Cauliflower And Carrot Gratin Recipe

Name: Cauliflower And Carrot Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower (2 lb.); 3 large carrots (1/2 lb.); 1/4 cup butter; 3 tablespoons flour; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pinch pepper; 1 pinch nutmeg; 1/2 cup shredded old cheddar cheese; Gratin Topping; 1/2 cup shredded old cheddar cheese; 1/2 cup whole wheat bread crumbs; 1/4 cup melted butter

Servings: persons

1 cauliflower (2 lb.)
3 large carrots (1/2 lb.)
1/4 cup butter
3 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2 cup shredded old cheddar cheese
Gratin Topping
1/2 cup shredded old cheddar cheese
1/2 cup whole wheat bread crumbs
1/4 cup melted butter

1
Divide cauliflower into florets.
2
Cut carrots diagonally into 1/4 inch slices.
3
In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
4
Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
5
Measure and remove 1/2 cup cooking liquid.
6
For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
7
Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
8
Stir in salt, pepper and nutmeg.
9
Blend in cheese.
10
Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
11
Recipe can be prepared ahead to this point; bring to room temp before baking.
12
For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
13
Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
14
Broil for 2-3 minutes to crisp and brown topping and serve immediately.
15
You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cauliflower (2 lb.), 3 large carrots (1/2 lb.), 1/4 cup butter, 3 tablespoons flour, and more.

Yes, Cauliflower And Carrot Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower And Carrot Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions