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+ servings
A baking pan full of cheese cauliflower.

Broccoli and Cauliflower Gratin

This broccoli and cauliflower au gratin is cheesy vegetable perfection. It's easy enough for a weeknight, but delicious enough for the holidays and it's always gobbled up.
Course Side Dish
Cuisine American
Keyword easy side dish recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 204kcal


For the vegetables

  • 1 tablespoon butter
  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the cheese sauce

  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 1/2 cups whole milk
  • 6 ounces havarti grated

For the topping

  • 1/3 cup Panko bread crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon chopped parsley


To roast the vegetables

  • Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 baking dish with one tablespoon of butter.
  • Add the broccoli and cauliflower to the buttered dish and drizzle with the oil. Season with salt and pepper.
  • Bake for 20 minutes, stirring once halfway through.
  • Start the cheese sauce when the vegetables have 8 minutes left to bake.

To make the cheese sauce

  • To make the cheese sauce, melt the butter in a medium sauce pan.
  • Add the garlic to the melted butter and cook, stirring constantly, for 1 minute.
  • Whisk in the flour, salt, and pepper. Cook for 1 minute.
  • Slowly add the milk to the flour mixture, whisking constantly. Cook, whisking constantly, for 4-5 minutes or until mixture reaches the consistency of a thin gravy.
  • Remove from the heat and whisk in the cheese until the sauce is smooth and creamy.

To bake

  • Remove the vegetables from the oven and stir. Pour the cheese sauce evenly over the vegetables.
  • Combine the Panko and melted butter and sprinkle over the dish.
  • Return to the oven for 10 minutes.
  • Place the pan under the broiler and broil until the bread crumbs are browned, about 2 minutes, if desired.
  • Remove from the oven, sprinkle with parsley, and serve.


We prefer fresh vegetables in this dish, but frozen will likely work.
You may swap out the Havarti for shredded cheddar, if you prefer.


Calories: 204kcal | Carbohydrates: 13g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 716mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 78.9mg | Calcium: 229mg | Iron: 1mg