clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The gratin in the casserole dish after baking

Vegetable Medley Gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x


Roasted carrots, broccoli, and cauliflower baked in a creamy garlic cheese sauce and baked with a crispy breadcrumb topping. A tasty side veggie side dish!



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
  • 1/4 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
  • 1/8 teaspoon or a pinch of ground nutmeg


  • 2 slices whole wheat bread, toasted and processed into crumbs (or 1/3 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.