Broccoli Pierre

Elevate your dinner table with Broccoli Pierre, a decadent yet wholesome baked broccoli gratin that combines tender blanched broccoli florets with a rich, velvety Gruyère cheese sauce. Infused with the subtle warmth of Dijon mustard and a touch of nutmeg, this dish is topped with buttery, golden-crisp panko breadcrumbs that add a satisfying crunch to every bite. Perfect as a comforting side dish or a light vegetarian main, this recipe is ready in under 45 minutes, making it ideal for both weeknight meals and special occasions. Garnished with a sprinkle of fresh parsley, Broccoli Pierre pairs beautifully with crusty bread or roasted meats, providing a delightful balance of creamy, cheesy goodness and crunchy textures.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams broccoli florets
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 1 cup grated Gruyère cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground nutmeg
• 0.5 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes, until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Step 3

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to make a roux.

Step 4

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 2-3 minutes, stirring, until the mixture thickens and coats the back of a spoon.

Step 5

Stir in the Gruyère cheese, Dijon mustard, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.

Step 6

Arrange the blanched broccoli in the prepared baking dish. Pour the cheese sauce evenly over the broccoli, ensuring all florets are well coated.

Step 7

In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and the olive oil. Mix until the breadcrumbs are evenly coated.

Step 8

Sprinkle the breadcrumb mixture over the top of the broccoli and cheese sauce.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.

Step 11

Serve warm as a side dish or enjoy as a light meal with crusty bread.

Nutrition Facts

Serving size	1217.7 grams (1217.7g)

Amount per serving	% Daily Value*
Calories	1825

Total Fat 140.00g	179%
Saturated Fat 78.00g	390%
Polyunsaturated Fat 1.70g
Cholesterol 377mg	126%
Sodium 3776mg	164%
Total Carbohydrate 73.20g	27%
Dietary Fiber 13.80g	49%
Total Sugars 25.80g
Protein 67.30g	135%

Vitamin D 185IU	925%
Calcium 1716mg	132%
Iron 7mg	39%
Potassium 695mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 14.8%

Carbs: 16.1%