Broccoli Cauliflower Brussels Sprout Gratin
A creamy, cheesy gratin combining broccoli, cauliflower, and Brussels sprouts, perfect for a heart-healthy family meal.
Ingredients
Vegetables
- 2 cups Cauliflower Florets
- 2 cups Broccoli
- 1 cups Brussels Sprouts Quartered
- 1 medium Onion Finely diced
Creamy Base
- ¼ cup Butter For the roux and topping
- 1 cup Heavy Cream
- ½ cup Milk Can replace with additional heavy cream
Cheeses
- 1 cup Gruyere Cheese Grated
- 1 cup Gouda Cheese Grated
Seasonings
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Topping
- 1 cup Italian-Seasoned Breadcrumbs
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and prepare the vegetables: cut the cauliflower into florets, quarter the brussels sprouts, and chop the broccoli into bite-sized pieces.
- Dice the onions finely.
- Grease a baking dish with olive oil or butter to prevent sticking.
Cooking and Assembling
- In a large saucepan, melt ¼ cup of butter over medium heat.
- Add the diced onions and sauté until they become translucent, about 5 minutes.
- Whisk in the flour, cooking for about a minute, to create a roux.
- Slowly pour in the heavy cream and milk, stirring continuously until the mixture thickens.
- Add salt and pepper to taste, then stir in the grated gruyere and gouda cheese until melted.
- Combine the prepared vegetables in a large bowl, pour the cheese sauce over, and mix well.
- Transfer the mixture to the prepared baking dish and top with breadcrumbs and an additional drizzle of melted butter.
Baking
- Bake the gratin for 30 minutes, or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving to enhance flavors.
- Garnish if desired and enjoy as a scrumptious side dish!
Notes
For extra creaminess, replace half of the milk with additional heavy cream. Store leftovers in airtight containers to maintain freshness.