If you're searching for a side dish that satisfies and impresses, look no further. This cauliflower and broccoli au gratin is creamy, cheesy, and spiced just right! It's a recipe that you and your family will love!
1headcauliflower, cut into like-size florets
1headbroccoli, cut into like-size florets
2 and 1/2 cupswhole milk
1 and 1/2cupsshredded white cheddar cheese
1/4cupshredded parmesan cheese
1teaspoonfreshly ground black pepper
3Tablespoonsunsalted butter, melted
Steam or boil cauliflower and broccoli florets until just tender— about 5 minutes. Set aside. Preheat the oven to 350°F.
Make the cheese sauce: In a large saucepan, melt the 6 Tablespoons of butter over medium heat. Once melted, whisk in the flour to form a paste. Cook and whisk the paste for about 1 minute, this help cooks out the flour taste. Then, slowly whisk in the milk, salt, pepper, garlic powder, and onion powder. Bring to a simmer, then whisk in the cheese until smooth. Remove from the heat.
Add a few spoonfuls of the cheese sauce to the bottom of a 9x13 inch or 3-4 quart baking dish. Then, add the cauliflower and broccoli to the baking dish. Pour the remaining cheese sauce on top of the cauliflower and broccoli and gently stir together, making sure the florets are covered.
Make the breadcrumb topping: Melt 3 Tablespoons of butter and stir in the Panko. Sprinkle over the top.
Bake for 17-20 minutes or until bubbly and slightly brown on the top. If you're like me and prefer a crispier top, use the broiler for 1 minute after it bakes (be careful— keep an eye on it!)
All to sit for 5 minutes before serving. Careful, it’s hot!
Make Ahead & Freezing Instructions: To freeze, prepare the au gratin through step 3— save the breadcrumbs right before baking. Cover tightly and freeze for up to 3 months. Thaw 24 hours in the refrigerator, then top with breadcrumbs (if desired) and bake at 350°F for about 45 minutes or until warm throughout.
Milk: Using whole milk is strongly recommended for the creamiest sauce.
Cheese: Use a mix of freshly grated cheese for the best flavor and consistency. Pre-shredded cheese tends to be more dry.