Broccoli Gratin

Total Time:
1 hr
20 min
40 min

4 to 6 side-dish servings

  • 1/4 cup unsalted butter, plus more for the baking dish
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
  • 1 cup grated sharp Cheddar (about 4 ounces)
  • 1/2 cup fresh bread crumbs

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.

Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.

Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.

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    24 Reviews
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    So annoying to read reviews from people who change half the recipe. I don't care what you did to make it better in your opinion.
    I frequently use the changes people have posted as there are great changes or additions people make. that is why there is a comment section. If it annoys you, don't read them, or just decide not to make a comment and not post negativity.
    Can't find the print button!!!
    Very tasty and easy to make. Did not change a thing and it turned out wonderfully!
    Can't find the Print button!!!
    I finally found a way to get my daughter to eat broccoli & cauliflower and ask for seconds!!! Awesome dish! I also made a couple of modifications, I mixed cauliflower & broccoli, used both provolone and white cheddar and panko bread crumbs. Very easy and a pleaser in our house.
    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.
    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!
    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!
    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.
    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.
    Very delicious! You can cut out some of the calories by using skim milk and it still tastes great!
    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!
    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 :)
    Kids loved this very tasty
    I used panko bread crumbs, but otherwise followed the recipe. Definitely use fresh nutmeg. So good!!! Can't wait to make again!
    Easy to prepare. I substituted gruyere cheese for the cheddar, It worked really well. Can't wait to make it again. Helen, Leesburg, VA.
    Very yummy. I used a very generous pinch of freshly ground nutmeg. I also melted a little cheese into the white sauce before proceeding with the recipe. Other than that, I folllowed the recipe to a T. I loved it and so did my mate. Looking forward to leftovers later in the week.
     BTW, I made this as a side to Ina's turkey meatloaf. Great combo!
    This was an easy recipe to make. I modified it to make it more healthy. I used whole wheat flour and fat free milk. For the cheese I used 1/2 reduced fat cheddar and 1/2 2% mozzarella. I used Italian bread crumbs. My husband said it was the best broccoli dish he had ever eaten.
    At first I was worried about to much "chedda". (I am not a big fan) I halved the recipe all the way around, and believe it or not- It wasnt too cheezy! The basis for the sauce- be patient- no lumps- and the texture will be perfect! Also, loved the hint of Nutmeg!
    great, easy, a little salty
    I make this all the time. I use Bird Eye frozen broccoli and make a double recipe. My kids love it.
    but great cheese sauce. Very easy to make too.
    Mine comes out a little differently each time, despite following the recipe to the letter each time. Oh well, still tasty!
    A tasty treat with chicken...a little on the salty side for my husband though
    I was looking for a simple, yet pleasing vegetable dish for Thanksgiving dinner. I wasn't expecting anything special. Boy was I suprised. This was so delious and pretty easy to make. I was able to make this the night before and reheat in the oven. I think it just enhanced the flavor. I love broccoli and this might be my favorite dish ever. I did use velveeta instead of cheddar. I find it usually gives a better result for these types of dishes.
    This recipe is great. Very easy. It's a nice take on the usual potato gratin. I used emmenthaler cheese - because I prefer it. Good stuff!
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