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Creamy Winter Vegetable Casserole

Broccoli, cauliflower, and carrots blanketed in a rich, homemade cheese sauce and baked until golden and bubbly. The ultimate cozy comfort food side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American, Winter
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 cups broccoli florets fresh, bite-sized
  • 3 cups cauliflower florets fresh, bite-sized
  • 2 large carrots peeled and sliced into 1/4-inch rounds
Cheese Sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk warmed
  • 0.5 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 0.5 tsp dry mustard powder
  • 0.125 tsp ground nutmeg
  • 1.5 cups sharp cheddar cheese freshly grated, divided
  • 1 cup Gruyère cheese freshly grated
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Medium Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil carrots in salted water for 2 minutes. Add broccoli and cauliflower and boil 2 more minutes. Drain and rinse with cold water to stop cooking. Pat completely dry.
  3. Transfer dried vegetables to the prepared baking dish.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
  5. Gradually whisk in warm milk and heavy cream until smooth. Cook for 5-7 minutes, whisking frequently, until sauce thickens.
  6. Remove from heat. Stir in salt, pepper, garlic powder, mustard powder, and nutmeg. Gradually stir in 1 cup of cheddar and all the Gruyère until melted.
  7. Pour cheese sauce evenly over the vegetables in the baking dish.
  8. Top with remaining 1/2 cup cheddar and Parmesan cheese. Bake for 25-30 minutes until golden and bubbly.
  9. Let rest for 10 minutes before garnishing with parsley and serving.

Notes

Make sure to pat your blanched vegetables extremely dry to avoid a watery casserole.