Individual broccoli and cauliflower cheddar gratins from Sunday Casseroles: Complete Comfort in One Dish (page 92) by Betty Rosbottom

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Notes about this recipe

  • averythingcooks on April 12, 2025

    I cut this in 1/2 (baking it in 1 small pan) & that was lots for the 2 of us. As much as we really enjoyed it, we thought the sauce could have been cheesier (which I should have fixed before pouring it over the veg...my bad). I used a very good aged white cheddar but I think the problem was (at least for us) that the ratio of milk to cheese is off....ie far more cheese should go in. Regardless, we certainly enjoyed it beside some crispy pork chops & this idea is worth repeating.

  • kbrooks on February 02, 2025

    Oh yes, this is good! I made with all broccoli because that's what we had but will definitely make with broccoli and cauliflower next time. The cheese sauce is wonderful! One caveat: I followed the recipe and boiled a batch of broccoli 5 minutes as directed. It literally disintegrated and had to be tossed out. I then steamed a second bunch for 2 minutes and it was perfect. I would recommend steaming the 2 veggies separately and then combining for the casserole.

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