Keto Cheesy Veggie Gratin – Creamy & Crispy
tender broccoli florets, sweet cauliflower, juicy cherry tomatoes and colorful bell pepper all swimming in a garlicky herb cream sauce… then topped with melty mozzarella and cheddar that bubbles up to crispy gooey perfection under the broiler. Garden fresh, comfort food, low carb, big flavor, totally irresistible.
This is not just ‘cheese with vegetables.’ It’s a flavor explosion that makes you forget you’re eating healthy. Great for weeknight dinners, holiday sides, meal prep, or impressing guests who still think “keto” means sad salads. Plus it’s one pan, minimal clean up and looks like you spent hours when really, you just chopped, poured, sprinkled and baked.
The best thing? Feel free to sub in any veggies you love — zucchini, asparagus, mushrooms — the creamy base goes with everything.
Here’s what you’ll need:
2 cups Broccoli Florets
Cauliflower, florets 1 1/2 cups
1 cup Cherry tomatoes, halved
Yellow Bell Pepper – ½ cup, chopped
1 cup Heavy Whipping Cream
1 tsp Garlic Powder
Onion Powder – ½ tsp.
1 tsp Dried Thyme or Italian Seasoning
Salt & Black Pepper – as required
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese (for color and sharpness)
Optional: ¼ cup grated Parmesan, for more umami
Optional boost: Stir 1 tbsp cream cheese into the sauce for added richness
To prepare:
Prep Veggies: Preheat oven to 400°F (200°C). In a large mixing bowl add broccoli, cauliflower, cherry tomatoes and bell pepper. Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
In Dish: Add seasoned veggies to a greased 9×13 inch glass baking dish (or round casserole dish like shown). Spread out evenly.
Make the Sauce: 1. In small pitcher or bowl, whisk heavy cream with dried herbs and optional cream cheese until smooth. Pour evenly over veggies, don’t drown them, just lightly coat them.
Cheese (a lot of it!): Top with plenty of shredded mozzarella and cheddar cheese (and Parmesan cheese if using). Edge-to-edge melt for the ultimate melt.
Cook until golden brown: Bake 25-30 minutes or until cheese is bubbly and slightly browned in spots and veggies are tender-crisp. Broil for the last 2-3 mins if you want the tops to be extra crispy.
Rest & Serve: Let sit 5 minutes before serving — flavors meld, no soupy spills. Garnish with fresh parsley or basil, if desired.
Pro Tips to Make Your Veggie Bake Perfect:
Do not overcook the veggies before baking, they will continue to soften in the oven. You want them to be crisp-tender after roasting.
Use Full-Fat Dairy – Heavy cream + whole milk cheeses = richer texture and better browning.
Add Protein: Cooked chicken or sausage or bacon bits and make it a meal by itself.
Make Ahead: Assemble up to 24 hrs ahead, cover and refrigerate. If cold from fridge add 5-10 mins to baking time.
Freeze Friendly:Freeze unbaked (no cheese) up to 1 month. Thaw overnight, add cheese, bake according to directions.
