Cheddar Broccoli Cauliflower Gratin Recipe
A creamy, cheesy gratin combining tender broccoli, cauliflower, and carrots baked in a rich cheddar cheese sauce topped with a crispy, buttery panko breadcrumb crust. This comforting side dish perfectly balances fresh vegetables with indulgent flavors, making it ideal for family dinners or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Vegetables
- 4 cups medium broccoli florets (from 1 head broccoli)
- 4 cups medium cauliflower florets (from 1 head cauliflower)
- 3 medium carrots, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ⅓ cup all-purpose flour
- 2 ⅓ cups unsweetened almond milk (or milk of choice)
- 1 teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 ounces sharp cheddar cheese, cut into small cubes
- ⅓ cup parmesan cheese
Topping
- ¾ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Additional
- Nonstick cooking spray or olive oil, for greasing the baking dish
Instructions
- Prepare the vegetables. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with nonstick cooking spray or olive oil. Wash and cut the broccoli and cauliflower into medium florets, and slice the carrots evenly.
- Cook the vegetables. In a large pot of boiling salted water, blanch the broccoli, cauliflower, and sliced carrots for about 4-5 minutes until slightly tender but still crisp. Drain the vegetables thoroughly and set them aside.
- Make the cheese sauce. In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 2 minutes without browning. Gradually whisk in the unsweetened almond milk (or milk of choice) until the mixture is smooth. Add garlic powder, ¼ teaspoon salt, and freshly ground black pepper. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Add the cheeses. Remove the sauce from heat and stir in the sharp cheddar cheese cubes and parmesan cheese until fully melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
- Combine and assemble. Place the blanched vegetables evenly into the prepared baking dish. Pour the cheese sauce evenly over the vegetables, gently stirring if needed to coat everything nicely.
- Prepare the topping. In a small bowl, mix the panko breadcrumbs with the melted butter until breadcrumbs are coated. Sprinkle this topping evenly over the cheese and vegetable mixture.
- Bake the gratin. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and crispy, and the cheese sauce is bubbling around the edges.
- Serve. Remove from the oven and let cool for 5 minutes before serving. Enjoy this cheesy vegetable gratin as a delicious side dish to any main course.
Notes
- You can substitute the almond milk with any milk of your choice, including whole, 2%, or even a lactose-free option.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs in place of all-purpose flour and panko.
- Make sure to fully drain the blanched vegetables to prevent the gratin from becoming watery.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
