Description
This Broccoli au Gratin recipe features tender broccoli florets baked in a rich and creamy Gruyere cheese sauce, topped with a crunchy Parmesan and breadcrumb crust. Perfect as a comforting side dish for any meal, it combines roasted broccoli with a luscious béchamel and savory cheese topping for a deliciously cheesy and golden finish.
Ingredients
Scale
Vegetables
- 1 ½ pounds broccoli florets (from 2 large heads)
Seasoning and Oils
- 1 ½ teaspoon salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 tablespoons olive oil
Sauce
- 3 tablespoons salted butter (divided)
- 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)
Topping
- ¼ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the broccoli and baking the gratin.
- Roast Broccoli: Place the broccoli florets in a sprayed 7×10-inch or 9×9-inch baking dish. Drizzle with olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Toss and spread in a flat layer. Roast for 10-12 minutes until bright green and slightly browned on the edges.
- Prepare Roux: In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant. Sift in flour and whisk constantly for 1-2 minutes until a thick paste forms, then continue whisking for another minute as it thins.
- Make Sauce: Lower heat to medium-low. Gradually add milk in ¼ cup increments, whisking continuously and allowing the sauce to thicken slightly between additions.
- Finish Sauce: Remove from heat and stir in Gruyere cheese, remaining ½ teaspoon salt, ¼ teaspoon black pepper, dried thyme, and nutmeg if using. Pour this cheese sauce over the roasted broccoli, gently lifting florets to evenly coat.
- Prepare Topping: Melt remaining 1 tablespoon butter in a small bowl. Combine with Parmesan cheese and breadcrumbs, then sprinkle evenly over the broccoli and sauce.
- Bake Gratin: Return the dish to the oven and bake for 20-25 minutes until the topping is golden and broccoli is tender when pierced with a fork. Serve hot, garnished with fresh thyme if desired.
Notes
- Use fresh broccoli heads for the best texture and flavor.
- For a nut-free version, omit the nutmeg.
- Gruyere cheese can be substituted with Swiss or a mild cheddar if preferred.
- Make sure to whisk the sauce continuously to avoid lumps in the béchamel.
- Serve immediately for best texture as the breadcrumb topping can become soggy if left too long.
