Description
This Broccoli Cauliflower Bake, also known as Vegetable au Gratin, features tender steamed broccoli and cauliflower florets smothered in a creamy, cheesy sauce and topped with a crispy breadcrumb crust. Baked to golden perfection, it's a comforting side dish perfect for family dinners or holiday meals.
Ingredients
Vegetables
- 4 to 4.5 cups broccoli florets (about 1 small head or 3/4 pound)
- 4 to 4.5 cups cauliflower florets (about half a large head or 3/4 pound)
Sauce
- 1/3 cup unsalted butter (divided, 5 tablespoons total)
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Cheese and Topping
- 6 ounces shredded mozzarella, provolone, Parmesan, Asiago and/or cheddar cheese (divided: 2 oz for sauce, 4 oz for topping)
- 2 to 3 tablespoons unseasoned panko bread crumbs
- Chopped chives or green onion for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the casserole at the end.
- Steam the vegetables: Place broccoli and cauliflower florets into a steamer basket over boiling water, cover, and steam for 6 to 8 minutes until just tender-crisp. Remove and set aside; they will soften further during baking.
- Melt butter: In a heavy-bottomed saucepan over medium heat, melt 1/4 cup (4 tablespoons) of unsalted butter to begin making the sauce.
- Make the roux: Whisk in the flour to the melted butter to create a paste, cooking and stirring for 1 to 2 minutes, which helps to remove the raw flour taste.
- Add milk gradually: Slowly add milk, about 1/4 cup at a time, whisking continuously until the mixture thickens and coats the back of a spoon. This process should take 8 to 10 minutes.
- Season the sauce: Stir in garlic powder, salt, onion powder, black pepper, and ground nutmeg to flavor the béchamel sauce.
- Add cheese to the sauce: Remove the saucepan from heat and stir in 1/2 cup (2 ounces) of shredded cheese until fully incorporated and melted into the sauce.
- Combine vegetables and sauce: Add the steamed broccoli and cauliflower to the cheese sauce, folding gently to coat all the florets evenly.
- Prepare baking dish: Grease a 9 to 10-inch baking dish with the remaining 1 tablespoon of butter to prevent sticking.
- Assemble casserole: Pour the broccoli and cauliflower mixture into the prepared baking dish, spreading it out into an even layer.
- Add topping: Sprinkle the remaining 1 cup (4 ounces) of shredded cheese evenly over the top, then scatter 2 to 3 tablespoons of unseasoned panko bread crumbs for a crispy crust.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes until the casserole is bubbly and the cheese has melted and browned slightly.
- Garnish and serve: Optionally, sprinkle freshly chopped chives or green onions over the top before serving. Enjoy your creamy, cheesy vegetable au gratin!
Notes
- Steaming vegetables just until tender-crisp ensures they keep a nice bite after baking; steam longer if you prefer softer veggies.
- You can use a cheese blend of your choice—mozzarella, provolone, Parmesan, Asiago, cheddar, or any combination works well.
- For a richer sauce, use whole milk, but you can substitute with 2% milk if desired.
- To add extra flavor, consider mixing herbs like thyme or rosemary into the sauce.
- If you prefer a gluten-free version, substitute regular flour and panko breadcrumbs with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
