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
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

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