Description
Broccoli & Cauliflower Gratin is a creamy and cheesy comfort dish that combines tender vegetables with a rich sauce and a crunchy topping.
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 teaspoon salt, for boiling water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven: Preheat to 375°F. Grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.
- Prepare the vegetables: Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3 minutes. Add the broccoli and cook for another 2–3 minutes, until just slightly tender.
- Drain thoroughly: Drain the vegetables and rinse briefly with cool water to stop the cooking. Pat dry with a clean kitchen towel to remove excess moisture.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds. Whisk in the flour and cook for 1 minute, stirring constantly.
- Prepare the sauce: Gradually pour in the warm milk while whisking continuously. Add the heavy cream, Dijon mustard, salt, black pepper, and nutmeg. Simmer for 3–5 minutes until thickened.
- Add the cheese: Reduce the heat to low. Stir in the cheddar and Parmesan until melted and smooth.
- Assemble the gratin: Arrange the broccoli and cauliflower evenly in the prepared baking dish. Pour the creamy cheese sauce over the vegetables, making sure everything is coated.
- Prepare the topping: In a small bowl, combine the panko breadcrumbs, melted butter, cheddar, and Parmesan cheese.
- Add the topping: Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake: Bake uncovered for 25–30 minutes, until the sauce is bubbling and the topping is golden brown.
- Rest and serve: Let the gratin rest for 5–10 minutes before serving so the sauce can settle.
Notes
- Avoid overcooking the vegetables during blanching; they will continue cooking in the oven.
- Drain and dry the vegetables well to prevent a watery cheese sauce.
- Warm the milk before adding it to the roux to help create a smooth sauce.
- Use freshly grated cheese for better melting.
- For extra crunch, lightly toast the panko breadcrumbs in butter before adding them to the topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg