Description
A creamy, cheesy vegetable au gratin with broccoli and cauliflower florets baked to golden perfection. Cozy, indulgent, and weeknight-friendly.
Ingredients
Units
Scale
- 4 cups broccoli florets (fresh preferred)
- 4 cups cauliflower florets (fresh preferred)
- 2 tablespoons olive oil
- 1/2 cup onion, chopped or minced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (or gluten-free/almond flour)
- 2 cups half and half (or cream/milk/plant-based milk)
- 1 cup Swiss cheese, shredded
- 1 cup white cheddar cheese, shredded
- 1/2 cup Parmesan cheese + 2 tablespoons extra for topping
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons melted butter
- 1/2 cup panko breadcrumbs (or gluten-free)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.
- Steam broccoli and cauliflower until crisp-tender (~5 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium. Add onions; sauté 5 minutes until translucent. Add garlic; stir 30 seconds.
- Add flour and stir until golden.
- Gradually whisk in half and half, ½ cup at a time, until thick and smooth.
- Reduce heat. Stir in Swiss, cheddar, and ½ cup Parmesan until melted. Add nutmeg, salt, and pepper.
- Add vegetables to sauce and gently combine. Pour into prepared dish.
- In a bowl, mix melted butter, breadcrumbs, and 2 tbsp Parmesan. Sprinkle over top.
- Bake for 25 minutes or until bubbly and golden. Serve hot.
Notes
Use freshly shredded cheese for best flavor. Steam vegetables until just tender. Refrigerate leftovers up to 4 days or freeze for 3 months. Reheat at 350°F or in the microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg