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
Scale
- 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