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
By: Karly Campbell, Buns in My Oven
Ingredients
- 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
Method
- Heat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.