Cheesy Broccoli and Cauliflower Gratin

Table of Contents

Cheesy Broccoli and Cauliflower Gratin Recipe

This Cheesy Broccoli and Cauliflower Gratin is a rich, comforting side dish that combines tender vegetables with a creamy, cheesy sauce, all baked to golden perfection. Perfect for holidays or weeknight dinners!

Ingredients

3 cups broccoli florets
3 cups cauliflower florets

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole or 2%)

1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon garlic powder

½ teaspoon Dijon mustard
Salt and pepper to taste
½ cup breadcrumbs (panko or regular)

2 tablespoons unsalted butter (melted, for topping)

Instructions

1. Prepare the Vegetables

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 2–3 minutes, until just tender.

Drain and immediately rinse with cold water to stop the cooking. Set aside.

2. Make the Cheese Sauce

In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, until the mixture is lightly golden and bubbly.

Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3–4 minutes until thickened.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, Dijon mustard, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.

3. Assemble the Gratin

Spread the broccoli and cauliflower evenly in the prepared baking dish.

Pour the cheese sauce over the vegetables, making sure they’re well coated.

4. Add the Topping

In a small bowl, mix the breadcrumbs with the melted butter.
Sprinkle the breadcrumb mixture evenly over the top of the gratin.

5. Bake

Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and the sauce is bubbly.
For extra crispiness, broil for an additional 2–3 minutes, watching carefully to prevent burning.

6. Serve

Let the gratin cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Tips

Make Ahead: Assemble the gratin (without the breadcrumb topping) and refrigerate for up to 1 day. Add the topping just before baking.
Cheese Options: Swap cheddar for Gruyère, mozzarella, or your favorite melty cheese for a different flavor profile.
Gluten-Free Version: Use gluten-free breadcrumbs and substitute cornstarch for flour in the cheese sauce.

Enjoy this creamy, cheesy gratin as a hearty side dish or even a vegetarian main course! Let me know if you’d like additional variations or pairing ideas. 😊