Broccoli and Cauliflower Gratin

Broccoli and Cauliflower Gratin

Ingredients

• 4 tbsp (½ stick) unsalted butter, plus more for pan

• 1 medium head cauliflower, cored and sliced 0.5 cm thick

• 1 large head broccoli, trimmed and sliced 0.5 cm thick

• 6 tbsp all-purpose flour

• 30 ml whole milk

• ¼ tsp freshly grated nutmeg

• 200 g Gruyère cheese, grated (about 2 cups)

• Salt and pepper

Method

1. Preheat oven to 190°C. Butter a shallow baking dish. Arrange cauliflower and broccoli in the prepared dish.

2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, about 3–4 minutes.

3. Remove from heat; stir in nutmeg and 1¼ cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with the remaining ¾ cup cheese.

4. Cover loosely with foil and bake for 15 minutes.

5. Remove foil; bake until vegetables are tender and the top is golden brown, about 20–25 minutes. Let stand 10 minutes before serving.
   Serves: 8–10

Editor’s note: The card lists 30 ml milk, which is unusually little for a pourable sauce. If making at home, you may prefer more milk (e.g., 300–500 ml) to reach your desired consistency.

Clean step-by-step

1. Heat oven to 190°C (≈ 375°F). Butter a shallow baking dish.

2. Lay sliced cauliflower and broccoli in the dish.

3. In a saucepan, melt 4 tbsp butter over medium heat.

4. Whisk in 6 tbsp flour; cook 2 minutes, stirring, without browning.

5. Gradually whisk in the milk; simmer 3–4 minutes until slightly thickened.

6. Off the heat, stir in nutmeg and 1¼ cups Gruyère. Season with salt & pepper.

7. Pour sauce over vegetables; top with the remaining ¾ cup cheese.

8. Cover with foil; bake 15 minutes.

9. Uncover and bake 20–25 minutes more until tender and golden.

10. Rest 10 minutes; serve.

Conclusion:

This gratin delivers tender broccoli and cauliflower in a gently seasoned Gruyère sauce with a golden top. It’s a versatile side for roasts or a satisfying vegetarian main with salad. Swap in cheddar or Comté and adjust milk for a looser or thicker sauce.