Broccoli Gratin is an excellent pairing of Broccoli and cheddar cheese. This dish is a weeknight feast, but you can also double or triple it up for a unique holiday side dish. To prepare ahead of time, make the topping and precook the broccoli a few hours ahead of time. Prepare the sauce and assemble just before baking.
Broccoli Gratin Ingredients
- 2 slices bread
- 1 tablespoon butter
- dash salt and pepper
- 1 pound broccoli
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 tablespoon flour
- 1/3 cup milk
- 1/3 cup chicken broth
- 1/2 teaspoon thyme
- dash cayenne
- dash nutmeg
- 1 cup cheddar cheese
- Tear bread into 4 pieces.
- Put in a food processor with 1 tablespoon butter, salt, and pepper.
- Pulse a few times until it forms coarse crumbs.
- Cut the broccoli florets into one-inch pieces, peel stems and cut into pieces.
- Boil for about 3 minutes until tender and drain.
- Melt 1 tablespoon butter over medium heat.
- Add minced garlic and cook for 1 minute.
- Add flour and cook for another minute. Add milk, broth, thyme, cayenne, and nutmeg.
- Bring to a boil.
- Stir in 1/2 cup cheddar cheese.
- Stir in broccoli.
- Pour mixture into a casserole dish; top with remaining cheese and breadcrumbs.
- Bake until golden brown and sauce is bubbling around edges.
- Serve immediately.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.
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Chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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