Cheddar Vegetable Au Gratin


  • 4 Tablespoons unsalted butter
  • 1/2 head broccoli, cut into florets
  • 1/2 head cauliflower, cut in florets
  • 4 carrots, sliced
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups half and half cream
  • 2 cups shredded sharp white cheddar cheese
  • kosher salt
  • freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup Parmesan Cheese, for topping
    Cheddar Vegetable Au Gratin


  1. Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli, cauliflower carrots, and onion. Roast until slightly golden browned, about 15 minutes.
  2. In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar cheese, kosher salt, pepper, nutmeg and whisk until the cheese is melted.
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