Cheese-Topped Vegetable Gratin Recipe (Broccoli & Cauliflower)
This cheese-topped vegetable gratin recipe combines broccoli, cauliflower, carrot, and peas with a light milk-and-broth sauce, then finishes with a cheddar topping in the oven. The ingredients are simple, the “how to make” steps are quick, and it works well as an easy side dish or a veggie-forward main.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 400°F (200°C). Cut broccoli and cauliflower into bite-size florets. Slice or dice the carrot. You can use the peas straight from frozen.
Par-cook the vegetables
Steam or boil the vegetables for 4–5 minutes until just slightly tender. Drain really well so the gratin doesn’t turn watery.
Make the quick sauce
In a small saucepan, whisk the flour with the milk and chicken broth until smooth. Cook over medium heat, stirring constantly, until thickened, about 3–5 minutes. Stir in black pepper and add a touch of salt if needed.
Assemble with cheese
Transfer the vegetables to a baking dish. Pour the warm sauce over and gently toss to coat. Sprinkle the shredded cheddar evenly on top.
Bake and serve
Bake for 15–20 minutes, just until the top is lightly golden. Let it sit for 5 minutes, then serve warm. It’s great next to roasted chicken, fish, or rice.