Broccoli and Cauliflower Gratin

Broccoli and Cauliflower Gratin

foodfanatic

"This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!"
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Ingredients

1 h 22 m servings 527 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
  2. Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
  3. Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
  4. Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
  5. Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
  6. Bake in preheated oven until bubbly and golden brown, about 30 minutes.

Footnotes

  • Cook's Notes:
  • This recipe works great with older cheese.
  • If you like your sauce spicy, you can add a bit of cayenne with the black pepper and mustard.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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Skipped breadcrumbs and added cooked pasta instead to make it a complete vegetarian meal. Kids loved it!

Delicious way to get your veggies. I adapted by using less cauliflower and adjusted the other ingredients accordingly. I also added a dash of Dijon mustard with gave it a nice zing.

My husband and I thought this was good, but my kids didn't like the breadcrumbs on top. Darn kids! It went well with our meatloaf and baked potatoes tonight.

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