Fresh Broccoli Gratin
Transform your weeknight dinners with this mouthwatering Fresh Broccoli Gratin, a perfect balance of wholesome vegetables and indulgent, creamy goodness. Tender, blanched broccoli florets are smothered in a velvety cheese sauce made with Parmesan, sharp cheddar, and a hint of Dijon mustard for extra depth. Topped with a crunchy, golden layer of panko breadcrumbs infused with garlic and butter, this gratin is baked to bubbly perfection in just 25 minutes. Ideal as a crowd-pleasing side dish or a standalone vegetarian entree, this recipe combines flavor and texture to satisfy every craving. Easy to prepare in under 40 minutes, it’s a delightful way to elevate fresh broccoli into a comforting classic.
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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
- 0.5 cups grated Parmesan cheese
- 1 cups shredded sharp cheddar cheese
- 1 teaspoons Dijon mustard
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 2 tablespoons olive oil
- 0.25 teaspoons garlic powder
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a large baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, or until they are bright green and slightly tender. Drain the broccoli and immediately transfer it to an ice bath to stop the cooking process. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux, ensuring the flour does not brown.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
Stir in the grated Parmesan, shredded cheddar cheese, Dijon mustard, salt, and black pepper, mixing until smooth and creamy.
Place the blanched broccoli florets in the prepared baking dish and pour the cheese sauce evenly over them, making sure all florets are coated.
In a small bowl, combine the panko breadcrumbs, 1 tablespoon of melted butter, olive oil, and garlic powder. Mix well to evenly coat the breadcrumbs.
Sprinkle the breadcrumb mixture over the broccoli and cheese sauce to create an even topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy, and the cheese sauce is bubbling around the edges.
Remove the broccoli gratin from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.2 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1964 mg | 151% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 595 mg | 13% | |
*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.
