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This Cheesy Veggie Number Is The Absolute Best…Who Knew Gratins Were So Versatile?!

Figured out what you’re serving as the main course for dinner, but unsure of how to balance it out? We’ve got the perfect side for you that’s full of creamy, cheesy, and full of veggies!

Gratins are categorized typically as being some sort of ingredient that’s covered in breadcrumbs, or cheese, or sauce, that’s then baked to form a golden crust…that means there’s maximum flexibility with what you decide to cook and amazing flavor no matter what!

Here, we’ve got some fresh broccoli and red bell pepper that were just begging to be lovingly coated in cheese – we can’t get enough and you won’t be able to either!

This Cheesy Veggie Number Is The Absolute Best...Who Knew Gratins Were So Versatile?!

Cheesy Broccoli Gratin

Serves 4-6


  • 2 heads broccoli, chopped into florets
  • 2 red bell peppers, seeds removed, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups whole milk
  • 1 cup sharp cheddar cheese, grated
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch nutmeg
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 400º F and grease a large baking dish (or smaller ramekins) with butter or non-stick spray.
  2. Place broccoli florets in a large pot with 1-2 inches of water and steam for 4-6 minutes, or until tender-crisp. Transfer to an ice bath to stop cooking.
  3. Heat olive oil in a large pan or skillet over medium-high heat and saute bell pepper until tender. 5-7 minutes.
  4. Stir in garlic and cook for 1 minute, or until fragrant, then mix in broccoli, season with salt and pepper, and toss together.
  5. Remove from heat and pour veggies into baking dish, then sprinkle half the cheddar cheese over the top and set aside.
  6. In a small sauce pan over medium heat, melt butter and whisk in flour. Stirring frequently, cook for 1-2 minutes, or until the roux is smooth and pasty.
  7. Slowly stir in milk, season with salt and nutmeg, and bring to a boil, continuing to stir.
  8. Reduce heat to low and cook, stirring occasionally, until sauce has thickened. About 10 minutes.
  9. Pour white sauce over your cheesy vegetables in the baking dish. Top with remaining cheese and bake for 15-20 minutes, or until mixture is melted and bubbly.
  10. Remove from oven and serve hot.

Recipe adapted from The New York Times

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