Cauliflower and Carrot Gratin

Indulge in the creamy, cheesy goodness of this Cauliflower and Carrot Gratin, a hearty and satisfying baked dish that’s perfect for weeknight dinners or special occasions. Tender cauliflower florets and vibrant carrots are smothered in a rich, velvety Gruyère and Parmesan cheese sauce, then topped with a golden, crispy breadcrumb crust for the ultimate comfort food experience. This recipe balances wholesome vegetables with indulgent flavors, featuring a subtly spiced béchamel sauce seasoned with nutmeg and black pepper. Ready in under an hour, this vegetarian gratin is easy to prepare, visually stunning, and pairs beautifully with a crisp side salad or crusty bread. Whether you're looking for a new dinner idea or a holiday-worthy side dish, this cheesy vegetable gratin promises to impress every time!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Cauliflower florets
• 300 grams Carrots
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 500 milliliters Whole milk
• 120 grams Grated Gruyère cheese
• 50 grams Grated Parmesan cheese
• 50 grams Breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Olive oil
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish with a small amount of butter or olive oil.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and sliced carrots. Blanch for 5 minutes until slightly tender. Drain and set aside.

Step 3

In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 2 minutes to create a roux.

Step 4

Gradually pour in the whole milk while whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.

Step 5

Remove the saucepan from heat and stir in 80 grams of grated Gruyère cheese, half of the Parmesan cheese, salt, black pepper, and nutmeg. Mix until smooth and creamy.

Step 6

Place the blanched cauliflower and carrots into the prepared baking dish. Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.

Step 7

In a small bowl, mix the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 9

Remove from the oven and let the gratin cool slightly. Garnish with fresh parsley if desired before serving.

Nutrition Facts

Serving size	(1623.1g)

Amount per serving	% Daily Value*
Calories	1959.1

Total Fat 121.9g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 2.2g
Cholesterol 324.9mg	0%
Sodium 5374.4mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 52.6g
Protein 91.1g	0%

Vitamin D 250.9IU	0%
Calcium 2438.9mg	0%
Iron 7.3mg	0%
Potassium 3363.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 18.2%

Carbs: 27.1%