Terri's Broccoli and Cauliflower Au Gratin

Elevate your side dish game with "Terri's Broccoli and Cauliflower Au Gratin," a creamy, cheesy casserole that blends the comforting flavors of sharp cheddar and Parmesan with tender, perfectly blanched vegetables. Topped with golden, crispy panko breadcrumbs and a hint of fresh parsley, this baked masterpiece is as visually stunning as it is delicious. The smooth, velvety cheese sauce, infused with subtle notes of garlic and onion powder, perfectly coats every bite of broccoli and cauliflower for a rich, satisfying experience. Ideal for holiday dinners, potlucks, or weeknight meals, this easy-to-make recipe is ready in under an hour and serves six. With keywords like "cheesy broccoli and cauliflower casserole" and "au gratin recipe," this dish is a crowd-pleaser that will quickly become a family favorite.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2.5 cups milk
• 1.5 cups sharp cheddar cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups panko breadcrumbs
• 1 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until they are slightly tender but still have a bite to them. Drain well and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a paste and cook for 1 minute to eliminate the raw flour taste.

Step 4

Gradually whisk in the milk, making sure there are no lumps. Cook for 3-5 minutes, stirring constantly, until the sauce thickens.

Step 5

Lower the heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Continue stirring until the cheese has fully melted and the sauce is smooth. Remove from heat.

Step 6

Spread the blanched broccoli and cauliflower evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, making sure they are thoroughly coated.

Step 7

In a small bowl, combine the panko breadcrumbs with olive oil and mix until evenly coated. Sprinkle the breadcrumbs over the top of the casserole.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 9

Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1533.0g)

Amount per serving	% Daily Value*
Calories	1909.8

Total Fat 130.6g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 367.9mg	0%
Sodium 4716.1mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 41.1g
Protein 101.0g	0%

Vitamin D 304.4IU	0%
Calcium 2652.3mg	0%
Iron 7.9mg	0%
Potassium 2233.6mg	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: 58.9%

Protein: 20.2%

Carbs: 20.9%