I make this recipe as-is when I am cooking for adults, but for kids, I leave the wine out and add more milk or cream, and my daughter loves it. It's a family favorite all around, and a great way to get children eating green vegetables.


Recipe Summary

15 mins
30 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a pot filled with lightly salted water to a boil. Add cauliflower and broccoli and boil until vegetables are tender but firm to the bite, 10 to 15 minutes. Drain well and transfer to a large bowl.

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish.

  • Meanwhile, melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste and cook and stir, 1 to 2 minutes. Pour in hot milk and continue cooking, whisking constantly, until you have a thick sauce with no lumps, about 5 minutes.

  • Stir in wine and bring to a boil. Mix in Parmesan cheese and eggs. Season cheese sauce with salt, pepper, and nutmeg.

  • Remove from heat and mix sauce into the bowl with drained cauliflower and broccoli. Pour mixture into the prepared baking dish and smooth out.

  • Bake in the preheated oven until gratin is nicely browned on top, 20 to 25 minutes.

Nutrition Facts

434 calories; protein 22g; carbohydrates 31g; fat 22.7g; cholesterol 149.2mg; sodium 646.2mg. Full Nutrition