Empty My Fridge
Cheddar Broccoli Cauliflower Gratin
Ingredients
- Cooking spray · for greasing the baking dish
- Broccoli4 cups
- Cauliflower4 cups
- Carrot · thinly sliced3
- Butter · melted4 tbsp
- Flour⅓ cups
- Milk2 ⅓ cups
- Garlic powder1 tsp
- Salt½ tsp
- Black pepper · ground
- Cheddar cheese8 oz
- Parmesan cheese · grated⅓ cups
- Breadcrumb¾ cups
Instructions
- Preheat the oven to 375°F. Grease a 2½-quart baking dish or 11x7-inch pan. Put the broccoli, cauliflower and sliced carrots in the dish and set aside.
- Melt 3 tablespoons butter in a large pan over medium heat. Whisk in the flour, then gradually add the milk, whisking out lumps. Bring to a gentle boil, then lower to low and simmer a few minutes, stirring often, until thick like gravy. Stir in garlic powder, ½ teaspoon salt and lots of black pepper. If too thick, add a splash of milk; if too thin, whisk in another tablespoon of flour.
- Stir in the cheddar and parmesan until fully melted. Taste and add more salt and pepper if desired.
- Pour the sauce evenly over the vegetables, cover with foil and bake for 30 minutes.
- Mix the panko with 1 tablespoon melted butter.
- Remove the foil, scatter the breadcrumbs over the vegetables and bake uncovered for 20 to 30 more minutes, until the crumbs are slightly golden and the vegetables are fork-tender. Serves 6 to 8.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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CheeseMilkCarrotParmesan cheeseBreadcrumbCheddar cheeseBroccoliCauliflower
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