Broccoli Pierre
Elevate your dinner table with Broccoli Pierre, a decadent yet wholesome baked broccoli gratin that combines tender blanched broccoli florets with a rich, velvety Gruyère cheese sauce. Infused with the subtle warmth of Dijon mustard and a touch of nutmeg, this dish is topped with buttery, golden-crisp panko breadcrumbs that add a satisfying crunch to every bite. Perfect as a comforting side dish or a light vegetarian main, this recipe is ready in under 45 minutes, making it ideal for both weeknight meals and special occasions. Garnished with a sprinkle of fresh parsley, Broccoli Pierre pairs beautifully with crusty bread or roasted meats, providing a delightful balance of creamy, cheesy goodness and crunchy textures.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes, until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 2-3 minutes, stirring, until the mixture thickens and coats the back of a spoon.
Stir in the Gruyère cheese, Dijon mustard, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Arrange the blanched broccoli in the prepared baking dish. Pour the cheese sauce evenly over the broccoli, ensuring all florets are well coated.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and the olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the broccoli and cheese sauce.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Serve warm as a side dish or enjoy as a light meal with crusty bread.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 25.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1716 mg | 132% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
