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Cheesy Cauliflower and Broccoli Gratin is a comforting and flavorful side dish that marries nutritious vegetables with rich, melty cheeses. This dish not only appeals to cheese lovers but also offers a way to enjoy the health benefits of vegetables in a delicious format. Perfect for both everyday meals and special occasions, this gratin is as satisfying as it is simple to prepare.

Cheesy Cauliflower and Broccoli Gratin

Warm up your winter gatherings with this creamy Cheesy Cauliflower and Broccoli Gratin. It's the perfect easy weeknight dinner or festive side dish, combining tender veggies with rich, melty cheeses for a comforting experience. With a crispy breadcrumb topping, it's a crowd-pleaser that brings everyone together around the table. Try it tonight and make it a new holiday tradition your family will love. Save this recipe for later!
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Ingredients
  

1 medium head of cauliflower, separated into florets

1 medium head of broccoli, separated into florets

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/2 cup Parmesan cheese, grated (divided)

1 teaspoon Dijon mustard

1/2 teaspoon nutmeg

Salt and freshly ground black pepper, to taste

1 cup panko breadcrumbs

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to create the perfect environment for your gratin.

    Prepare the Vegetables: Fill a large pot with water and season it generously with salt; bring it to a vigorous boil. Carefully add the cauliflower and broccoli florets, cooking them for approximately 4 minutes until they are bright and just tender. Drain them well and set aside.

      Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant—ensure it doesn’t burn to maintain the garlic’s flavor.

        Create the Cheese Sauce: Lower the heat to a gentle simmer and pour in the heavy cream. Stir in the Dijon mustard and nutmeg. Season the mixture with salt and pepper. Gradually incorporate the cheddar, Gruyère, and half of the grated Parmesan cheese, stirring constantly until the cheeses are fully melted and the sauce is smooth and creamy.

          Combine Vegetables and Sauce: In a large mixing bowl, combine the cooked broccoli and cauliflower with the luscious cheese sauce. Gently fold the elements together until all the vegetables are thoroughly coated.

            Prepare for Baking: Lightly grease a baking dish with olive oil or non-stick spray, then transfer the vegetable and cheese mixture into the dish, spreading it out evenly.

              Top with Breadcrumbs: In a separate small bowl, combine the panko breadcrumbs with the remaining grated Parmesan cheese. Mix well, then sprinkle this crunchy topping evenly over the vegetable mixture for an added texture.

                Bake the Gratin: Place the baking dish into the preheated oven, allowing it to bake for 25-30 minutes, or until the top turns a beautiful golden brown and the edges are bubbling with excitement.

                  Garnish and Serve: Once baked, remove the gratin from the oven and allow it to cool for a few minutes to set. Just before serving, sprinkle freshly chopped parsley over the top for a burst of color and flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                      Presentation Tips: Serve the gratin directly from the baking dish for a rustic look, or scoop into individual ramekins for a more elegant presentation. A side salad would complement this dish beautifully!