carrots into thin rounds. Peel and dice the potatoes into small cubes.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes. Then add the carrots, cauliflower, and broccoli, and cook for an additional 3 minutes. Drain the vegetables and set them aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens, about 3 minutes.
Season the sauce with nutmeg, salt, and black pepper. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and fully incorporated.
Spread the cooked vegetables evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, ensuring they are fully coated.
In a small bowl, mix the remaining 1/2 cup of shredded cheddar cheese, breadcrumbs, and olive oil together. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Let the casserole rest for 5 minutes before serving. Serve warm as a main dish or side dish.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 62.1 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2636 mg | 203% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 7531 mg | 160% | |
*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.
