Cauliflower and Broccoli Gratin Recipe
A French cauliflower and broccoli bake in a delicate cream-and-cheese sauce is how French moms sneak vegetables into their kids’ meals. It’s often served as a side dish to meat, but in many homes it takes center stage with just a piece of baguette on the side. The flavor is reminiscent of vegetables mixed with a pasta-style sauce, baked under a golden crust.
This gratin combines simple vegetables with a classic French-style cream and cheese sauce, turning everyday ingredients into a comforting, elegant dish with a rich, golden crust.
Chef's tips
Make sure the vegetables are well drained before baking so the sauce doesn’t become watery. If the sauce seems too thick before baking, you can thin it with a splash of milk; if it’s too thin, cook it a bit longer over low heat, stirring constantly.
How to serve
Serve with a crisp green salad dressed with mustard vinaigrette and slices of fresh baguette to soak up the sauce. It also works well as a side to roast chicken, pork loin, or baked fish.
Ingredients
- cauliflower medium, cut into florets - 0.5 piece
- broccoli medium, cut into florets - 0.5 piece
- butter - 30 g
- wheat flour - 30 g
- milk warm - 350 ml
- cream 30% or 36% - 50 ml
- yellow cheese grated, good melting - 120 g
- nutmeg grated, optional - 0.25 teaspoon
- salt to taste
- white pepper or black, to taste
- breadcrumbs for sprinkling on top - 2 tablespoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter.
- Divide the cauliflower and broccoli into small florets, rinse, and place in a large pot of salted boiling water. Cook for 3–4 minutes from the moment it comes back to the boil, until slightly tender but still firm.
- Drain the vegetables in a colander and briefly rinse with cold water to stop the cooking. Set aside to drain very well.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1–2 minutes until you get a thick, lump-free paste, but do not let it brown.
- Gradually pour in the warm milk, whisking vigorously all the time until the sauce is smooth and begins to thicken. Cook for 3–4 minutes over low heat, stirring, until it has the consistency of thick cream.
- Add the cream, half of the grated cheese, nutmeg, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
- Spread the cauliflower and broccoli florets evenly over the bottom of the baking dish. Pour the cheese sauce over them, making sure it seeps between the vegetables.
- Sprinkle the top with the remaining cheese and the breadcrumbs.
- Bake for 20–25 minutes, until the top is deeply golden and the sauce is gently bubbling around the edges. Let stand for 5–10 minutes before serving so the gratin can set slightly.
Storage
Przechowuj w lodówce, najlepiej w tym samym naczyniu, przykryte folią. Podgrzewaj w 170°C około 15 minut. Możesz zamrozić porcje, ale po rozmrożeniu sos może być nieco rzadszy.
This gratin is one of those dishes that feels both homely and a bit festive. It’s perfect for using up a head of cauliflower and broccoli in a way that even picky eaters enjoy.
