Broccoli and Cauliflower Gratin
Broccoli and Cauliflower Gratin
Ingredients
For the Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
For the Cheese Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large pot, bring lightly salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until tender-crisp. Drain well and set aside.
⏱️ 10 min
- 3
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min•🌡️ 350
- 4
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk until the sauce is smooth and thickened.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in the shredded gruyere cheese and grated Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
⏱️ 3 min
- 6
Gently fold the blanched broccoli and cauliflower into the cheese sauce, ensuring all the vegetables are well coated.
⏱️ 2 min
- 7
Pour the vegetable and cheese mixture into the prepared baking dish.
⏱️ 1 min
- 8
In a small bowl, combine the breadcrumbs and the melted 1 tablespoon of butter. Sprinkle this mixture evenly over the top of the gratin.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
⏱️ 25 min•🌡️ 375
- 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Cauliflower Gratin
Ingredients
For the Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
For the Cheese Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large pot, bring lightly salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until tender-crisp. Drain well and set aside.
⏱️ 10 min - 3
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min•🌡️ 350 - 4
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk until the sauce is smooth and thickened.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in the shredded gruyere cheese and grated Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
⏱️ 3 min - 6
Gently fold the blanched broccoli and cauliflower into the cheese sauce, ensuring all the vegetables are well coated.
⏱️ 2 min - 7
Pour the vegetable and cheese mixture into the prepared baking dish.
⏱️ 1 min - 8
In a small bowl, combine the breadcrumbs and the melted 1 tablespoon of butter. Sprinkle this mixture evenly over the top of the gratin.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
⏱️ 25 min•🌡️ 375 - 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min