Broccoli Gratin

    • Prep Time
    • 15 mins
    • Cook Time
    • 1 hr
    • Yield
    • 1 dish
    • Difficulty Level

As far I’m concerned anything with melted cheese, especially Gruyere cheese, is delicious.

This broccoli gratin is made with everything that makes anything taste better: cream, butter, breadcrumbs and gruyere cheese.

When I make a gratin, I usually make  potato gratin, but sometimes I like to surprise my family with something new. Broccoli gratin is really great substitute for the always amazing potato.

I especially like sides like this, since you can prepare everything up to a day ahead and refrigerate the gratin until you are ready to bake it. I usually take it out of the fridge 2 hours before baking to get the chill out. Then just pop it into a heated oven.

Try this delicious recipe for broccoli gratin today!

Rate Recipe

2 Ratings

Ingredients

  • 2 lbs broccoli
  • 1/4 cup all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 onion, thinly sliced
  • 1 cup Gruyère cheese, grated
  • freshly ground pepper, to taste
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • salt to taste

Instructions

  • 1. Cut the heads from the broccoli stalks into small florets. Peel the stalks and thinly slice. Bring a large saucepan of water to a boil over high heat. Salt well, and add the broccoli. Cook for 2 minutes and drain well.
  • 2. In another pan, melt the butter over medium heat. Add the onion, and saute for 2-3 minutes.
  • 3. Add flour and stir until evenly incorporated, about 1-2 minutes.
  • 4. Slowly whisk in cream and bring to a boil. Reduce heat to low, stirring frequently, until the mixture thickens, about 6 minutes.
  • 5. Add Gruyère. Keep stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer. Refrigerate overnight if desired, or continue to next step.
  • 6. Preheat oven to 350 degrees Fahrenheit. In a small bowl, stir the breadcrumbs, Parmesan cheese and olive oil. Season with salt and pepper. Sprinkle the breadcrumb mixture over the broccoli mixture.
  • 7. Transfer pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Rest the gratin for 15 minutes before serving.

Instructions

  • 1. Cut the heads from the broccoli stalks into small florets. Peel the stalks and thinly slice. Bring a large saucepan of water to a boil over high heat. Salt well, and add the broccoli. Cook for 2 minutes and drain well.
  • 2. In another pan, melt the butter over medium heat. Add the onion, and saute for 2-3 minutes.
  • 3. Add flour and stir until evenly incorporated, about 1-2 minutes.
  • 4. Slowly whisk in cream and bring to a boil. Reduce heat to low, stirring frequently, until the mixture thickens, about 6 minutes.
  • 5. Add Gruyère. Keep stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer. Refrigerate overnight if desired, or continue to next step.
  • 6. Preheat oven to 350 degrees Fahrenheit. In a small bowl, stir the breadcrumbs, Parmesan cheese and olive oil. Season with salt and pepper. Sprinkle the breadcrumb mixture over the broccoli mixture.
  • 7. Transfer pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Rest the gratin for 15 minutes before serving.

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  • Average Rating

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