Cauliflower and Butternut Au Gratin

For a creamy and cheesy vegetarian side dish, this Cauliflower and Butternut Au Gratin is sure to please. It pairs well with chicken, pork, fish, or beef. Plus, it’s a great side dish for fall dinners and holiday meals.

I feel a touch of fall in the air, and I love it! The cooler weather is a welcome relief from the hot and rainless summer we have had. I’m already looking forward to all sorts of comfort meals, and this Cauliflower and Butternut Au Gratin would be a perfect side dish. It has layers of cheesy sauce, cauliflower, and butternut. It’s topped with breadcrumbs and grated cheese. A touch of thyme and nutmeg in the sauce provides warm notes.

Ingredients needed:

• Cauliflower florets
• Butternut squash
• Chopped onion
• Chopped garlic
• Salt, black pepper, nutmeg, thyme
• Whole milk and/or light cream
• All-purpose flour
• Butter
• Shredded Swiss cheese
• Shredded Monterey cheese
• Bread crumbs

Recipe Highlights:

• Boil cauliflower and butternut in salted water for 5 minutes or until tender but firm to the bite.
• While veggies boil, combine bread crumbs, melted butter, and shredded cheese for the topping. Set aside.
• After boiling, drain the cauliflower and butternut. Transfer to a large baking sheet. Bake at 350° F for 10 minutes to dry out.
• Next, prep the sauce: Melt butter. Add onion and sauté for 4 minutes. Add garlic. Sauté 1 minute.

• Gradually add flour, whisking for 1 minute.
• Next, gradually add milk and/or light cream. Whisk constantly until smooth and creamy. Add seasoning.
• Gradually add shredded cheese, whisking until smooth.
• Layer a large baking dish with alternating layers of cheese sauce and vegetables. Top with breadcrumb and cheese mixture.
• Bake at 375° F for 20-25 minutes.
• See the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

What is the difference between scalloped and au gratin?

If you have Googled scalloped and au gratin recipes, you might have wondered what made them different. They both seem to be one and the same. Many modern-day recipes take liberties with how the two are prepared, but there are some distinct differences if you prepare them the traditional way.

For example, traditional scalloped potatoes and potato au gratin are similar. Both are thinly sliced, contain a milk/cream sauce, and are baked.

On the other hand, they also differ in some aspects. Scalloped potatoes are sliced more thinly than au gratin, and the former do not contain cheese. Au Gratin is made with cheese sprinkled in between the layers of potato and sauce. Finally, au gratin is topped with grated cheese and bread crumbs, whereas scalloped potatoes do not.

Whether they are prepared traditionally or mix and match, there is no denying that both are scrumptious!

Can this be made ahead?

You can prep and assemble the dish a day ahead and store it refrigerated. The breadcrumb and cheese topping can be mixed as well. But wait until just before baking to spread it over the top. Allow the assembled dish to sit at room temp for 20-30 minutes before cooking to remove the chill. Or add at least 5 minutes to the cooking time.

How to store:

Refrigerate—Store in an airtight container for up to 4 days.

Freeze—Allow to cool completely before placing in the freezer. Store in an airtight container for up to 2 weeks. The quality may deteriorate after this timeframe. To avoid waste, freeze in portion size. 

Pro Tips:

• Using light cream or heavy cream, along with milk, yields a richer and creamier sauce than just milk. Milk-only sauce produces a thinner sauce as it has the least amount of fat and more water.
• Play around with the cheese combination. Mix and match your favorite varieties. I like the mildness and creaminess of Swiss and Monterey Jack.

Serve With These Side Dishes

Beer-Braised Salisbury Steak	Slow Roasted BBQ Pork
Chicken Fried Steak with Gravy	Sticky Cranberry Orange Glazed Pork Ribs

Cauliflower and Butternut Au Gratin

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted, Stovetop Cooked Cuisine:American Courses:Sides Recipe Keys: V Vegetable Dairy

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesTotal time:1 hour Servings:10 Servings

Description

For a creamy and cheesy vegetarian side dish, this Cauliflower and Butternut Au Gratin is sure to please. It pairs well with chicken, pork, fish, or beef. Plus, it’s a great side dish for fall dinners and holiday meals.

Ingredients

• 1 1/2 pounds cauliflower, cut into small florets (about 8 cups)
• 2 pounds butternut squash, cut into 1/2 to 3/4 inch cubes (about 6 cups)
• 1 small onion, chopped
• 2 large cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 rounded teaspoon ground thyme
• 4 cups whole milk (use with light cream or heavy cream for more richness)
• 4 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 1/2 cups freshly grated Swiss Cheese
• 1 1/2 cups freshly grated Monterey Cheese

For the bread crumb topping:

• 2/3 cups dry bread crumbs
• 1 cup shredded Swiss and/or Monterey Cheese
• 2 tablespoons melted butter

Instructions

1. Preheat oven to 350° F.
2. Bring a large pot of water to a boil. Generously season with salt. Boil cauliflower florets and butternut slices for 5 to seven minutes or until tender but still firm to the bite. Drain well.
3. Prep the bread crumb topping while the vegetables boil. Combine bread crumbs and melted butter. Use a fork to stir until the mixture takes on a wet sand consistency. Add the grated cheese (you can coarsely chop long strings of cheese). Mix to combine. Set aside.
4. After draining, spread the vegetables onto a large baking sheet in a single layer. Bake for 10 minutes to remove moisture. Remove from oven. Set aside.
5. Increase oven temp to 375° F.
6. In the meantime, make the cheese sauce, using the same pan the vegetables boiled in. Melt the 4 tablespoons of butter on medium-low to medium heat. Add onion and a pinch of salt. Sauté for 4 minutes. Add garlic. Sauté for 1 minute. Add flour, whisking constantly for 1 minute.
7. Slowly add 1 cup of milk. Whisk for about 10 seconds before adding more. Gradually add the remaining milk in portions as you continuously whisk. Add the salt, pepper, nutmeg, and thyme. Continue to whisk until smooth.
8. Once it comes to a light boil, gradually add the cheese. Stir to incorporate. The sauce will thicken. Do not allow it to come to a hard boil. Reduce heat or temporarily remove the pan from the burner if necessary during this process. Reseason to taste. Remove the pan from the heat.
9. Spray a 9 x 13 x 2.5-inch oval pan (or an equivalent 4-quart capacity baking dish) with cooking spray. Alternatively, two 8 x 8 x 2-inch square pans can be used. Pour a thin coating of sauce onto the bottom of the pan. Add half of the cauliflower and butternut mixture. Cover with half of the remaining sauce. Repeat the last two steps.
10. Spread bread crumb topping over the top.
11. Bake for 20-25 minutes or until heated through and the cauliflower and butternut are fork tender. Allow to rest 5 to 10 minutes before serving.
12. Makes 8 to 10 servings.

Notes

• For even cooking, cut the cauliflower florets and butternut to equal size.
• This recipe uses 50% each of Swiss and Monterey cheese. Feel free to customize it with your favorite cheeses.
• Using a combination of whole milk and light cream yields a richer sauce than just whole milk alone.
• If there are little pools of water after baking the au gratin, CAREFULLY tip and drain.
• Store refrigerated in an airtight container for up to 4 days.
• For best quality, freeze in an airtight container for up to 2 weeks. Be sure to cool the au gratin completely before freezing.

Keywords:Au Gratin, Cauliflower, Butternut, Fall Dinners, Holiday Meals, Cheese Sauce

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