Cheesy Broccoli & Cauliflower Gratin
A rich, creamy, oven-baked classic with tender veggies and a golden cheesy crust—perfect as a side or even a main.
🛒 Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 ml) milk
1 cup (100 g) shredded cheddar cheese
½ cup (50 g) grated parmesan cheese
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, but great flavor)
For topping
½ cup breadcrumbs
2 tbsp melted butter
👩🍳 Instructions
- Prep the vegetables
Preheat oven to 190°C (375°F).
Bring a pot of salted water to a boil.
Blanch broccoli and cauliflower for 3–4 minutes, then drain well. - Make the cheese sauce
In a saucepan, melt butter over medium heat.
Stir in flour and cook for 1–2 minutes (don’t brown).
Gradually whisk in milk until smooth.
Add garlic, salt, pepper, and nutmeg.
Cook until thickened (about 3–5 minutes).
Stir in cheddar and half of the parmesan until melted. - Assemble
Place drained vegetables in a baking dish.
Pour cheese sauce evenly over them.
Mix breadcrumbs with melted butter and sprinkle on top.
Add remaining parmesan over the breadcrumbs. - Bake
Bake for 25–30 minutes until bubbly and golden brown on top. - Serve
Let sit for 5 minutes, then serve warm.
🍽️ Tips & Variations
Add cooked chicken or bacon for a hearty main dish
Swap cheddar for Gruyère or mozzarella
Add a pinch of chili flakes for a little heat
For extra crispiness, broil for 2–3 minutes at the end