Broccoli and Cauliflower Gratin

8 servings
Active Time
Cook Time
Total Time
An easy side dish for the holidays, or any day. View full blog post from Karly, here.

By: Karly Campbell, Buns in My Oven


  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground pepper
  • 1 1/2 cups whole milk
  • 1 package (6 ounces) Roth® Original Havarti Cheese, shredded
  • 1/4 cup Panko bread crumbs
  • 1 tablespoon chopped parsley


  1. Heat oven to 350°F.
  2. Butter bottom and sides of a 9×13 baking dish with one tablespoon butter. Add broccoli and cauliflower; sprinkle with 1/2 teaspoon of salt and 1 teaspoon pepper. Bake for 20 minutes, stirring once halfway through.
  3. Start cheese sauce when the vegetables have 8 minutes left to bake. To make cheese sauce, melt the remaining 3 tablespoons of butter in a medium saucepan. Add garlic to the melted butter and cook, stirring constantly, for 1 minute.
  4. Whisk in flour, remaining teaspoon of salt, and remaining teaspoon of pepper. Cook for 1 minute. Slowly add milk to the flour mixture, whisking constantly. Cook, whisking constantly, for 4-5 minutes or until mixture reaches the consistency of a thin gravy. Remove from heat and whisk in Original Havarti Cheese until the sauce is smooth and creamy.
  5. Remove vegetables from the oven and stir. Pour cheese sauce evenly over vegetables and sprinkle top with the Panko breadcrumbs. Return to oven for 10 minutes.
  6. Place pan under broiler until the breadcrumbs are browned, about 2 minutes. Remove from the oven, sprinkle with parsley, and serve immediately