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Broccoli and Cauliflower Gratin Recipe

Time to upgrade your vegetables.

Country Living

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a cassserole fish with broccoii, cauliflower, and seasoning

Photo by Dana Gallagher

We think you might just trick your children into eating their vegetables with our broccoli and cauliflower gratin. Use it as a main course, a Thanksgiving side, or however else you fancy.

Broccoli and Cauliflower Gratin Recipe


4 tbsp. (1/2 stick) unsalted butter, plus more for pan
1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
1 large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
6 tbsp. all-purpose flour
3 c. whole milk
1/4 tsp. freshly grated nutmeg
8 oz. Gruyère, grated (about 2 cups)
Kosher salt and freshly ground black pepper


  1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
  2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
  3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

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This post originally appeared on Country Living and was published August 20, 2021. This article is republished here with permission.

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