Easy Broccoli and Cauliflower Gratin with Cream and Cheese
This creamy, cheesy vegetable gratin features tender broccoli and cauliflower baked in a rich cream sauce with melted cheese and golden crust. A comforting side dish or light vegetarian main that's simple and satisfying.
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.
Notes
Use strong-flavored cheese like Gruyère, Biraghi, or cheddar.
Don’t overcook the vegetables during boiling — they should stay firm.
You can prepare this ahead and bake just before serving.
Add a pinch of nutmeg or garlic powder for extra depth.