Broccoli Au Gratin
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 -8 servings
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Calories
449 kcal
Broccoli Au Gratin
Description
Broccoli Au Gratin combines steamed fresh broccoli with a rich cheese sauce made from butter, flour, and half-and-half, infused with garlic, thyme, rosemary, nutmeg, and seasoned with salt and white or black pepper. Sharp white cheddar and gruyere cheeses melt into a smooth, creamy consistency that coats the broccoli evenly. The casserole is baked until bubbly and golden, optionally topped with a buttered mixture of panko crumbs and Parmesan cheese for added crispness. This dish highlights a balance of tender vegetable texture and creamy, herbaceous cheese sauce with a savory aroma from fresh herbs and freshly grated nutmeg.
The broccoli can be steamed before mixing with the sauce, preserving its bright flavor and slight crunch, while the cheese sauce thickens gently on the stovetop. Optional variations include mixing in cauliflower or bacon for additional depth. Serving Broccoli Au Gratin alongside roasted meats or as a comforting vegetarian main works well for family dinners.
Leftovers keep well refrigerated for several days and can be frozen for up to three months if cooled and wrapped properly. For freezing, omit topping or add it separately before baking. Make-ahead assembly is also possible by combining ingredients and refrigerating before baking, then adding the topping just prior to cooking to maintain crispness. Frozen broccoli is usable if thawed and drained to prevent excess moisture.
Ingredients
- 8 cups broccoli I like organic, fresh broccoli, see notes for frozen, florets
- 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 cheddar cheese grated, sharp, white
- 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
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
Notes
- Leftover Broccoli Au Gratin stores well in the refrigerator for 3 to 5 days in a covered container.
- To freeze, cool the dish completely, wrap tightly in plastic wrap and foil, then freeze up to 3 months; thaw overnight in the refrigerator before reheating.
- The recipe doubles easily for larger pans; if a less cheesy casserole is preferred, double broccoli and keep sauce amount the same.
- Assemble the casserole up to two days ahead, refrigerate covered, bring to room temperature before baking, and add the breadcrumb topping immediately before cooking.
- Frozen uncooked Broccoli Au Gratin can be prepared by cooling the cheese sauce and steamed broccoli before freezing; do not add the crispy topping before freezing.
- Fresh or frozen broccoli can be used; when using frozen, thaw completely and drain liquid before combining with sauce.
- Variations include adding cauliflower, caramelized onions, or cooked bacon to the broccoli mixture for extra flavor.
- Transport the baked casserole in an insulated carrier covered with foil and a towel to keep warm during travel.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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