Cheesy Baked Vegetable Gratin
Broccoli, potato, and cauliflower baked under a blanket of melted cheese into a rich, stringy ovo-lacto vegetarian main.
✍️ Veg.Pub EditorialPublished 2026-06-19👁 53 views
Calories
420
kcal
Servings
2
Prep time
40
min
Diet
ovo-lacto
🧺 Ingredients
- Broccoli100g
- Potato150g
- Cauliflower100g
- Milk200ml
- Cake flour15g
- Butter15g
- Shredded mozzarella cheese100g
👩🍳 Steps
- 1Break the broccoli and cauliflower into small florets, cut the potato into chunks, and blanch them all together until about 70% cooked.
- 2Melt the butter over low heat, then add the flour and toast briefly until fragrant.
- 3Slowly pour in the milk, stirring until you have a smooth white sauce.
- 4Arrange the vegetables in a baking dish and pour the white sauce over them.
- 5Scatter the shredded cheese generously on top.
- 6Bake at 200°C (390°F) for 20 minutes until golden on top, then serve.
📊 Nutrition
| Protein | 18g |
| Iron | 1.6mg |
| Calcium | 320mg |
| Fiber | 5g |
Introduction
Blanched broccoli, potato, and cauliflower are arranged in a baking dish, covered with a milk-and-flour béchamel sauce, topped generously with shredded cheese, and baked until the top turns golden and stretchy. This popular ovo-lacto vegetarian main dish delivers all the satisfaction of melted, stringy cheese alongside tender vegetables and a smooth white sauce — proof that a meat-free dish can still feel like a proper feast. It's great for a family dinner or a weekend meal you make just to treat yourself.
Nutrition Highlights
- Cheese delivers plenty of calcium and high-quality protein, and turns wonderfully fragrant once melted
- The milk-based white sauce adds extra calcium while giving the whole dish a smooth, creamy texture
- Broccoli and cauliflower contribute dietary fiber and vitamin C, balancing out the dish's richness
- Potato adds heartiness and carbohydrates, making this substantial enough to serve as the centerpiece of a meal
Tips
- Blanch the vegetables until about 70-80% cooked beforehand, so the baking time stays short enough that the cheese doesn't burn
- When making the white sauce, toast the flour briefly over low heat before slowly whisking in the milk to avoid lumps
- A mix of mozzarella, which melts into long strings, and full-flavored cheddar gives the best results
Author: Veg.Pub Editorial
