Cauliflower Carrot Gratin

Cauliflower and Carrot Gratin and a wooden serving spoon in a white baking dish close up.

5 from 3 votes

This cauliflower carrot gratin recipe will be your new favorite side dish, but it is really reminiscent of vintage recipes of the past. This vegetable dish goes with so many different main courses; roasted chicken, fish, turkey, or steak. Try this twist on a traditional potato au gratin. This cheesy gratin with a buttery bread crumb topping is a perfect holiday side dish – but so simple to put together, you can make it any time!

Prep Time10

Cook Time30

Total Time40

Course: Casserole

Cuisine: American

Keyword: carrot gratin, cauliflower and carrot casserole, cauliflower and carrot recipes, Cauliflower and carrots casserole, easy cauliflower gratin, old fashioned recipes, vintage recipes

Servings: servings

Calories: 222kcal

Author: Michaela Kenkel

Equipment

Ingredients

1 bag 16 oz baby-cut carrots
1 head about 2 1/2 lb of fresh cauliflower, cut into florets (about 6 cups)
6 Tablespoons butter
1 small onion finely chopped ( about 1/2 cup)
3 Tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1 ½ cups milk
8 slices of American cheese cut into small pieces
½ cup panko bread crumbs

Instructions

Heat oven to 350°F. Spray a 2 ½ quart casserole with cooking spray.
In a 5-quart Dutch oven, heat 8 cups of water to boiling. Add carrots; boil uncovered for 10 minutes. Add cauliflower; boil for 4 minutes longer. Drain; set aside.
In a 4-quart saucepan, melt 3 Tablespoons of the butter. Cook onion in butter for about 4 minutes, stirring occasionally, until softened. Stir in flour, salt, and mustard with a whisk; cook for about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened.
Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower.
Pour into casserole.
In a small microwavable bowl, microwave the remaining 3 Tablespoons of butter on High for 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
Bake uncovered for 25 to 30 minutes or until bubbly around the edges. Let stand 5 minutes before serving.

Notes

vintage Betty Crocker recipe

Nutrition