Fresh Broccoli Gratin

Transform your weeknight dinners with this mouthwatering Fresh Broccoli Gratin, a perfect balance of wholesome vegetables and indulgent, creamy goodness. Tender, blanched broccoli florets are smothered in a velvety cheese sauce made with Parmesan, sharp cheddar, and a hint of Dijon mustard for extra depth. Topped with a crunchy, golden layer of panko breadcrumbs infused with garlic and butter, this gratin is baked to bubbly perfection in just 25 minutes. Ideal as a crowd-pleasing side dish or a standalone vegetarian entree, this recipe combines flavor and texture to satisfy every craving. Easy to prepare in under 40 minutes, it’s a delightful way to elevate fresh broccoli into a comforting classic.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 500 grams broccoli florets
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 0.5 cups grated Parmesan cheese
• 1 cups shredded sharp cheddar cheese
• 1 teaspoons Dijon mustard
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.75 cups panko breadcrumbs
• 2 tablespoons olive oil
• 0.25 teaspoons garlic powder

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a large baking dish and set it aside.

Step 2

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, or until they are bright green and slightly tender. Drain the broccoli and immediately transfer it to an ice bath to stop the cooking process. Drain and set aside.

Step 3

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux, ensuring the flour does not brown.

Step 4

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.

Step 5

Stir in the grated Parmesan, shredded cheddar cheese, Dijon mustard, salt, and black pepper, mixing until smooth and creamy.

Step 6

Place the blanched broccoli florets in the prepared baking dish and pour the cheese sauce evenly over them, making sure all florets are coated.

Step 7

In a small bowl, combine the panko breadcrumbs, 1 tablespoon of melted butter, olive oil, and garlic powder. Mix well to evenly coat the breadcrumbs.

Step 8

Sprinkle the breadcrumb mixture over the broccoli and cheese sauce to create an even topping.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy, and the cheese sauce is bubbling around the edges.

Step 10

Remove the broccoli gratin from the oven and let it rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	1274.4 grams (1274.4g)

Amount per serving	% Daily Value*
Calories	2123

Total Fat 166.50g	213%
Saturated Fat 88.40g	442%
Polyunsaturated Fat 3.00g
Cholesterol 418mg	139%
Sodium 4467mg	194%
Total Carbohydrate 86.70g	32%
Dietary Fiber 14.10g	50%
Total Sugars 26.20g
Protein 81.30g	163%

Vitamin D 161IU	805%
Calcium 1964mg	151%
Iron 7mg	39%
Potassium 595mg	13%

*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: 69.0%

Protein: 15.0%

Carbs: 16.0%