Easy Broccoli and Cauliflower Gratin with Cream and Cheese
This cozy and cheesy broccoli and cauliflower gratin is the perfect side dish or light vegetarian main. Tender florets are simmered briefly, then coated in a creamy, cheesy sauce made with butter, flour, cream, and lots of love. It’s baked until bubbling and golden – the kind of dish that brings warmth to your table and comfort to your day.
Whether you’re making it for a relaxed weekend dinner, a family holiday, or just to use up some veggies, this gratin always delivers that “made at home” magic. The creaminess, the simplicity, the golden crust – it feels special, but couldn’t be easier. A little moment of quiet joy, straight from the oven.
Why You’ll Love This Recipe
- Quick prep – 10 minutes and into the oven
- Ultra creamy and cheesy
- A great way to enjoy more veggies
- Perfect as a side dish or light main
- Easy to prep ahead and reheat
- Kid-friendly and freezer-friendly
Ingredients You’ll Need
- Broccoli
- Cauliflower
- Heavy cream (10–15%)
- Grated cheese (Biraghi, cheddar, or Gruyère)
- Butter
- All-purpose flour
- Salt and pepper
How to Make Broccoli and Cauliflower Gratin
- Prepare the vegetables:
Cut broccoli and cauliflower into small florets. Soak them in salted water for 5 minutes, then rinse.
- Boil briefly:
Bring a large pot of salted water to a boil. Add the florets and cook for 5 minutes. Drain and set aside.
- Make the cheese sauce:
In a saucepan, melt the butter over medium heat. Add the flour and stir for 1–2 minutes to form a roux.
Slowly whisk in the cream. Bring to a gentle boil and let thicken slightly.
- Add cheese and seasoning:
Stir in about two-thirds of the grated cheese. Add salt and pepper to taste.
- Assemble the gratin:
Place the blanched vegetables into a greased baking dish. Pour the cheese sauce evenly over the top.
Sprinkle with the remaining cheese.
- Bake:
Preheat oven to 180°C (350°F). Bake the gratin for 15 minutes.
- Grill for a golden crust:
Switch to top grill (broiler) mode and bake for an additional 5 minutes or until the top is golden and bubbly.
- Serve hot with crusty bread or as a side to chicken, fish, or grains.
Tips for the Best Result
- Use strong-flavored cheese like Gruyère, cheddar, or Biraghi for extra richness
- Full-fat cream gives the sauce its silky texture
- Don’t overboil the veggies — 5 minutes keeps them tender but not mushy
- You can prep this dish ahead and bake before serving
- Add a pinch of nutmeg or garlic powder for depth of flavor
FAQ
Can I use frozen broccoli or cauliflower?
Yes! Thaw and drain well before using. You can skip the blanching step.
What cheese works best for this recipe?
Any melting cheese: Gruyère, mozzarella, cheddar, or a mix. Even parmesan on top works great.
Can I make this gluten-free?
Yes. Use gluten-free flour or cornstarch to thicken the sauce.
Is this a main dish or a side dish?
It works beautifully as both! Serve with salad or protein to make it a full meal.
Easy Broccoli and Cauliflower Gratin with Cream and Cheese
Ingredients
- 1 head broccoli cut into small florets
- 1 head cauliflower cut into small florets
- 500 ml cream 10–15%
- 150 g grated cheese such as Biraghi or cheddar
- 1 tbsp all-purpose flour about 20 g
- 2 tbsp unsalted butter
- Salt and black pepper to taste
Instructions
- Cut broccoli and cauliflower into small florets.
- Soak in salted water for 5 minutes, then drain.
- Boil in salted water for 5 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat.
- Add flour and stir for 1–2 minutes until smooth.
- Pour in cream and bring to a gentle boil.
- Stir in ⅔ of the grated cheese. Season with salt and pepper.
- Place vegetables in a greased baking dish.
- Pour cheese sauce over the top.
- Sprinkle with remaining cheese.
- Bake at 180°C (350°F) for 15 minutes.
- Switch to top grill/broiler for 5 minutes until golden.
- Serve warm as a side or light main.
