Broccoli Gratin Recipes

BROCCOLI GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
• Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
• Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
• Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

BROCCOLI GRATIN

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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BROCCOLI GRATIN

Steps:

• Preheat the oven to 450˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.
• Arrange the broccoli in an even layer in a 2-quart baking dish. Combine the gruyere, panko, melted butter and 1/2 teaspoon each salt and pepper and sprinkle over the broccoli.
• Bake until the cheese melts and the top is golden brown, 12 to 15 minutes.

TRADITIONAL FRENCH BROCCOLI GRATIN RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F and butter a large gratin dish.
• Sauté onion in olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle flour over onions and continue sautéing mixture for 30 seconds. Add salt, pepper, sage, and milk to pan and stir constantly for 3 to 5 minutes until sauce thickens.
• Stir broccoli and cheese into sauce, bring mixture to just a simmer, and turn out into buttered gratin dish.
• Stir together melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle ​over gratin. Bake broccoli gratin for 15 to 20 minutes, until hot and bubbly, and bread crumbs have turned golden brown.

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN

Steps:

• Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
• Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
• Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
• Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
• Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.

BROCCOLI GRATIN

Steps:

• Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside.
• Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
• Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
• Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot.

CREAMY BROCCOLI STEM GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
• Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

BROCCOLI AU GRATIN

Steps:

• Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

BROCCOLI GRATIN

Steps:

• Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.
• In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.
• Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.