Creamy broccoli stem gratin has been a game-changer in my kitchen, transforming what many consider kitchen waste into a star side dish. I used to toss those beautiful, often overlooked broccoli stems without a second thought. But then I discovered how incredibly tender and flavorful they become when properly prepared, especially when bathed in a rich, cheesy sauce and baked until golden and bubbly. This recipe isn’t just about deliciousness; it’s also about smart cooking and reducing food waste, something I’m truly passionate about. It’s incredibly simple to put together, requires basic pantry staples, and delivers an impressive amount of flavor for minimal effort. Get ready to fall in love with broccoli stems all over again!
Why You’ll Love This Creamy Broccoli Stem Gratin
This creamy broccoli stem gratin isn’t just a recipe; it’s a revelation! You’re going to adore how it:
- Transforms humble broccoli stems into something truly luxurious.
- Helps you reduce food waste in a delicious way.
- Is incredibly easy to prepare, perfect for weeknights or special occasions.
- Delivers a comforting, cheesy, and tender side dish that everyone will rave about.
- Offers a fantastic way to get more vegetables into your diet, disguised in a delightful gratin.
The Ultimate Creamy Broccoli Stem Gratin Experience
Imagine tender, perfectly cooked broccoli stems enveloped in a velvety, rich cheese sauce, all topped with a golden, bubbly crust. Every spoonful of this creamy broccoli stem gratin offers a satisfying blend of textures and deeply savory flavors that will make it an instant family favorite. It’s pure comfort in a dish!
Essential Equipment for Your Creamy Broccoli Stem Gratin
Making a delicious creamy broccoli stem gratin doesn’t require a lot of fancy gadgets. You’ll need an 8×8 inch baking dish, perfect for getting that golden, bubbly top. A medium saucepan is essential for whisking up that luscious cheese sauce, and a good whisk will make sure it’s lump-free. Don’t forget a sharp vegetable peeler for those broccoli stems and a sturdy cutting board.
Ingredients for Creamy Broccoli Stem Gratin
Creating this delicious creamy broccoli stem gratin starts with a few simple, wholesome ingredients you likely already have on hand. Here’s exactly what you’ll need:
- 1 pound broccoli stems: Peeled and thinly sliced. This is our star ingredient!
- 2 tablespoons butter: For starting our rich, creamy sauce.
- 2 tablespoons all-purpose flour: Our thickening agent for the béchamel base.
- 1 ½ cups milk: The liquid foundation for our smooth sauce.
- ½ teaspoon salt: To enhance all the flavors.
- ¼ teaspoon black pepper: A touch of warmth and spice.
- ¼ teaspoon garlic powder: Adds a subtle, savory depth without being overpowering.
- 1 cup shredded cheddar cheese, divided: Half for the sauce, half for that irresistible topping.
- ½ cup breadcrumbs: For that perfect crispy, golden crust.
Key Ingredients for a Perfect Creamy Broccoli Stem Gratin
The magic of this creamy broccoli stem gratin truly shines through its core ingredients. The tender, mild broccoli stems provide a delightful texture, while the rich cheddar cheese and milk create that luxuriously smooth, comforting sauce we all crave. It’s a simple combination that delivers big on flavor!
How to Prepare Creamy Broccoli Stem Gratin
Making this creamy broccoli stem gratin is a straightforward process, but paying attention to a few key steps will ensure a perfect, crowd-pleasing dish every time. We’re going to break it down so you feel confident from start to finish. First things first, preheat your oven to 375°F (190°C) and lightly grease your 8×8 inch baking dish. This prevents sticking and makes cleanup a breeze!
Once your oven is preheating, it’s time to get those broccoli stems ready. After they’re prepped, we move on to creating that dreamy cheese sauce. The trick here is patience and constant stirring to avoid lumps. Finally, we combine everything, top it off, and bake until it’s bubbly and golden. Don’t rush the baking; that golden crust is worth the wait!
Prepping Your Broccoli Stems for Creamy Broccoli Stem Gratin
For your creamy broccoli stem gratin, start by peeling the tough outer layer of your broccoli stems with a vegetable peeler. You’ll want to get down to the lighter, more tender core. Then, slice them thinly, about ¼ inch thick. Next, steam or boil them for 5-7 minutes until they are tender-crisp. Make sure to drain them really well; excess water can make your gratin watery.
Crafting the Creamy Sauce for Your Creamy Broccoli Stem Gratin
Now for the heart of our creamy broccoli stem gratin: the sauce! In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste. Gradually whisk in the milk until your sauce is smooth and lump-free. Continue cooking, stirring constantly, until it thickens. Remove from heat, then stir in the salt, pepper, garlic powder, and ½ cup of the cheddar cheese until beautifully melted and smooth.
Tips for Success with Your Creamy Broccoli Stem Gratin
For the best creamy broccoli stem gratin, don’t skimp on peeling those stems; removing the fibrous outer layer ensures a tender texture. When making the cheese sauce, whisk continuously to prevent lumps and ensure a velvety smooth consistency. Feel free to experiment with different cheeses like Gruyere or a sharp white cheddar for a flavor twist. And remember, draining those pre-cooked broccoli stems thoroughly is key to avoiding a watery gratin. A little extra attention to these details makes all the difference!
Variations and Serving Suggestions for Creamy Broccoli Stem Gratin
This creamy broccoli stem gratin is fantastic on its own, but it’s also incredibly versatile! For a heartier meal, you can easily add cooked, shredded chicken or some beef bacon bits right into the gratin mixture before baking. It pairs beautifully as a side dish with roasted chicken, lamb chops, or even a simple pan-seared white fish. Don’t be afraid to get creative with what you serve alongside this comforting dish!
Creative Variations for Your Creamy Broccoli Stem Gratin
Want to mix up your creamy broccoli stem gratin? Try stirring in a pinch of nutmeg into the cheese sauce for an extra layer of warmth. You could also swap out some of the cheddar for Gruyere, Parmesan, or even a smoked Gouda for a different flavor profile. For a little crunch, sprinkle some toasted chopped nuts like pecans or walnuts on top with the breadcrumbs!
Storing and Reheating Your Creamy Broccoli Stem Gratin
If you happen to have any creamy broccoli stem gratin left (a rare occurrence in my house!), store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop individual portions into the microwave until warmed through, or cover the baking dish with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until bubbly and hot.
Frequently Asked Questions About Creamy Broccoli Stem Gratin
I get a lot of questions about this creamy broccoli stem gratin, and I love helping you make it perfectly! Here are some of the most common queries I receive, along with my best advice to ensure your gratin is a delicious success every single time.
Can I Make Creamy Broccoli Stem Gratin Ahead of Time?
Absolutely! You can assemble the entire creamy broccoli stem gratin, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it heats through.
What Cheeses Work Best in Creamy Broccoli Stem Gratin?
While cheddar is my go-to for this creamy broccoli stem gratin, Gruyere offers a nutty depth, and Parmesan adds a salty kick. A blend of cheeses can also create a wonderfully complex flavor profile.
How to Prevent Soggy Creamy Broccoli Stem Gratin?
The key to avoiding a soggy creamy broccoli stem gratin is to thoroughly drain your cooked broccoli stems. Excess moisture is the enemy! Also, ensure your cheese sauce is nice and thick before combining it with the stems.
Creamy Broccoli Stem Gratin Nutritional Information
Each serving of this creamy broccoli stem gratin (approximately 1/4 of the recipe) is estimated to contain around 310 calories, 19g fat (11g saturated fat), 20g carbohydrates, 4g fiber, and 16g protein. This information is an estimate and can vary based on specific ingredients and portion sizes, but it gives you a good idea of the nutritional breakdown.
Print
Creamy Broccoli Stem Gratin
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy broccoli stem gratin is a delicious way to use up broccoli stalks. It features tender broccoli stems baked in a rich, cheesy sauce until golden and bubbly.
Ingredients
- 1 pound broccoli stems, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
- ½ cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Steam or boil the sliced broccoli stems for 5-7 minutes, or until tender-crisp. Drain well.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.
- Stir in the salt, pepper, and garlic powder. Remove from heat and stir in ½ cup of the shredded cheddar cheese until melted and smooth.
- Add the cooked broccoli stems to the cheese sauce and stir to coat.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the remaining ½ cup cheddar cheese with the breadcrumbs. Sprinkle this mixture evenly over the top of the gratin.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can substitute other cheeses like Gruyere or Parmesan for cheddar.
- For extra flavor, add a pinch of nutmeg to the cheese sauce.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 8g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
