Broccoli Gratin

"A rich and delicious side dish, great for the holidays or anytime. Added note: if you are using regular table salt instead of kosher salt please use half as much..."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by AZPARZYCH photo by AZPARZYCH
photo by Buzymomof3 photo by Buzymomof3
photo by Lavender Lynn photo by Lavender Lynn
photo by mosma photo by mosma
Ready In:
40mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 450 degrees. Use 1 tablespoon butter to butter a 9x9 or 9x13 baking dish.
  • Steam broccoli until crisp-tender, about 5 minutes.
  • Melt 3 tablespoons of the butter in a medium saucepan. Whisk in the flour until smooth. Cook, stirring, for 1 minute.
  • Add the milk, salt, and nutmeg and bring to a boil while stirring constantly. Lower heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper.
  • Put the broccoli in the prepared baking dish. Sprinkle with half of the cheese and pour on the white sauce. Cover with the remaining cheese.
  • Melt the remaining 1 tablespoon butter in a small skillet. Add the bread crumbs and cook, stirring, until lightly browned.
  • Cover the gratin with the breadcrumbs. Bake at 450 for about 20 minutes, or until lightly browned and bubbly.

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Reviews

  1. Excellent potluck choice and a great side to a festive entree. We served it with Recipe#395542. Made for Top Favorites of 2009.
     
  2. My BF and I love broccoli...especially his mother's broccoli casserole, so this recipe looked great...especially since there was no canned condensed soup in it! I used organic 2% milk instead of the whole and the sauce still turned out so rich and creamy. I loved the ground nutmeg in the sauce ( please grate the nutmeg yourself... it makes a huge difference!) The 1 1/2 tsp of salt seemed a little much to me... but I added it anyway. It was quite salty to me and my BF (and he really likes to salt his food) so next time, I will cut it back to only 1/2 tsp. I will also steam my broccoli for about 3 minutes next time, since it turned out a little on the soft side for us... not mushy but we like our broccoli a little crunchy. I topped it off with a sprinkling of panko breadcrumbs and then sprayed it with a little olive oil for a little crunch. The two of us polished off the whole thing in record time! It was really that good... Thanks you so much for posting a keeper!!!
     
  3. What can I say "Chesse and Broccoli" ..... They just go together so well, and this recipe is no exception. Lovely sauce and toasty breadcrumbs, just make this wonderful.<br/>This made for a lovely side dish for our roast.<br/>Thanks loof.
     
  4. We found the sauce so thick it was distracting and all we could taste. I think next time I'll make a thinner white sauce and add a bit more cheese. Thanks loof! Made for ZWT8 trip to France.
     
  5. So good and so easy to make! I made 1/2 the recipe since I am the only one who eats broccoli. I liked that it was not soupy and the broccoli didn't get mushy. Was a nice change from steamed or sauteed broccoli. Made for ZWT8.
     
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