Broccoli Au Gratin

Name: Broccoli Au Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 -8 servings
Ingredients: 8 cups broccoli florets; 1/4 cup butter; 1/4 cup all-purpose flour; 2-4 cloves garlic; 1 prig thyme; 1 prig rosemary; 2 cups half-and-half; ½-1 teaspoon kosher salt; ½-1 teaspoon white pepper; ⅛ teaspoon nutmeg; 1 cup sharp white cheddar; 1-1 ½ cups gruyere cheese; 1/2 cup Panko bread crumbs; 2 tablespoons butter; 2 tablespoons Parmesan Cheese

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 -8 servings
Calories
449 kcal

Broccoli Au Gratin

Shannon Lee

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This creamy and cheesy Broccoli Au Gratin Recipe is made with fresh and tender broccoli florets, sharp white cheddar, nutty gruyere cheese, and seasoned with minced garlic and fragrant herbs. The perfect holiday side dish.

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Ingredients

Servings

8 cups broccoli florets I like organic, fresh broccoli, see notes for frozen
1/4 cup butter
1/4 cup all-purpose flour replace with Gluten-Free AP Flour if making GF
2-4 cloves garlic minced
1 prig thyme leaves or replace with ½ teaspoon dried thyme
1 prig rosemary stemmed and minced or replace with ¼ teaspoon dried rosemary
2 cups half-and-half or use whole milk
½-1 teaspoon kosher salt
½-1 teaspoon white pepper or black pepper is fine too
⅛ teaspoon nutmeg fresh grated is best
1 cup sharp white cheddar grated
1-1 ½ cups gruyere cheese grated, divided

Optional Panko Topping

1/2 cup Panko bread crumbs or try crushed Ritz crackers
2 tablespoons butter melted
2 tablespoons Parmesan Cheese grated

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Instructions

Preheat the oven to 375 degrees F and spray an 8x8, 9x9, 10x7 or oval gratin dish with cooking spray or rub it with a little soft butter. (Recipe easily doubles for 9x13).
In a medium saucepan over medium heat, melt the butter and stir in the minced garlic. Continue stirring just until the garlic is fragrant, which will take about a minute. Then sprinkle flour and whisk for about 5-6 minutes until thick and golden.Next, slowly pour in the half and half (or whole milk) while whisking constantly until the mixture is thick and coats the back of a spoon.
Add nutmeg, salt and pepper to your liking. Next, toss in some chopped rosemary and thyme, if desired. Reserve ¼ - ½ cup of gruyere to sprinkle on top of the casserole. Then, stir or whisk in the shredded cheeses half a cup a time. Continue stirring over low heat and adding the cheeses until the sauce is melted and smooth.
Steam broccoli by bringing a large pot filled with about 2 inches of water to a simmer, add a large steamer basket or insert. Add broccoli florets, cover and steam for about 5 minutes, until bright green with a slight crunch when pierced with a fork. (Don't worry, it'll finish cooking in the oven). Strain and add to prepared dish.
Pour cheese sauce over the top of the broccoli as evenly as possible. Sprinkle with the reserved grated cheese and bake for about 20 to 25 minutes. Serve immediately.

Optional Panko Topping

In a small bowl, combine the melted butter, breadcrumbs (or crackers), and parmesan cheese or a little more gruyere.Sprinkle bread crumb topping over the top of the broccoli au gratin. If desired, sprinkle with the last of the remaining cheese. Bake as directed until panko topping is crisp and cheese sauce is bubbling

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Notes

Storage, Transport and Reheating Instructions
Store leftover baked broccoli au gratin in a covered dish in the fridge for 3-5 days.
Freeze | Broccoli au gratin will freeze well, allow to cool completely on the counter before freezing, then cover with plastic wrap and again with foil, freeze up to 3 months.
This recipe doubles well for a 9x13 inch pan. If not as cheesy of broccoli is desired, double the broccoli but make one recipe of the sauce.
Make-Ahead | Assemble the casserole up to 2 days ahead of time. Adding the sauce to the broccoli and covering it tightly to be refrigerated overnight up to 2 days. Bring the entire dish to room temperature for at least 30-60 minutes while preheating the oven before baking. Add the bread crumb mixture just before baking. Bake as planned until bubbly and golden.
Freezing Uncooked Broccoli Au Gratin | Yes! Anytime you freeze casseroles with dairy, you run the risk of the ingredients separating. But that being said, broccoli is one of the more freezer friendly veggies. After making cheese sauce and steaming broccoli, cool completely, wrap well in foil or plastic wrap and freeze up to 2 months.
Thaw in fridge overnight, then drain any liquid, allow to sit on counter 30-60 minutes before popping in the oven to reheat. Heat at 375 degrees for 20-25 minutes until golden and bubbly. Do not freeze with panko topping, instead, make it up and place it in a small container or baggie with your broccoli gratin.
Frozen Broccoli | You may use frozen broccoli, but skip steaming, allow it to thaw, draining off any water that accumulates. Proceed with recipe.
How to transport Broccoli Au Gratin recipe
Transfer to an insulated casserole carrier if possible. Cover tightly with foil and lay a tea towel over the top. This should keep the meal nice and warm for travel.
Variations & Substitutions
Use half broccoli and half cauliflower for a little more variety.
Replace the gruyere cheese with your favorite shredded block cheese! Swiss cheese, parmesan cheese, sharp white cheddar would all be delicious.
Crisp up 3-4 thick slices of bacon and toss those with the broccoli before covering with sauce.
Add caramelized onions to the broccoli mixture.

Nutrition Information

Show Details

Serving 1serving Calories 449kcal (22%) Carbohydrates 17g (6%) Protein 21g (42%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 104mg (35%) Sodium 703mg (29%) Potassium 544mg (16%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1788IU (36%) Vitamin C 110mg (122%) Calcium 616mg (62%) Iron 1mg (6%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 449 kcal

% Daily Value*

Serving	1serving
Calories	449kcal	22%
Carbohydrates	17g	6%
Protein	21g	42%
Fat	35g	54%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.3g	15%
Cholesterol	104mg	35%
Sodium	703mg	29%
Potassium	544mg	12%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1788IU	36%
Vitamin C	110mg	122%
Calcium	616mg	62%
Iron	1mg	6%