Cheesy Cauliflower and Broccoli Gratin

Indulge in the comforting goodness of Cheesy Cauliflower and Broccoli Gratin—a perfect side dish for your summer cookouts and BBQs. This creamy, cheesy delight elevates your vegetables while offering a satisfying crunch on top. With just a few ingredients and effortless preparation, it's an easy weeknight dinner that everyone will love. Serve it alongside your favorite grilled meats and enjoy a vibrant, nourishing meal. Try it tonight and save this recipe for your next gathering!

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Ingredients

1 medium head of cauliflower, cut into bite-sized florets

1 medium head of broccoli, cut into bite-sized florets

2 tablespoons extra virgin olive oil

3 cloves of garlic, finely minced

1 cup heavy cream

1 cup sharp cheddar cheese, freshly shredded

1 cup Gruyère cheese, freshly shredded

1/2 cup Parmesan cheese, freshly grated

1 teaspoon Dijon mustard

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

1 cup panko breadcrumbs

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

Prepare the Vegetables: In a large pot, bring salted water to a rolling boil. Carefully add the cauliflower and broccoli florets, cooking them for about 4 minutes or until they are just tender but still crisp. Drain the vegetables and set them aside in a colander to allow any excess water to evaporate.

Sauté the Garlic: While the vegetables are draining, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Keep an eye on the garlic to prevent it from burning.

Make the Cheese Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the Dijon mustard and ground nutmeg, then season with salt and pepper to taste. Gradually incorporate the sharp cheddar, Gruyère, and half of the grated Parmesan cheese into the mixture, stirring continuously until all the cheeses are melted and the sauce is creamy and smooth.

Combine Vegetables and Sauce: In a large mixing bowl, gently combine the cooked cauliflower and broccoli with the cheese sauce. Stir carefully until all the florets are evenly coated in the rich sauce.

Prepare for Baking: Transfer the cheese-coated vegetable mixture into a greased baking dish, spreading it out evenly.

Top with Breadcrumbs: In a small bowl, combine the panko breadcrumbs with the remaining Parmesan cheese. Mix well and sprinkle this breadcrumb mixture generously over the top of the vegetable and cheese mixture.

Bake the Gratin: Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the top is beautifully golden brown and bubbling at the edges.

Garnish and Serve: Once baked, carefully remove the gratin from the oven and allow it to cool for a few minutes. Just before serving, sprinkle freshly chopped parsley on top for a pop of color and freshness.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Serve the gratin directly in the baking dish for a rustic look or spoon individual servings onto plates. A light sprinkle of additional parsley and a few extra cheese shavings can enhance the presentation!