Broccoli Gratin

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 to 6 side-dish servings
Level:
Easy

Ingredients
  • 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
Directions

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.

Copyright 2005 Television Food Network, G.P. All rights reserved.


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4.7 26
New family favorite! I made it at both Thanksgiving and Christmas this year. At Thanksgiving I made it exactly as written. I knew it was good but was surprised that there were no leftovers given the amount of other veggies on the table. At Christmas I found out it is a very forgiving recipe. I needed to make it a day ahead and then due to other dishes needing different temps, I needed to get it started at a lower temp and then turn it up during the final stages and it did just fine. Again, no leftovers. Thanks for a great recipe! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tasty and easy to make. Did not change a thing and it turned out wonderfully! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very delicious! You can cut out some of the calories by using skim milk and it still tastes great! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
Kids loved this very tasty item not reviewed by moderator and published
I used panko bread crumbs, but otherwise followed the recipe. Definitely use fresh nutmeg. So good!!! Can't wait to make again! item not reviewed by moderator and published
Easy to prepare. I substituted gruyere cheese for the cheddar, It worked really well. Can't wait to make it again. Helen, Leesburg, VA. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
great, easy, a little salty item not reviewed by moderator and published
I make this all the time. I use Bird Eye frozen broccoli and make a double recipe. My kids love it. item not reviewed by moderator and published
but great cheese sauce. Very easy to make too. item not reviewed by moderator and published
Mine comes out a little differently each time, despite following the recipe to the letter each time. Oh well, still tasty! item not reviewed by moderator and published
A tasty treat with chicken...a little on the salty side for my husband though item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Can't find the print button!!! item not reviewed by moderator and published
I do like to know if there are other options, just in case I want to make it but am short an ingredient, or perhaps if I don't have the right cheese and would any other work. So I myself love the comments, I find them helpful. item not reviewed by moderator and published
Hello - my fiance finds the reviews where people change the recipe hysterical. I have to agree with him. Review the recipe -- don't prove how clever you are by reinventing it! item not reviewed by moderator and published
Can't find the Print button!!! item not reviewed by moderator and published

This recipe is featured in:

Spring Produce Guide