Side dishe for 8
Cheddar Vegetable Gratin
Broccoli, cauliflower, and carrots bake under cheddar sauce and buttery breadcrumbs until bubbling and golden.
$1.12per serving $
75 minstart to table
8servings
AmericanVegetarianBudgetSide dishesThanksgiving on a budgetCold-weather comfort
Ingredients
- nonstick cooking spray or olive oil (optional)
- 4 cups medium broccoli florets
- 4 cups medium cauliflower florets
- 3 carrots
- 3 tbsp salted butter
- 1/3 cup all purpose flour
- 2 1/3 cups whole milk
- 1 tsp garlic powder
- 1/2 tsp kosher salt (optional)
- lots of freshly ground black pepper
- 8 oz sharp cheddar cheese
- 1/3 cup grated parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 tbsp salted butter
Steps
- Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.
- Boil water in a large pot, add the broccoli, cauliflower, and sliced carrots, and cook for 4 minutes before draining.
- Melt 3 tablespoons butter in a saucepan, whisk in the flour, then gradually whisk in the milk.
- Cook the sauce for 5 to 7 minutes until thickened, then stir in the garlic powder, salt, pepper, cheddar, and Parmesan.
- Spread the vegetables in the baking dish, pour the cheese sauce over them, and stir gently to coat.
- Mix the panko with 1 tablespoon melted butter, sprinkle it over the dish, and bake for 28 to 32 minutes until bubbling and golden.
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