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I really wish I could take good pictures. Sigh. This is a super easy and delicious dish that I make quite frequently. The recipe comes from The McCallum’s Shamrock Patch. I have started making half batches because I’m usually feeding only two.

  • Ingredients
  • Butter for pan prep (about 2 Tbsp)
  • 3-4 cups cauliflower florets
  • 3-4 cups broccoli florets
  • 4 carrots, sliced
  • 1 onion, chopped
  • 4 Tbsp. butter
  • 1/4 cup flour
  • 2 cups half-n-half
  • 2 cups shredded cheese (I usually use sharp cheddar)
  • Salt & pepper
  • 1/4 tsp. nutmeg
  • 2/3 cup grated Parmesan

Preheat oven to 450 degrees (yes, very hot). While it’s preheating, put a dab of butter into a 9×13″ baking dish, and place it into the oven so the butter melts while the oven is preheating. Start chopping the vegetables.

Remove the baking dish from the oven and swirl the butter around to try to coat the pan. Sprinkle the vegetables over the butter. I do it in layers in the order given in the ingredient list. Place the vegetables into the 450 degree oven for about 15 minutes.

While the vegetables are in the oven, make a cheese sauce by melting 4 Tbsp. butter in a medium saucepan. Over medium heat, stir in 1/4 cup flour to make a roux. Stir flour butter mixture until the flour is fully incorporated into the butter. Stir in half n half. Continue heating and stirring over medium heat until the sauce has thickened and starts to bubble. Stir in cheese, salt and pepper, and nutmeg. Remove from heat.

When the vegetables have a slight char across the top, remove from oven. Lower oven temperature to 400 degrees. Pour the cheese sauce over the vegetables. Sprinkle Parmesan evenly over the top of the cheese sauce. Return the pan to the oven and bake at 400 degrees for 25-30 minutes.

Serve warm. Yield is about 8 servings.