Description
This Broccoli and Cauliflower Gratin is a cheesy, comforting side dish with tender florets baked in a creamy, garlic-infused sauce, topped with a crispy, golden breadcrumb crust. The ultimate comfort food to complement any meal.
Ingredients
For the Broccoli and Cauliflower Gratin:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for a richer sauce)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Swiss cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- ½ cup breadcrumbs (preferably panko for extra crunch)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Start by preparing the vegetables. Bring a large pot of water to a boil, and add a pinch of salt. Once the water is boiling, add the broccoli and cauliflower florets. Blanch them for 2-3 minutes, just until they are bright green and slightly tender. The vegetables should still have a bit of crunch, as they will continue to cook in the oven.
Once blanched, drain the vegetables well and set them aside to cool slightly. You can also run them under cold water to stop the cooking process and keep the vibrant green color intact.
In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to form a roux. Continue to cook the mixture for 1-2 minutes to eliminate the raw flour taste, stirring constantly.
Slowly add the milk to the roux, whisking constantly to create a smooth sauce. Bring the mixture to a gentle simmer, and cook for 3-5 minutes, or until it thickens to the consistency of heavy cream. Be sure to stir frequently to avoid any lumps.
Once the sauce has thickened, stir in the shredded cheddar and Gruyère cheeses. Continue to stir until the cheese has completely melted and the sauce is smooth and creamy. Season the sauce with garlic powder, onion powder, salt, black pepper, and nutmeg (if using). Taste the sauce and adjust the seasoning to your liking.
Preheat your oven to 375°F (190°C).
In a lightly greased 8×8-inch (or similarly sized) baking dish, arrange the blanched broccoli and cauliflower florets in an even layer. Pour the cheese sauce over the vegetables, ensuring they are evenly coated.
In a small bowl, combine the breadcrumbs with a tablespoon of melted butter. This will give the topping a rich, golden color and extra crunch. Sprinkle the buttered breadcrumbs evenly over the top of the gratin.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy. The cheese sauce should be bubbling around the edges. If you want an extra crispy topping, you can broil the gratin for an additional 2-3 minutes at the end of the baking time.
Remove the gratin from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and a hint of freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 12-15g