Broccoli Gratin with Cheesy Breadcrumbs cover

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Broccoli Gratin with Cheesy Breadcrumbs

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Ingredients

Warning0 allergens identified

Broccoli Gratin with Cheesy Breadcrumbs

nonstick cooking spray

1 ½ pounds broccoli florets

2 cloves garlic

2 tablespoons butter(for roux)

3 tablespoons all-purpose flour

1 ½ cups whole milk

4 ounces shredded cheddar cheese(for sauce, 4 oz. is about 1 cup)

½ tsp salt(for sauce)

black pepper(to taste, for sauce)

1 cup panko bread crumbs

1 oz Parmesan cheesegrated

1 oz shredded cheddar cheese(for breadcrumbs, 1 oz. is about 1/4 cup)

¼ tsp salt(for breadcrumbs)

black pepper(to taste, for breadcrumbs)

4 tablespoons butter(melted, for breadcrumbs)

Instructions

Preheat the oven to 375°F.

Spray a 9-inch square baking dish with nonstick cooking spray. Set aside.

Chop the broccoli into 1-inch florets. Fill a large pot with water and bring to a boil over high heat. Once boiling, add the broccoli florets and boil until bright green, about 1 minute. Drain the broccoli and immediately rinse under cold water. Allow broccoli to sit in the colander while preparing the sauce.

Finely mince the garlic.

In a large pot over medium heat, melt the butter. Add the garlic and sautÃ© until fragrant, about 30 seconds. Sprinkle the flour into the pot and whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.

Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.

Once bubbling, turn off the heat. Add the shredded cheddar, salt, and black pepper to the pot. Whisk slowly until the cheese is fully melted and the sauce is smooth.

Once the sauce is smooth, add the broccoli. Stir until the florets are thoroughly coated.

Pour the contents of the pot into the greased baking dish.

Place the bread crumbs, Parmesan, cheddar cheese, salt, and black pepper in a medium mixing bowl. Mix with a fork to combine. Add melted butter to the bowl, and stir until all the breadcrumbs are moistened. Sprinkle the crumbs in an even layer over the broccoli.

Bake the gratin on middle rack of oven until the edges are bubbling and the top is golden brown, 22-25 minutes.

Check to see that gratin is done. Remove from oven or add time as needed.

Allow the gratin to rest for 10 minutes. Plate and serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Breadcrumbs 🍞
Toss panko with melted butter and toast in a skillet for 2-3 minutes before topping to achieve maximum crispiness and golden color that won't soften during baking.
Blanch Broccoli First 🥦
Pre-cook broccoli florets in salted boiling water for 3-4 minutes before adding to the gratin—this ensures tender broccoli while the cheese sauce finishes cooking.
Make a Proper Béchamel Base 🧈
Cook flour in butter for 1-2 minutes before adding milk to create a smooth, lump-free sauce that will coat the broccoli evenly and thicken properly.
Grate Cheese Fresh 🧀
Use freshly grated Parmesan and Cheddar instead of pre-shredded varieties—they melt more smoothly without additives and create a creamier, more flavorful sauce.
Top Breadcrumbs Last 👨‍🍳
Add the toasted breadcrumb mixture just 5 minutes before the gratin finishes baking to keep it crispy on top rather than soggy from sitting in the oven too long.