Broccoli au Gratin
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Broccoli au Gratin
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Broccoli au Gratin is a delicious and easy way to mix up your veggie side dish at dinner. Fresh broccoli florets are topped with a luxurious cream sauce, nutty gruyere cheese, and parmesan. No steaming, boiling, or roasting is required! It's all baked to perfection with a crisp golden brown breadcrumb topping.
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Ingredients
- 1.25 .25 pounds broccoli cut into 1-inch florets (approximately 6 cups, heads
- 3 Tablespoons butter unsalted
- ½ cup yellow onion diced
- 4 garlic minced, cloves
- 2 Tablespoons all-purpose flour
- ½ cup vegetable stock
- 1 ¼ cup milk room temperature or warmed, whole
- ½ teaspoon kosher salt to taste
- ⅛ - ¼ teaspoon white pepper
- black pepper to taste, freshly ground
- 4 ounces gruyere cheese shredded, divided
- ½ cup Parmesan Cheese divided, grated
- ⅛ teaspoon ground nutmeg or pinch
- ⅛ teaspoon cayenne pepper
Breadcrumb Topping
- 2 Tablespoons olive oil
- 1 cup panko
- ¼ teaspoon salt fine sea salt
Instructions
- Preheat oven to 425°F. Place the broccoli florets in an 8x8 skillet and set aside. In a small bowl, stir together 2 tablespoons olive oil and bread crumbs.
- In a large stockpot or sautee pan, melt butter over medium heat. Add onion and saute for 2-3 minutes, adding a pinch of salt to begin layering in the flavor. Add garlic and continue to saute for 1-2 minutes. Then stir in the flour and spices. Continue to stir for 1-2 minutes to ensure the flour does not burn.
- Whisk in the vegetable broth until combined, scraping the bottom of the pan as needed. Once combined, whisk in warm milk. Add any remaining salt as needed. Bring cream sauce to a simmer and continue to lightly simmer for 4-5 minutes, being careful it doesn't boil. Remove from heat.
- Stir in half of the gruyere (2 ounces) and 1/4 cup parmesan cheese. You may need to work in batches until melted and smoothed into sauce.
- Pour the cream sauce over the broccoli and top with the remaining shredded cheese. Top with the prepared breadcrumbs.
- Cover the pan with foil and bake for about 15 minutes. Remove the foil and bake for an additional 5-10 minutes until the bread crumbs are golden brown and the sauce bubbly; check the broccoli to make sure it’s tender, too. If needed, turn on the broiler to crisp up the breadcrumbs if the broccoli is already tender.
- Serve immediately. Store any leftovers in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. Enjoy!
Equipments used:
Notes
- Gluten-Free: use gluten-free flour and breadcrumbs.
- Cook time will take longer if you use larger broccoli florets.
- Frozen Broccoli: thaw, and be sure to pat very dry before using.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
21g
(7%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
49mg
(16%)
Sodium
775mg
(32%)
Potassium
458mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1157IU
(23%)
Vitamin C
86mg
(96%)
Calcium
399mg
(40%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 775mg | 32% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 86mg | 96% |
| Calcium | 399mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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