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Broccoli Gratin Recipe

Broccoli Gratin

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on December 27, 2012

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    Good dish. I made a few modifications. I melted all the cheese in the sauce, added water chestnuts to the recipe and reduced the salt. I also used panko breadcrumbs.

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  • on December 25, 2012

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    Sensational! I used 1 lb broccoli and 1 lb cauliflower just to be playful - really any hearty vegetable that can withstand the broiling without being mushy would taste delicious with this sauce mixture. I used almond milk in place of whole milk (still very creamy, used a mix of monterrey jack and cheddar cheese, and panko bread crumbs. The results were incredible and it was the hit of my Christmas meal! I love a mean gratin recipe and I'm glad to add this one to my arsenal!

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  • on September 16, 2012

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    I made this recipe for a dinner party this evening. Given the number of people, I doubled the recipe, but rather that using twice as much broccoli, I use 2 pounds of cauliflower. Like others who reviewed this recipe, I used skim milk for the sauce and it still turned out very creamy. Also used cheddar cheese and a white cheese from our local farmer's market. The dish turned out wonderful!

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  • on December 25, 2011

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    I made this recipe lat night for Christmas Eve dinner for my family. I did make a few changes, based on some previous reviews and it was great! It's definitely going in my "Keeper" book!. I used skimmed milk, only used a pinch of salt in the sauce, added about a clove of fresh grated garlic and instead of bread crumbs, I used crushed 'butter and garlic' croutons. I think next time, though, I'll add the cheddar cheese to the bechamel sauce.

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  • on March 20, 2011

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    This is a quick and delicious recipe, just made it for the first time. I did make a few changes. I used skim milk instead of whole and also panko style breadcrumbs as this is what I had on hand. Turned out beautifully. The only reason I didn't give it five stars was because of the salt. It was much too salty, I will reduce it by at least half next time, other than that, a go-to gratin.

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  • on February 17, 2011

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    Very delicious! You can cut out some of the calories by using skim milk and it still tastes great!

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  • on November 27, 2010

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    My first time making this. I mixed half the cheese into the white sauce and topped with the other half. I used less salt...I did not make the bread topping because my family doesn't care for it. Yum!

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  • on October 11, 2010

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    easiest gratin to put together! and not to mention delicious. it's always a big hit whenever i make it. there's hardly any leftovers after i make it. to twist it up i like to use jarlsberg swiss and it's perfect with the nutmeg :

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  • on August 17, 2010

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    Kids loved this very tasty

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  • on August 01, 2010

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    I used panko bread crumbs, but otherwise followed the recipe. Definitely use fresh nutmeg. So good!!! Can't wait to make again!

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