Broccoli Gratin

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 side-dish servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Copyright 2005 Television Food Network, G.P. All rights reserved.
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