I’ve been making this recipe for years, and it’s always a hit!

This cheesy gratin is a delicious and comforting side dish that’s packed with flavor and nutrients. The combination of broccoli and cauliflower provides a healthy dose of vitamins and minerals, while the creamy cheese sauce adds a rich and satisfying element.

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Ingredients:

Ingredient Quantity
Broccoli, cut into florets 1 head
Cauliflower, cut into florets 1 head
Butter 2 tablespoons
All-purpose flour 2 tablespoons
Whole milk 1 1/2 cups
Shredded cheddar cheese 1 cup
Grated Parmesan cheese 1/2 cup
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Salt and pepper To taste
Breadcrumbs (optional) 1/2 cup
Fresh parsley for garnish (optional)

Instructions:

  1. Preheat Oven: Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Blanch Vegetables: Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets and cook for 3-4 minutes, until slightly tender. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
  3. Prepare Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually pour in milk while whisking to avoid lumps. Continue cooking sauce for 3-5 minutes until it begins to thicken. Add shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and sauce is smooth and creamy.
  4. Assemble Gratin: Arrange blanched broccoli and cauliflower florets evenly in the greased baking dish. Pour cheese sauce over vegetables, making sure they are fully coated.
  5. Add Toppings: Sprinkle breadcrumbs evenly over the top (optional). Sprinkle a bit more Parmesan or cheddar cheese on top (optional).
  6. Bake: Bake gratin in preheated oven for 20-25 minutes, or until the top is golden and bubbly. For extra crispiness, turn on broiler for the last 2-3 minutes, but watch closely to avoid burning.
  7. Garnish and Serve: Once gratin is done baking, remove from oven and let cool for a few minutes. Garnish with fresh parsley (optional) and serve warm.

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