Broccoli au Gratin Recipe
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Broccoli au Gratin Recipe
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Creamy, cheesy, with the crunchiest breadcrumb Parmesan topping, this Broccoli au Gratin is an impressive holiday side that's secretly simple to prep ahead of time! The broccoli florets are roasted instead of boiled or steamed for the best texture and the least amount of dishes to clean.
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Ingredients
- 1 ½ pounds broccoli florets from 2 large heads*
- 1 ½ teaspoon salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons olive oil
- 3 tablespoons salted butter
- 2 garlic cloves finely minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded gruyere cheese
- 1 teaspoon dried thyme
- Pinch nutmeg optional
- ¼ cup breadcrumbs plain*
- ¼ cup grated Parmesan cheese
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Instructions
- Preheat the oven to 425°F.
- Add the broccoli florets to a 7x10-inch or 9x9-inch baking dish that has been sprayed with non-stick cooking spray. Drizzle with the olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Toss to combine and spread broccoli out in a flat layer. Bake for 10-12 minutes, or until broccoli is bright green and some edges begin to brown. (It does not need to be cooked all of the way through just yet!)
- Add 2 tablespoons of the butter to a large skillet over medium heat. Once melted, add the garlic and cook for 30 seconds, or until fragrant. Sift in the flour and immediately begin whisking for 1-2 minutes, or until it forms a thick paste. Continue whisking for 1 more minute, or until it begins to thin out again.
- Reduce the heat to medium-low. In ¼ cup increments, pour in the milk, whisking well after each addition and waiting for the sauce to slightly thicken between each one.
- Remove from the heat and add the gruyere cheese, ½ teaspoon salt, ¼ teaspoon black pepper, thyme, and nutmeg. Pour the sauce over the broccoli, lifting up the florets as you do so it spreads throughout.
- Melt the remaining 1 tablespoon butter in a small bowl. Add the Parmesan cheese and breadcrumbs. Toss until well mixed and then sprinkle over the broccoli.
- Bake in the oven for 20-25 minutes, or until the topping is golden and the broccoli is fork-tender. Serve with fresh thyme, if desired.
Notes
- Broccoli. You’ll need 1½ pounds of broccoli florets (about 2 large heads before trimming, weighing close to 2 pounds). Cut florets into florets about 1 to 1 ½ inches in diameter for the best results.
- Cheese. Gruyère is my top pick for its nutty, slightly salty flavor, but feel free to use sharp white cheddar, fontina, or Swiss if you prefer or can’t find Gruyère.
- Milk. Whole milk gives the creamiest results, though 2% or a plant-based milk can be used with a slightly different texture.
- Breadcrumbs. I used Aleia’s for their minimal salt content. If your breadcrumbs are saltier, consider reducing the salt in the recipe by ¼–½ teaspoon.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Freezing is not recommended as the texture will change upon thawing.
- Reheating: Return the dish to a 350°F oven for 5-10 minutes, or warm up in a skillet over medium-low heat.
Nutrition Information
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Calories
276kcal
(14%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
51mg
(17%)
Sodium
797mg
(33%)
Potassium
381mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1037IU
(21%)
Vitamin C
76mg
(84%)
Calcium
424mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 797mg | 33% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 76mg | 84% |
| Calcium | 424mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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