Green Bean and Cauliflower Gratin

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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Kosher salt

1 1/2 pounds green beans, trimmed and halved

3 cups small cauliflower florets (from 1/2 head)

5 tablespoons unsalted butter

2/3 cup panko

Freshly ground black pepper

3/4 cup shredded gruyère cheese

2 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups half-and-half

1/4 cup grated parmesan cheese

1/4 teaspoon mustard powder

Pinch of cayenne pepper

Chopped fresh chives, for topping


  1. Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel–lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
  2. Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
  3. Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
  4. Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.
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