Every Christmas Eve, my husband’s good family friend, Lori, throws a huge celebration filled with food, cocktails and good company. She makes incredible savory chicken and dumplings, an outrageously good apple walnut spinach salad and just last year she introduced a new-to-me cheesy veggie gratin filled with cauliflower, carrots and broccoli.
I knew I really liked it after one bite of cheddar cheesy goodness, but after scooping seconds and then thirds onto my plate, I realized that a true love affair was going down between me and this fabulous gratin.
A few years ago I decided to bring my version of Lori’s cheddar broccoli cauliflower gratin to you, and of course, in consideration for your Thanksgiving menu (aka my favorite holiday).
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What is a “gratin?”
Gratin refers to a recipe that’s topped with butter, cheese and/or breadcrumbs and then baked so that a nice crust forms. In my Dad’s famous cheesy au gratin potatoes the potatoes are covered in a delicious cheese sauce and baked to bubbly perfection. In this cauliflower broccoli gratin, we’re adding both cheese sauce and breadcrumbs to get a lovely toasty texture on top.
Ingredients in this cheddar broccoli cauliflower gratin
This isn’t your average butter-filled veggie gratin. Instead, it’s made with a lightened-up sharp cheddar cheese sauce that only uses a few tablespoons of butter, yet is still rich, flavorful and generously coats all of the veggies with plenty of cheesy love. You’ll only need a few simple, inexpensive ingredients to make the recipe (and they’re all from ALDI!)
- Cauliflower, broccoli & carrots: this is what was in Lori’s gratin, and now it’s in mine too! You’ll want to make sure your florets aren’t too large, otherwise, they won’t all fit nicely in your pan.
- Butter: I prefer salted butter in both cooking and baking, simply because it adds just a little more flavor.
- Flour: you can use regular flour, but know that whole wheat or a 1:1 gluten-free all purpose flour are also options.
- Milk: I love using unsweetened almond milk in all of my baking and cooking, but you can also use regular milk if that’s your preference.
- Garlic powder: essential for adding additional flavor to the cheese sauce!
- Cheese: I always recommend shredding your own cheese from a block of cheese, as it tends to melt better! We’re using cheddar for extra delicious flavor.
- Parmesan: in addition to cheddar, we’re using parmesan cheese for nice, cheesy flavor
- Panko breadcrumbs: the topping of this gratin is optional, but I highly recommend it! Everyone loves a good crunchy breadcrumb coating.
Can I make it vegan?
Sure! Feel free to use vegan butter and your favorite vegan cheeses in this recipe to make a dairy free and vegan cauliflower broccoli gratin. Be sure to use a dairy free milk as well.
Easy ways to customize
This cheddar broccoli cauliflower gratin is easy to make and even easier to customize! Here are some great ways to make it your own:
- Choose your cheese. I love the flavor that cheddar gives this dish but feel free to use your favorite cheese! Gruyere, a smoky gouda, or even a spicy cheese would be delicious.
- Go extra savory. If you’re not serving vegetarians I think adding cooked bacon or ham to the cheese sauce would be SO delicious.
- Pick the veggie ratio. Feel free to use any combo of veggies you’d like! All cauliflower or all broccoli would work just as well.
Cheesy cauliflower broccoli gratin in 5 simple steps
- Prep your pan. Start by greasing a 2 1/2 quart baking dish and adding all of your veggies.
- Make the cheese sauce. Melt butter in a skillet over medium heat and make a roux by alternating flour and milk. Bring the mixture to a boil, then reduce it to low and stir it every so often until a gravy-like texture forms. Stir in the garlic powder, salt & pepper, then fold in all of the cheese.
- Assemble the gratin. Pour your cheese sauce all over those veggies, cover with foil, and bake.
- Prep your breadcrumbs. While the gratin is baking, mix breadcrumbs with melted butter.
- Top, bake & serve. Remove the gratin from the oven, top with breadcrumbs, and then bake it again until veggies are fork-tender. Serve & enjoy!
Make it ahead of time
If you want to make this recipe ahead of time and save time on Thanksgiving Day, simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.
Storing & reheating tips
- To store: simply store this broccoli cauliflower gratin in the refrigerator in individual, airtight containers or cover the entire pan and place it in the refrigerator. It will stay good for up to 5 days.
- To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.
More delicious Thanksgiving recipes
- The Best Homemade Healthy Green Bean Casserole
- Roasted Garlic and Herb Brown Butter Mashed Potatoes (so creamy!)
- Herb Butter Maple Roasted Turkey
- Asiago Arugula Pear Salad
- Parmesan Bacon Sourdough Mushroom Stuffing
Get all of our Thanksgiving recipes here, and our best tips for hosting here!
This recipe is perfect to serve during Thanksgiving, or just anytime you’re looking for a healthy, yet deliciously cheesy and easy side dish!
I hope you all love this cheddar broccoli cauliflower gratin! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cheddar Broccoli Cauliflower Gratin
Ingredients
- Nonstick cooking spray or olive oil, for greasing the baking dish
- For the veggies:
- 4 cups medium broccoli florets (from 1 head broccoli)
- 4 cups medium cauliflower florets (from 1 head cauliflower)
- 3 medium carrots, sliced
- For the cheese sauce:
- 2 tablespoons salted butter
- ⅓ cup all purpose flour
- 2 ⅓ cups unsweetened almond milk (or milk of choice)
- 1 teaspoon garlic powder
- ¼ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 8 ounces sharp cheddar cheese, cut into small cubes
- ⅓ cup parmesan cheese
- For the topping:
- ¾ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Instructions
- Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside.
- In a large skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, salt and LOTS of freshly ground black pepper. If the sauce is WAYYY too thick, feel free to add in a splash more milk. If the sauce is two thin, stir in another tablespoon of flour.
- Next add in sharp cheddar cheese and parmesan cheese and stir until completely melted into the sauce. Taste and add more salt and pepper, if desired. A fairly salty cheese sauce is best!
- Pour cheese sauce evenly over the veggies in the baking dish. Cover with foil and bake for 30 minutes.
- In a medium bowl, mix together breadcrumbs with 1 tablespoon of melted butter.
- After 30 minutes of baking time, remove the foil from the baking dish, evenly sprinkle breadcrumbs on top of the veggies and bake UNCOVERED for 20-30 minutes more until breadcrumbs are slightly golden brown and veggies are fork tender. Serve 6-8.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 5th, 2019, republished on November 21st, 2021, and republished on November 21st, 2024.
98 comments
I would love to see a post on what’s good to buy from Aldi. I live near the one at Montrose and Western and I have no clue what’s good there. But I’d love to get in on the saving$.
Absolutely! I love the fresh produce they offer + the brands I’ve listed in this recipe (and this one) are amazing and so affordable.
This was absolutely amazing! I made it for a dinner party on Friday – no substitutions or modifications – and people scraped the dish clean! And it immediately went on to our Thanksgiving Day menu. Thank you for a fabulous recipe!
Love that! So delicious.
Can this recipe be made ahead of time? So excited to try it for thanksgiving!
Made this, but using this method for cooking a gratin and added some sweet potatoes. https://food52.com/recipes/32682-todd-coleman-s-potato-gratin
I LOVED how this used almond milk instead of half and half like most gratin recipes, but it still tasted decadent with the cheese 😋
Perfect! So delicious 🙂
Have you added other veggies to this? I was thinking of adding green beans.
I haven’t tried it yet but more veggies sounds delicious!
Do you think these could be made with frozen veggies?
Yes I think that would work well 🙂
Super good cheese sauce in this recipe! And it was easy to make!
Absolutely! Glad you enjoyed!
I was looking for a recipe to use up my broccoli and cauliflower at the end of the week. This recipe was excellent and easy. My 7 and 10 year olds stated this casserole was better than the Mac and cheese at Easter! I did add some half and half to make it a little creamier. It is nice that it is so adjustable. Loved it and it will go in my regular rotation!
Amazing! Perfect recipe for using up those veggies. Glad the kiddos loved it!
I made this for Canadian thanksgiving this year and it was a huge hit!
Super easy, super delicious!
Amazing! So happy to hear that!
This recipe was creamier and richer than I had expected from AK. I would make it again but would use 2x the amount of veggies, and half the cream& cheese maybe (which I think I already cut back on the first time I made it).
Hello
Would frozen normandy veggie blend work well for thia gratin revipe?
Lan
Hi! Yes, I think frozen veggies would work out well.
Wow, this looks delicious! If you are making this ahead of time, do you bake for 30 minutes after preping and then place in the fridge, or just bake the day of?
Sorry for the delay! Nope, you don’t bake it before putting it in the fridge. Just cover it with foil and refrigerate, and when you’re ready, bake for 30 mins., then remove the foil, add breadcrumbs and bake for an additional 30. Apologies if that was unclear!
little confused because on one comment you’ve said to make ahead you bake for 30 and then put in the fridge til the dinner date and then bake the final 30 minutes with the breadcrumbs. then here you’re saying.. don’t do that?
Thank you for the catch! I’ve re-tested and updated this recipe in the past 5 years, which is where the discrepancy likely comes from. The blog post has the full updated make-ahead instructions, where I recommend assembling the dish without bread crumbs, covering and refrigerating it, then baking as directed the next day (rather than to pre-bake it).
This recipe was a hit, such a nice balance to carb heavy plates but with a lot of flavor. I used about 1/2 cup of shredded gouda with my 8 oz of cheddar. I forgot to add the Parmesan to my sauce but I put half on top once I set it in the pan and then put the other half before the panko. The roux got thick really quickly that I had to add about a whole cup and a half of milk to break it down before adding cheese and then added some more once I added the cheesy to make sure it was saucy enough. When baking the cheese sauce bubbles up really nicely so no worry on mixing the veggies in the cheese. The bake time of 30 and 30 worked for me.
Thanks for sharing all of this, Sharon! So glad it came out well 🙂
WOW – made this for thanksgiving and it was an absolute hit. Best thing on our plate!!! Will keep in a regular rotation. I made it gluten and dairy free and it was just perfect!
Awesome, I’m so glad that your GF/DF subs worked well and that you loved it!
So delicious. Easy to make. I almost cheated and used pre-cut veggies which you totally can! That’s also what I love about this recipe. Totally adaptable. The cheese sauce is like a marvelous Alfredo sauce. I would pour that over anything or just dip bread in it. Paired with a green salad and dinner is served. Thank you for the recipe!
So happy you love it, Diana!!
I love making this dish – it’s always a hit! I make it gluten free by using gf flour and gf bread crumbs (or sometimes I just omit the bread crumbs) and I also use almond milk. The last few times I made this dish I also added brussel sprouts to it and that was also a hit. Thanks for another amazing recipe!
I’m so glad you’re a fan of this one, Sandra! Love the idea of adding brussels sprouts in here 🙂
I made this as an alternative side to cheesy potatoes as it was delicious! I was skeptical on using almond milk as I usually still cook with regular milk even though I use almond milk for everything else but I couldn’t tell the difference at all. The only thing to note is for me this filled a 13×9 pan and I was worried it would be dry because of this but it still was perfect. #AKRecipeoftheMonth
I’m SO glad you enjoyed it, Leanne! Thanks for commenting!
This was delicious! Serious upgrade from cream of mushroom soup and cheese!! My family didn’t even mind that it was all vegetables! I served it with rice as a main dish 👌🏻
Yay! I am so glad this recipe was a hit for you and your family, Taylor!
Really tasty and easy weeknight dish. I used the cheese (smoky bacon gouda) and bread crumbs (Italian seasoned panko) I had on hand. Delicious! It was savory and cozy without being too heavy.
Amazing! So glad you are loving this dish and it turned out amazing for you! ❤️
I made this recipe last night to see if it was something I would want to serve at thanksgiving this year. It was AMAZING. I will definitely be making it for a side dish at Thanksgiving, and probably also making it for dinner again this week. Delicious and so insanely easy!
Ah this is so great to hear, Olivia. Glad you are loving this recipe and it turned out amazing for you! I know it’ll be hit for Thanksgiving too!
I was wanting something warm and cozy but in a recipe rut and BOOM this showed up on my IG feed! Perfect timing. The kids were obsessed and now I may have to add it to out holiday spread because it was such a winner! #AKRecipeoftheMonth
Amazing! SO glad this recipe is a hit for you and the kids. Thanks so much for sharing your comment 🙂
11/10, I’ve made this a bunch of times for parties and it’s always a hit. Can make with or without bacon depending on the crowd and it’s sill delicious. To make it a “smidge” healthier i usually use low fat cream cheese and no one knows the difference. I usually make it the night before then throw it in the oven 20 min before people are set to arrive, turns out great. Thanks for a great recipe!
YUM! So glad you’re loving this recipe and it is a big for everyone 🙂
If I was to make this a day ahead of thanksgiving do I make it then place in fridge without baking it until day of serving ? Would the cheese stay good in fridge ?
If you want to make this recipe ahead of time and save time on Thanksgiving Day, simply make the recipe as directed, except do NOT add breadcrumbs. Instead, cover and place in the fridge for up to a day or two. Once ready to enjoy, bake as directed in the instructions, adding the breadcrumbs after 30 minutes of baking, then baking again uncovered.
Loved this! Can’t wait to eat leftovers for lunch today and tomorrow #AKRecipeoftheMonth
YUM! The leftovers are SO good. Glad you enjoyed this one 🙂
I made this as a side dish to pork tenderloin and it was so perfect. I topped it with homemade sourdough breadcrumbs, a little extra cheese and a sprinkle of smoked paprika. It is so creamy and comforting and I plan to make it again as a side to my Thanksgiving turkey. Delicious!
#AKRecipeoftheMonth
Amazing! I am so glad this turned out amazing for you, Adrienne. LOVE how you used your homemade sourdough breadcrumbs for the topping, such a unique twist. Thanks for your review, I appreciate it
This recipe was a big WOW! I’ve often made similar dishes, but the way the Cheese comes together and tastes so rich impressed me and my family. And it came out looking just like the recipe photo. I make a few tiny tweaks but this will now replace my regular gratin recipe and I’ll be using the cheese sauce loads of other ways as well. Really really good!
WOO! I am SO glad you and your family are loving this recipe, Gayle. Thank you for your comment ❤️
Yum! Made this for dinner last night. I added chopped ham, a dash of cayenne, and used enough veggies to fill a 9×13 pan. There was just enough cheese sauce to cover them. The veggies definitely cook at different rates and our carrots were a little hard when the broccoli and cauliflower were done, but that’s not a huge issue. Looking forward to the leftovers! #AKRecipeoftheMonth
Yay! So glad you gave this recipe a try and it turned out great for you, Trina. I would recommend making sure your carrots are cut up a bit smaller so they will cook evenly. Thanks for your comment!
#AKRecipeoftheMonth
What a delicious recipe ! Just made it on this week with Canadian cheddar and it was awesome ! Thanks for this recipe ! Maybe one of my favorite gratin’s recipe. 😊🥰
Ahh this sounds so amazing! Glad you’re loving this one and it turned out great for you ❤️
#AKRecipeoftheMonth
On my last post I forgot to rate the recipe… 😅 Obviously, it’s a FIVE !
LOL thank you!
Was a hit at a thanksgiving potluck! Was easy to prep before the event and everyone loved it!! Will definitely make this again:)
if using frozen vegetables….should I thaw first?
I used frozen and just let it thaw on the counter while I prepared the sauce. worked great!
Yes!
Really easy and delicious! I added in leftover diced chicken to make it a meal and used GF flour and GF breadcrumbs.
AMAZING! So happy this turned out amazing for you 🙂
This was absolutely delicious. I was afraid mine would not turn out because I’m not a confident cook and notice sometimes how my potato gratin sometimes separates and doesn’t taste creamy. This recipe was perfect. I didn’t have almond milk.. I substituted with half whole milk and half vegetable broth. I think the cheese cubes are the secret. YUM!
WOO! This is amazing, Tricia. I am SO glad this turned out amazing for you!
So yummy! I made this the other day for a Friendsgiving. Everyone loved it and asked for the recipe!
Yay! So glad this recipe is a hit for everyone 🙂
Super yummy and flavorful! Perfect addition to any meal and especially a hit during the holidays. Warm, cheesy, savory, with a nice topping that compliments the veggies. #AKrecipieofthemonth
YAY! So glad you are loving this recipe, Erin ❤️
DELICIOUS!!! I made this for the first time while hosting Thanksgiving for the *first* time and it was a huge hit! So easy to make- and that’s coming from someone who really isn’t great in the kitchen. It was so delicious, easy, and everyone is already requesting for next get together!
YAY! I am SO glad this recipe was a hit for everyone!
This was super easy to throw together and made a great addition to our Thanksgiving meal. I used cheddar cheese, but next time I think I’ll use a gruyere cheese because I think that would be delicious. Still working on getting my kids to try it cause I think they will love the cheese sauce and help me get more veggies in them.
#AKRecipeoftheMonth
YUM! Sounds delicious – glad you loved this recipe and it turned out amazing for you!
The Cheddar Broccoli Cauliflower Gratin was a side dish to our thanksgiving table this year. It was very easy to make and the directions were spot on. The way the breadcrumbs and cheese sauce baked really made for a perfect crispy crust which was delicious. The vegetables unfortunately were lacking flavor therefore I would next time try to season the veggies or add some extra spice to the dish overall. Wishing you all a Happy Thanksgiving #AKRecipeofTheMonth
Amazing! Glad you enjoyed it. Did you use fresh or frozen veggies?
I used fresh 😊
My MIL and I made this recipe for Thanksgiving! Our first ever #AKRecipeoftheMonth. It was a huge hit – everyone loved it and it was easy to make ahead.
WOO! This is amazing, glad it turned out fabulous for you!
This recipe was delicious! I’m so glad we tried it and can’t wait to make it again! #AKRecipeoftheMonth
Yay! SO glad you’re loving this recipe and it turned out amazing for you! ❤️
I could literally eat this every day – it was that good!! Served this as a side dish with oven-baked tilapia. The next day, we put leftovers over rice for dinner. To me, it is perfection, and I wouldn’t change a thing! Thank you for an awesome recipe!
#AKRecipeoftheMonth
Ahh this is amazing! SO glad you loved this dish and it came together great for you!
What could I use instead of flour? To make it keto friendly
Hi! Unfortunately I don’t have a flourless sub for the sauce as the flour is what thickens it up.
This recipe was fantastic and is now a holiday dinner tradition. Growing up my mom would make a dish called cauliflower and cheese sauce (it sounds like exactly what it is lol) every single Christmas dinner. They discontinued the cheese for it and it was never the same after that so we stopped making it. The death of a Christmas dinner tradition. I found this recipe to try because it’s essentially the same thing with a few extra veggies and baked. Everyone loved it and it’s now on the menu for future Christmases. Thank you for sharing it!!
Amazing! So happy you found this one!
So freaking delicious!! My picky boyfriend absolutely loves this recipe. I also made it for his family thanksgiving and shared the recipe with literally everyone because they all thought it was so good!!
Amazing! So happy to hear that 🙂
I’ve made this several times and it is always a hit. Have you tried freezing this? I’m going to be traveling the two weeks leading up to thanksgiving and wondering if I might be able to make this ahead of time.
So glad you love it! I have make-ahead instructions in the post for prepping it and baking in 1-2 days ahead of time that works well. Otherwise, I think you can get away with freezing it fully baked, then thawing it in the fridge and reheating it for about an hour in the oven.
Can you double this recipe and use a 4qt dish?
As long as all of the veggies fit, yes!
If I use fresh vegetables should I steam them first?
No need to steam them! They’ll cook in the sauce as the dish bakes 🙂
I was gonna’ make this for Thanksgiving and I just couldn’t wait. Made it today, the day Before Thanksgiving, and dove right in for lunch like a rabid dog. What a super satisfying, yummy comfy casserole! It’s like a fresher, tastier version of childhood food memories. Thank you for this recipe!! Comes together fast, so this is going on rotation!
I just can’t get over how insanely delicious this is! People are already requesting it for next Christmas! I used 2% milk in place of almond milk but kept everything else the same.
So happy to hear that!