Broccoli Cheddar Gratin
Broccoli Cheddar Gratin
Ingredients
For the Gratin
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized gratin dish.
⏱️ 5 min•🌡️ 375
- 2
Steam or blanch the broccoli florets until crisp-tender, about 3-5 minutes. Drain well and spread them evenly in the prepared baking dish.
⏱️ 5 min
- 3
In a large saucepan over medium heat, melt the 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 whole milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, stirring frequently.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Add the Dijon mustard, nutmeg, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min
- 6
Pour the cheese sauce evenly over the broccoli florets in the baking dish.
⏱️ 1 min
- 7
In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 2 min
- 8
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
⏱️ 1 min
- 9
Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Gratin
Ingredients
For the Gratin
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or similar sized gratin dish.
⏱️ 5 min•🌡️ 375 - 2
Steam or blanch the broccoli florets until crisp-tender, about 3-5 minutes. Drain well and spread them evenly in the prepared baking dish.
⏱️ 5 min - 3
In a large saucepan over medium heat, melt the 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 whole milk, a little at a time, until the sauce is smooth and thickened. Bring to a gentle simmer, stirring frequently.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese until completely melted and smooth. Add the Dijon mustard, nutmeg, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min - 6
Pour the cheese sauce evenly over the broccoli florets in the baking dish.
⏱️ 1 min - 7
In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Mix well until the breadcrumbs are evenly coated.
⏱️ 2 min - 8
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
⏱️ 1 min - 9
Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375