Broccoli and Cauliflower Gratin

This broccoli and cauliflower au gratin is a creamy, cheesy baked vegetable side dish that comes together in 45 minutes with simple, everyday ingredients. Roasted veggies, a garlicky Havarti cheese sauce, and a crispy panko topping make this one perfect for weeknights or holiday meals.

Cheese is probably always the answer.

Roasted broccoli is my favorite vegetable on the planet. Those roasty toasty edges just get me every time.

I’m happy to eat it plain, but I also like to live a little and that’s where this ultra creamy, garlicky cheese sauce comes into play.

Totally takes your plain roasted veggies from “fine” to “can I have more of that?”

This broccoli cauliflower gratin does take a little more hands on time than a lot of my easy weeknight recipes, since there is a homemade cheese sauce involved (don’t stress – I’m going to walk you through it!), but the extra effort is totally worth it.

In fact, I’ve been known to serve this side dish for holiday meals. Not too difficult at all, but it does feel a little fancy with the nutty roasted flavors, the garlicky cheese sauce, and that buttery topping.

3 Reasons You’ll Love This Recipe

1. That cheese sauce, though. Creamy, garlicky Havarti sauce poured over roasted veggies and topped with buttery panko crumbs. It’s the type of recipe people will request.
2. Roasting makes all the difference. Skip the bland steamed veggie. Roasting gives the broccoli and cauliflower a nutty depth that holds up beautifully under all that cheesy goodness.
3. Simple ingredients, big results. You’re working with pantry staples here: butter, flour, milk, garlic, and a good melty cheese. Nothing fussy, nothing too difficult to find.

Ingredient Notes:

We’re using fresh broccoli and cauliflower florets along with a bit of oil, butter, and salt & pep.

The cheese sauce starts with butter, flour, and garlic. You’ll also need milk, havarti, salt, and pepper.

The crispy topping calls for panko bread crumbs, butter, and a bit of parsley.

What is Panko?

Panko is a Japanese bread crumb that is light, airy, and crispy. It can be found in most any grocery store. We highly recommend using Panko over traditional bread crumbs in any breading recipe where you want a crispy finished product.

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Swaps & Tips

Cheese: Havarti gives you that super creamy, mild melt, but sharp cheddar works beautifully here too. Gruyere also works great. Both gruyere and havarti can be found in the ‘fancy’ cheese section, rather than with the bags of pre-shredded cheese, at most grocery stores. Aldi has an absolutely delicious and budget-friendly havarti if you happen to shop there.

Smaller batch: This recipe makes 8 servings, which is great for holidays or feeding a crowd. To make a smaller portion for 2-3 people, halve all the ingredients and use an 8×8 baking dish.

Frozen vegetables: Fresh is best for roasting since frozen veggies release too much moisture and won’t get those slightly crispy edges. If fresh isn’t available, frozen does work in a pinch.

Panko vs. regular breadcrumbs: Panko gives you a lighter, crunchier topping. Regular breadcrumbs will still work but won’t be quite as crispy. Crushed butter crackers would also work here.

Step by Step:

Add the broccoli and cauliflower to a baking dish, toss with oil, and season with salt and pepper. Roast for 20 minutes.

Make the cheese sauce while the vegetables roast. Make a roux, whisk in the milk, and once smooth, whisk in the cheese to melt.

Pour the cheese sauce over the vegetables.

Stir together the butter and panko and then sprinkle the mixture over the veggies. Return to the oven for 10 minutes.

Storage

Fridge: Store leftovers in an airtight container for 3-4 days.

Reheat: Warm in a 350°F oven for 10-15 minutes until heated through. The microwave also works just fine.

Freezer: Not recommended. The cheese sauce can separate and the vegetables get mushy after freezing.

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