Servings
Font
Back
0 from 21 votes

Broccoli and Blue Cheese Gratin

Broccoli and blue cheese gratin is a simple comforting casserole that makes the perfect Thanksgiving side dish.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 6 to 8 servings
Calories: 251 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 heads broccoli
  • 3 1/2 tablespoons unsalted butter plus more for the baking dish
  • 1/4 cup plus 2 tablespoons fresh bread crumbs
  • 2 tablespoons all-purpose (plain) flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 1 1/2 to 2 ounces blue cheese preferably Bleu d’Auvergne or Gorgonzola, crumbled

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (176°C). Lightly butter a gratin or 8- or 9-inch baking dish.
  2. Trim and discard the thick stalks from the broccoli. Cut each head in half lengthwise.
  3. Place the broccoli in a steamer rack set over boiling water, cover, and steam until easily pierced with a fork, 7 to 12 minutes or so, depending on the size. Drain and rinse the broccoli under cold running water, then coarsely chop it. Drain it again, then transfer it to a bowl.
  4. Meanwhile, in a skillet over medium heat, melt 1/2 to 1 tablespoon of the butter. Add the bread crumbs and cook, stirring, until golden, 3 to 5 minutes. Remove from the heat, transfer to a plate, and set aside.
  5. In a saucepan over medium-high heat, melt 2 tablespoons of the butter. When the butter has melted, remove the pan from the heat and whisk in the flour until smooth.
  6. Return the pan to low heat and slowly pour in 1/2 cup of the milk, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, 5 to 7 minutes.
  7. Slowly whisk in another 1/2 cup of milk. Add the salt, black pepper, and cayenne pepper. Continue to simmer, stirring occasionally, until the mixture has thickened again, about 5 minutes.
  8. Whisk in the remaining 1/2 cup milk and simmer until thick enough to coat the back of a spoon, about 5 minutes longer. Stir in the blue cheese and cook, stirring, just until melted, about 2 minutes. Remove from the heat.
  9. Pour the sauce over the broccoli and turn gently to mix. Spoon the mixture into the prepared gratin dish, smooth the surface, and top with the buttered bread crumbs. Cut the remaining butter into bits and dot the top.
  10. Bake until bubbling around the edges and golden on top, about 20 minutes. Serve hot.

Notes

  • Make it in advance--Steam the broccoli, toast the bread crumbs, and make the blue cheese sauce up to one day in advance. Keep the sauce and broccoli in separate containers in the fridge and assemble just before baking.
  • Save time--Purchase pre-cut broccoli. Two regular-size bags (or one bulk-sized bag) is equivalent to the 3 chopped heads.
  • Storage--Leftovers can be stored in a sealed container in the fridge for up to 4 days. Do not freeze.

Nutrition Information

Serving 1portion Calories 251kcal (13%) Carbohydrates 29g (10%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 7g (35%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 29mg (10%) Sodium 453mg (19%) Fiber 8g (32%) Sugar 9g (18%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 251

% Daily Value*

Serving 1portion
Calories 251kcal 13%
Carbohydrates 29g 10%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 7g 35%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 453mg 19%
Fiber 8g 32%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.