Cauliflower and Carrot Gratin

Top carrots and Green Giant® cauliflower with Progresso® bread crumbs to make this cheesy side dish - perfect for Thanksgiving.

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Servings 14

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2 Ratings

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ingredients 10
Prep Time 25 min
Total Time 60 min

Ingredients

1: bag (16 oz) ready-to-eat baby-cut carrots

1: head (about 2 1/2 lb) Green Giant® fresh cauliflower, cut into florets (6 cups)

6: tablespoons butter

1: medium onion, finely chopped (1/2 cup)

3: tablespoons all-purpose flour

1: teaspoon salt

1: teaspoon ground mustard

1 1/2: cups milk

6: oz (about 8 slices) American cheese, cut into small pieces

1/2: cup Progresso® panko crispy bread crumbs

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Directions

1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
2 In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside.
3 Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole.
4 In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
5 Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free chopped onion.

American cheese can be purchased in bulk at most supermarket delis. Simply ask them to cut off the size chunk you desire, and either chop or shred it before adding to the milk mixture.

To help with last-minute details on Thanksgiving Day, have the cauliflower washed and cut into florets, chop the onion and have the cheese cut into pieces. You can even mix the bread crumbs and butter together and store covered in a small bowl.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 330mg; 330%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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DickensVillage

report Posted Mar. 28, 2013 1:24 PM

For some reason, the recipes do not print out. My printer is working perfectly. New cartridges and all. Any ideas? Thanks

aweaver2121

report Posted Feb. 20, 2012 12:30 PM

Delicious!!!! My family loved it and I will definitley be making it again.

kimdyuma

report Posted Jan. 14, 2012 6:16 PM

My family loved this recipe-we did change it to use extra sharp cheddar becuase we always have it on hand and never have American cheese!

khaejae

report Posted Jan. 31, 2011 8:19 PM

Oh my gosh! I was given a 5 lb head of cauliflower & was looking for a recipe I could use a bunch of it. All my husband could say was "this is so good". He had 3 helpings & said this is one to add to the rotation! I expect my son to eat 1/2 of what's left when he gets home! Don't think there'll be much leftover for tomorrow's lunch!