Broccoli Cauliflower Gratin

8 servings
Active Time
Cook Time
Total Time
Boost your veggie intake with this cheesy broccoli cauliflower gratin. Adding an ultra-creamy Havarti cheese sauce ensures every bite is irresistible!

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 (6-oz) package) Roth Creamy Havarti cheese, shredded
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon chopped parsley


  1. Heat oven to 350 degrees F.
  2. Butter the bottom and sides of a 9- x 13-inch baking dish with 1 tablespoon butter. Add broccoli and cauliflower, and sprinkle with 1/2 teaspoon salt and 1 teaspoon pepper. Bake 20 minutes, stirring once halfway through.
  3. When the vegetables have 10 minutes left to bake, start preparing your cheese sauce. Melt the remaining 3 tablespoons butter in a medium saucepan. Add garlic and cook, stirring constantly, for 1 minute.
  4. Whisk in flour, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Cook for 1 minute. Slowly add milk to the flour mixture, whisking constantly. Cook, whisking constantly, for 4 to 5 minutes or until mixture reaches the consistency of a thin gravy. Remove from heat, and whisk in shredded cheese — one handful at a time — until sauce is smooth and creamy.
  5. Remove vegetables from the oven and stir. Pour cheese sauce evenly over vegetables and sprinkle top with breadcrumbs. Return to oven for 10 more minutes.
  6. Switch the oven to broil. Place pan under broiler until the breadcrumbs are browned, about 2 minutes. Watch carefully, as they can burn quickly! Remove from the oven, sprinkle with parsley, and serve.