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Here’s a comforting and delicious recipe for Cheesy Broccoli and Cauliflower Gratin—a creamy, cheesy side dish that’s perfect for any meal. The combination of tender broccoli and cauliflower topped with a cheesy sauce and a crispy golden crust makes for a mouthwatering dish.
Ingredients:
For the Vegetables:
- 2 cups broccoli florets (fresh or frozen)
- 2 cups cauliflower florets (fresh or frozen)
- 1 tablespoon olive oil (for roasting, optional)
- Salt and pepper, to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded sharp cheddar cheese (you can also use a mix of cheddar, mozzarella, and Gruyère)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
1. Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- If you’re using fresh broccoli and cauliflower, steam or blanch the florets until they’re just tender, about 4-5 minutes. You can also roast them for extra flavor. To roast: toss the florets in olive oil, salt, and pepper, then spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until slightly browned and tender.
- Once the vegetables are cooked, drain any excess water and set them aside.
2. Make the Cheese Sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Once the butter has melted, whisk in the flour and cook for about 1-2 minutes to form a roux (this thickens the sauce).
- Slowly pour in the milk while whisking continuously to avoid lumps. Continue cooking, whisking constantly, until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
- Add garlic powder, onion powder, salt, and pepper to taste. Adjust the seasoning as needed.
3. Assemble the Gratin:
- Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
- Layer the cooked broccoli and cauliflower in the dish, arranging them evenly.
- Pour the cheese sauce over the vegetables, making sure the sauce is spread evenly.
4. Prepare the Topping:
- In a small bowl, mix together the panko breadcrumbs, melted butter, and grated Parmesan cheese (if using). This will give the gratin a crunchy topping.
- Sprinkle the breadcrumb mixture evenly over the cheese sauce.
5. Bake the Gratin:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
- For an extra crispy topping, you can place the gratin under the broiler for 1-2 minutes, watching carefully to avoid burning.
6. Serve:
- Remove from the oven and let the gratin cool for a few minutes before serving. This allows the cheese to set slightly.
- Serve as a side dish with your favorite main course, like roasted chicken, steak, or a vegetarian meal.
Tips:
- Add More Vegetables: You can add other vegetables such as carrots, Brussels sprouts, or even peas to the gratin for more variety and color.
- Make it Gluten-Free: Substitute the all-purpose flour with gluten-free flour or cornstarch to make the dish gluten-free.
- Add Protein: For a heartier meal, you can add cooked chicken, ham, or bacon bits to the gratin for extra flavor and protein.
- Make Ahead: You can prepare the gratin ahead of time, cover it, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s chilled.
This Cheesy Broccoli and Cauliflower Gratin is a perfect side dish that combines the freshness of vegetables with the indulgence of creamy cheese. It’s a crowd-pleaser that everyone will enjoy!