Cheesy Broccoli Gratin Bake
Cheesy Broccoli Gratin Bake
Ingredients
For the Broccoli
- 4 cups broccoli florets, fresh or frozen
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, warm
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Topping
- 1/2 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
If using fresh broccoli, steam or boil the florets for 3-5 minutes until crisp-tender. If using frozen, cook according to package directions until tender. Drain well and spread the cooked broccoli evenly in the prepared baking dish.
⏱️ 7 min
- 3
In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the warm milk, a little at a time, until smooth and no lumps remain. Continue to whisk and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring until completely melted and smooth.
⏱️ 3 min
- 6
Pour the cheese sauce evenly over the broccoli in the baking dish.
⏱️ 1 min
- 7
In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the cheese sauce.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until the gratin is bubbly and the topping is golden brown.
⏱️ 30 min•🌡️ 375
- 9
Remove from oven and let stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli Gratin Bake
Ingredients
For the Broccoli
- 4 cups broccoli florets, fresh or frozen
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk, warm
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Topping
- 1/2 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
If using fresh broccoli, steam or boil the florets for 3-5 minutes until crisp-tender. If using frozen, cook according to package directions until tender. Drain well and spread the cooked broccoli evenly in the prepared baking dish.
⏱️ 7 min - 3
In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the warm milk, a little at a time, until smooth and no lumps remain. Continue to whisk and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring until completely melted and smooth.
⏱️ 3 min - 6
Pour the cheese sauce evenly over the broccoli in the baking dish.
⏱️ 1 min - 7
In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the cheese sauce.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until the gratin is bubbly and the topping is golden brown.
⏱️ 30 min•🌡️ 375 - 9
Remove from oven and let stand for 5 minutes before serving.
⏱️ 5 min