Every holiday season, my husband’s good family friend, Lori, throws a huge celebration filled with food, cocktails, and good company. She makes incredible savory chicken and dumplings, an outrageously good apple walnut spinach salad, and years ago, she introduced a new-to-me cheesy veggie gratin filled with cauliflower, carrots, and broccoli.
I knew I really liked it after one bite of cheddar goodness, but after scooping seconds and then thirds onto my plate, I realized that a true love affair was going down between me and this fabulous gratin.
Safe to say, my version of Lori’s cheddar broccoli cauliflower gratin has become an AK staple for holidays, weeknight meals, and “just because.” It’s the perfect cheesy side dish to impress guests at your Easter brunch this year!
What is a “gratin?”
Gratin refers to a recipe that’s topped with butter, cheese, and/or breadcrumbs and then baked so that a nice crust forms. In my Dad’s famous cheesy au gratin potatoes, the potatoes are covered in a delicious cheese sauce and baked to bubbly perfection. In this cauliflower broccoli gratin, we’re adding both cheese sauce and breadcrumbs to get a lovely toasty texture on top.
Ingredients in this cheddar broccoli cauliflower gratin
This veggie gratin is made with a lightened-up sharp cheddar cheese sauce that only uses a few tablespoons of butter, yet is still rich, flavorful, and generously coats all of the veggies with plenty of cheesy love. Here’s what you’ll need to make it:
- Vegetables: we’re adding cauliflower, broccoli, and carrots, just like in Lori’s gratin! Be sure your florets are cut small enough to fit nicely in your pan.
- Butter: I prefer salted butter in both cooking and baking, simply because it adds just a little more flavor.
- Flour: you can use all-purpose flour, but know that whole wheat or a 1:1 gluten-free all purpose flour are also options.
- Milk: I love using whole milk here, for a touch of richness.
- Garlic powder: essential for adding additional flavor to the cheese sauce!
- Cheese: I typically use cheddar cheese and parmesan cheese in this recipe, but see below for even more cheese options! I always recommend shredding your own cheese from a block of cheese so that it melts well. Pre-shredded bags of cheese have stabilizers that prevent them from melting uniformly.
- Panko bread crumbs: the topping of this gratin is optional, but I highly recommend it! Everyone loves a good crunchy breadcrumb coating. Use gluten-free breadcrumbs to keep the dish gluten-free!
Easy ways to customize this gratin
This cheddar broccoli cauliflower gratin is easy to make and even easier to customize! Here are some great ways to make it your own:
- Choose your cheese. I love the flavor that cheddar and parmesan give this dish, but feel free to use your favorite cheese! Gruyere, a smoky gouda, or even a spicy cheese would be delicious.
- Go extra savory. If you’re not serving vegetarians, I think adding cooked bacon or ham to the cheese sauce would be SO delicious.
- Pick the veggie ratio. Feel free to use any combo of veggies you’d like! All cauliflower or all broccoli would work just as well.
Can I make it dairy-free or vegan?
Sure! Feel free to use vegan butter, dairy-free milk, and your favorite (melty) vegan cheeses in this recipe to make a dairy-free and vegan cauliflower broccoli gratin.
Cheesy cauliflower broccoli gratin in 5 simple steps
- Prep your pan. Grease a 2 1/2 quart baking dish with cooking spray and add all of your veggies.
- Make the cheese sauce. Melt butter in a skillet over medium heat and make a roux by alternating flour and milk, whisking to combine. Bring the mixture to a boil, then reduce it to low and stir it every so often until a gravy-like texture forms. Stir in the seasonings, then fold in all of the cheese.
- Assemble the gratin. Pour your cheese sauce all over the veggies, cover with foil, and bake.
- Prep your bread crumbs. While the gratin is baking, mix the bread crumbs with melted butter.
- Top, bake & serve. Remove the gratin from the oven, top with bread crumbs, and then bake it again until the veggies are fork-tender. Serve & enjoy!
Make it ahead of time
If you want to make this recipe ahead of time and save time on Easter, simply:
- Make the recipe as directed, but do NOT add breadcrumbs.
- Cover with foil and place the pan in the fridge for up to a day or two.
- Once ready to enjoy, bring to room temperature first, then bake as directed in the instructions: add the breadcrumbs after 30 minutes of baking, then bake again uncovered.
Tools you’ll need
Get all of my kitchen essentials here!
Storing & reheating tips
- To store: simply store this broccoli cauliflower gratin in the refrigerator in individual, airtight containers or cover the entire pan and place it in the refrigerator. It will stay good for up to 5 days.
- To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.
More great side dishes
Get all of my side dish recipes here, and my Easter recipes here!
I hope you all love this cheddar broccoli cauliflower gratin! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cheddar Broccoli Cauliflower Gratin
by
Scrumptious cheddar broccoli cauliflower gratin with a crispy breadcrumb topping. This delicious cheesy side dish is perfect for serving guests during the holiday season, or pairing with your favorite protein for a yummy weeknight dinner!
Ingredients
- Nonstick cooking spray or olive oil, for greasing the baking dish
- For the veggies:
- 4 cups medium broccoli florets (from 1 head broccoli)
- 4 cups medium cauliflower florets (from 1 head cauliflower)
- 3 medium carrots, thinly sliced
- For the cheese sauce:
- 3 tablespoons salted butter
- ⅓ cup all purpose flour
- 2 ⅓ cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- Lots of freshly ground black pepper
- 8 ounces sharp cheddar cheese, cut into small cubes
- ⅓ cup grated parmesan cheese
- For the topping:
- ¾ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Instructions
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Prep your pan: Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 11×7 inch baking pan with nonstick cooking spray. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
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Make the roux: In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in the flour and then slowly add in milk, a little bit at a time, vigorously whisking away any lumps. Bring mixture to a gentle boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
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Add the cheese: Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
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Bake: Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
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Make the breadcrumb topping: In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.
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Top and bake: After 30 minutes of baking time, remove the foil from the baking dish, evenly sprinkle breadcrumbs on top of the veggies and bake UNCOVERED for 20-30 minutes more until breadcrumbs are slightly golden brown and veggies are fork tender. Serve 6-8.
Recipe Notes
Make it ahead of time: simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.
See the full post for more tips, tricks, and ways to customize this gratin!
Nutrition
Serving: 1serving (based on 8)Calories: 248calCarbohydrates: 18.2gProtein: 12.9gFat: 15.7gSaturated Fat: 8.6gFiber: 3.9gSugar: 3.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 5th, 2019, republished on November 21st, 2021, and republished on November 21st, 2024, and republished on March 17th, 2026.
