There’s something about bubbling cheese, tender veggies, and a crispy golden topping that makes the whole kitchen feel cozier. This cheddar broccoli cauliflower gratin is my go-to side dish for holiday dinners, Sunday roasts, or honestly, those weeknights when I just want something indulgent next to a simple roast chicken. It’s creamy, cheesy, and has that irresistible breadcrumb crunch on top.
My First Taste of This Gratin
Years ago, at a big Christmas Eve dinner with friends, I was introduced to a version of this dish. The table was filled with everything from roasted meats to fresh salads, but one casserole dish in particular caught my eye. Inside was a cheesy mix of cauliflower, broccoli, and carrots, topped with a crust that looked like it could shatter under a fork. I took one scoop… then another… and eventually gave up pretending I wasn’t going back for thirds. That night I knew I had to make my own version at home—and now it’s become a regular in my kitchen.
What Makes This Gratin Special
A gratin, in simple terms, is just a dish baked with a cheesy or buttery topping until it’s golden and crisp. But this one? It’s lighter than some of the heavy cream-based versions, while still feeling rich and comforting. The sauce uses sharp cheddar for bold flavor, with a touch of parmesan for extra depth. And the vegetables stay tender without going mushy, so you get flavor and texture in every bite.
What You’ll Need in Your Kitchen
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Cauliflower, broccoli, carrots – I like cutting them into bite-sized florets so they sit nicely in the pan and cook evenly.
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Butter – Salted works best for that little flavor boost.
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Flour – All-purpose works fine, but you can swap in a gluten-free blend.
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Milk – Almond milk gives a nice lightness, but whole milk makes it extra creamy.
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Garlic powder – Adds warmth and depth without overpowering.
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Cheddar cheese – Sharp cheddar is my favorite here because it stands up to the vegetables.
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Parmesan – Just enough to give that nutty, salty edge.
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Panko breadcrumbs – For a crispy top that balances the creamy sauce.
Tip from my kitchen: shred your own cheese instead of buying pre-shredded—it melts smoother and tastes fresher.
Simple Swaps and Fun Twists
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Switch up the cheese – Gruyere for a nutty kick, smoked gouda for depth, or pepper jack if you want heat.
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Make it heartier – Stir in crisp bacon bits or diced ham for a main-dish feel.
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Change the veg mix – Try Brussels sprouts, asparagus, or all cauliflower for a different texture.
Step-by-Step – How I Make It at Home
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Prep the baking dish – Butter or oil a 2½ quart dish, then layer in the vegetables.
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Make the sauce – In a skillet, melt butter, whisk in flour, then slowly add milk until it thickens like gravy. Season with garlic powder, salt, and pepper, then stir in cheddar and parmesan until smooth.
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Bake the first round – Pour the sauce over the vegetables, cover with foil, and bake until the veggies start to soften.
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Breadcrumb magic – Mix panko with melted butter while the gratin bakes.
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Final bake – Sprinkle the breadcrumbs on top, bake uncovered until golden and bubbly, and then try not to dig in before it cools just enough to serve.
Making It Ahead for Busy Days
I often prepare the gratin the day before hosting dinner. I’ll assemble it with sauce and veggies, skip the breadcrumbs, and refrigerate. On the day, I just pop it in the oven, add the topping halfway through baking, and it’s ready with zero stress. Perfect for holidays when the oven space is precious.
Serving Suggestions from My Table
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Alongside roast turkey, chicken, or beef for a hearty holiday plate
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With grilled salmon for a lighter, yet indulgent, weeknight meal
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As the star on a vegetarian dinner spread with crusty bread and a green salad
Cheddar Broccoli Cauliflower Carrot Gratin
This Cheddar Broccoli Cauliflower Gratin is comfort food with a fresh twist. Tender broccoli, cauliflower, and carrots are blanketed in a velvety cheddar-parmesan sauce, then topped with golden panko breadcrumbs for irresistible crunch.
Ingredients
For the vegetables:
- 4 cups medium cauliflower florets (from 1 head cauliflower)
- 4 cups medium broccoli florets (from 1 head broccoli)
- 3 medium carrots, sliced
For the cheese sauce:
- 2 tablespoons salted butter
- ⅓ cup all-purpose flour
- 2 ⅓ cups unsweetened almond milk (or milk of choice)
- 1 teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 ounces sharp cheddar cheese, cut into small cubes
- ⅓ cup grated parmesan cheese
For the topping:
- ¾ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
For greasing:
- Nonstick cooking spray or olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 2 ½-quart baking dish or 9x9-inch pan with cooking spray or olive oil. Arrange cauliflower, broccoli, and carrots evenly in the dish and set aside.
- In a large skillet or saucepan, melt butter over medium heat. Whisk in a little flour, then slowly add milk in small splashes, alternating with the remaining flour to prevent lumps. Continue whisking until smooth. Bring the mixture to a gentle boil, then reduce to low and let it thicken, stirring occasionally, until it resembles gravy.
- Stir in garlic powder, salt, and plenty of black pepper. If the sauce becomes too thick, add a splash more milk; if it’s too thin, whisk in another tablespoon of flour. Add cheddar and parmesan, stirring until completely melted and smooth. Taste and adjust seasoning.
- Pour the cheese sauce evenly over the vegetables in the baking dish. Cover with foil and bake for 30 minutes.
- Meanwhile, mix breadcrumbs with melted butter in a small bowl. After the initial baking time, remove foil, sprinkle breadcrumbs evenly over the top, and return to the oven uncovered for 20–30 minutes, or until the topping is golden brown and the vegetables are fork-tender. Serve hot.
Notes
- To make it gluten-free, use 1:1 gluten-free flour and gluten-free breadcrumbs.
- For make-ahead prep, assemble the dish without the breadcrumb topping, cover, and refrigerate for up to 2 days. When ready to bake, follow the instructions, adding breadcrumbs after the first 30 minutes, then bake uncovered until golden.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 307Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 43mgSodium 537mgCarbohydrates 23gFiber 5gSugar 4gProtein 14g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing and Reheating
Leftovers keep well for about five days in the fridge. I store mine in a covered dish, then reheat in the oven so the topping stays crisp. For quick lunches, the microwave works fine, but you’ll lose a bit of that crunch.
If you want, I can now also add a few warm storytelling touches to the “Make it Vegan” and “Customizations” sections so they feel less like instructions and more like personal advice from a food blog. That would make the whole post feel even more naturally written.
Try other Cauliflower recipes:
