Vegetable Medley Gratin
Prep time
Cook time
Total time
Serves: 8 servings
Vegetable Layers
  • 1 large head of cauliflower, chopped into medium sized florets
  • 5 medium carrots, peeled and cut into coins
  • 3 cups chopped broccoli florets
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Cream Sauce
  • 2 tablespoons butter
  • ¼ cup finely chopped onion
  • 2 cloves garlic
  • 2 tablespoons flour
  • 2 cups milk
  • 1 ½ cups shredded cheese (like cheddar, gouda, or Swiss)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon or a pinch of ground nutmeg
  • 2 slices whole wheat bread, toasted and processed into crumbs (or ⅓ cup bread crumbs)
  1. Roast the vegetables: Preheat the oven to 400 degrees. Place the cauliflower, carrots, and broccoli on a large baking sheet. Drizzle olive oil and sprinkle salt and pepper over the vegetables. Give them a toss to evenly coat them in seasoning and oil. Roast the vegetables for 15 minutes.
  2. Prepare the cheese sauce: While the vegetables are roasting, melt the butter in a large saucepan or French oven over medium heat. Once melted, add the onion and garlic and cook for 2 minutes, stirring occasionally. Stir in the flour until the mixture forms a clump. Gradually pour in the milk, whisking the mixture to incorporate it. Turn the heat up to medium-high heat and continue to whisk for 1-2 minutes until the sauce thickens. Turn the heat to low and stir in the cheese until melted. Add in the salt, pepper, and pinch of nutmeg and stir to incorporate.
  3. Bake the casserole: Add the roasted vegetables to the pan of cheese sauce. Stir to incorporate. Pour the vegetables in a casserole dish and sprinkle the breadcrumbs on top. Bake in the oven for about 10 minutes or until the breadcrumbs are golden brown.
Serving size: ⅔ cup
Nutrition Information (per serving) from
Calories: 230 Fat: 12.4g Carb: 20.5g Fiber: 5.1g Protein: 11.9g Sugar 8.7g Sodium: 579mg
Recipe by Destination Delish at