Description
This creamy and cheesy broccoli gratin is a comforting side dish perfect for any meal. Tender broccoli florets are baked in a rich cheese sauce until bubbly and golden brown.
Ingredients
Scale
- 1 1/2 pounds fresh broccoli, cut into florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Steam or blanch the broccoli florets until crisp-tender, about 3-5 minutes. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in the salt, pepper, garlic powder, and 1 cup of the shredded cheddar cheese until melted and smooth.
- Add the cooked broccoli to the cheese sauce and stir to coat. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the remaining 1/2 cup cheddar cheese with the breadcrumbs. Sprinkle evenly over the broccoli mixture.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- For extra flavor, you can add a pinch of nutmeg to the cheese sauce.
- Feel free to use other cheeses like Gruyere or Monterey Jack.
- This dish can be prepared ahead of time and baked just before serving. Cover and refrigerate for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg