Broccoli & Cauliflower Gratin

Gratin is the technique of baking a dish with breadcrumbs and cheese on top.

For this recipe, you can use broccoli and cauliflower, or broccoli or cauliflower alone, just use the whole head of each.

Serves 4


1/2 head of broccoli, cut into florets

1/2 head of cauliflower, cut into florets

2 tbsp of butter

2 tbsp of flour

1 cup of milk (2%), warmed

1/4 cup of Parmesan cheese

1 cup of shredded cheddar or marble cheese

1/2 cup of breadcrumbs (Panko breadcrumbs preferably)

Olive oil

Black Pepper


Step 1: Preheat the oven to 400 F. Bring a large pot of water to boil. Add the broccoli and cauliflower florets. Cook for 5 minutes. Drain.

Step 2: Meanwhile, in a pot over medium heat, melt the butter then add the flour. Mix and cook for 1 minute. Whisk in half the milk, whisking continuously, allowing the milk to thicken, then add the other half and allow to thicken as well.

Step 3: Season the bechamel sauce with black pepper and add the Parmesan cheese. Turn off the heat and allow the cheese to melt.

Step 4: In a large casserole dish, add the broccoli and cauliflower. Pour over the bechamel sauce and mix. Scatter the shredded cheese on top. Sprinkle the breadcrumbs over top of the cheese and drizzle olive oil back and forth over the breadcrumbs.

Step 5: Bake for 20-25 minutes, or until golden brown.