Creamy Broccoli Cauliflower Gratin

Creamy Broccoli Cauliflower Gratin is the kind of comforting vegetable bake that feels indulgent, yet still celebrates fresh ingredients. Although simple, it delivers rich flavor and golden, bubbly texture in every bite. Because broccoli and cauliflower roast beautifully, they absorb the velvety cream sauce while keeping their structure tender and satisfying. Meanwhile, sweet carrots add color and balance.

Vegetable gratins became popular in French home kitchens, where layering vegetables with cream and cheese created elegant yet practical meals. Over time, however, this technique evolved into cozy casseroles we love today. As a result, this dish blends rustic comfort with refined flavor.

Whether served as a holiday side or a comforting weeknight dinner addition, this creamy vegetable bake feels special without being complicated. Plus, since it uses everyday ingredients, it’s approachable for any cooking enthusiast looking to elevate classic vegetables.

Recipe Yield: 6 servings

INGREDIENTS

2 cups broccoli florets
2 cups cauliflower florets
1 cup sliced carrots
1 cup heavy cream
1 cup whole milk
1 1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tbsp butter
2 tbsp all-purpose flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 tbsp chopped fresh parsley

INSTRUCTIONS

1. Preheat and prepare: Preheat oven to 375°F. Lightly butter a 9-inch white baking dish and set aside.

2. Par-cook vegetables: Bring a large pot of salted water to a gentle boil. Add broccoli, cauliflower, and carrots, then cook for 4–5 minutes until slightly tender but still firm. Drain well and set aside.

3. Build the cream sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute until lightly golden. Slowly whisk in milk and heavy cream. Continue whisking until thickened, about 3–4 minutes. Add garlic, salt, pepper, and nutmeg. Remove from heat, then stir in 1 cup mozzarella and 1/4 cup parmesan until smooth.

4. Assemble the gratin: Spread vegetables evenly in the prepared dish. Pour the creamy cheese sauce over the top, gently folding to coat. Sprinkle remaining mozzarella and parmesan evenly over the surface.

5. Bake until golden: Bake for 20–25 minutes, or until bubbling and golden brown on top. For deeper color, broil for 1–2 minutes.

6. Rest and garnish: Let stand for 5 minutes. Garnish with chopped parsley and serve warm.

Helpful Tips to Perfect This Recipe

• Don’t Overcook the Vegetables: Because the gratin continues baking, slightly undercook the broccoli and cauliflower during blanching. This ensures tender yet structured vegetables instead of mushy texture.
• Whisk for Silky Sauce: While building the béchamel-style cream sauce, whisk constantly. This prevents lumps and creates a smooth, velvety consistency that evenly coats every bite.
• Broil for Golden Perfection: Although the bake is ready when bubbly, a quick broil adds irresistible golden edges. Watch carefully, however, so the cheese browns without burning.