CREAMY BROCCOLI CASSEROLE
RECIPE VIDEO ABOVE. This is the broccolli version of Cauliflower Cheese! Tender broccoli smothered in a creamy garlic-parmesan cheese sauce which is pretty much the one I use for everybody's favoure Mac and Cheese. It's nice and saucy, rather than being stodgy and so thick you can cut into it like cake, so there's extra cheese sauce to spoon over once served.
Provided by Nagi | RecipeTin Eats
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 359 kcal, ServingSize 1 serving
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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 6 g, Protein 17 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 7 g, Fat 23 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
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.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BROCCOLI GRATIN
Did you leave your broccoli in the steamer a few minutes too long? No problem! Over-cooked broccoli is perfect for this cheesy gratin. Simply top it with seasoned breadcrumbs, broil, and serve!
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
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.
BROCCOLI GRATIN
The richness of this baked vegetable dish is just right with a grilled or roasted chicken or meat main.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292 g, Fat 18 g, Fiber 2 g, Protein 13 g
GOLDEN BROCCOLI GRATIN
I absolutely love the nutty flavor of gruyere cheese and the parmesan/panko topping is delish.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Bring a large saucepan of well-salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.
- 3. In a 10-inch fry pan, melt butter over medium heat. Add the flour and stir until well incorporated and fragrant, 1-2 minutes. Slowly whisk in the milk and bring to a boil. Reduce heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the cheese, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer in a well greased baking dish.
- 4. In a small bowl, stir together the panko, parmesan cheese and olive oil - season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Bake until the gratin is golden and bubbly - 40=45 minutes. Let rest for 15 minutes before serving.
GOLDEN BROCCOLI GRATIN
Anything with gruyere cheese gets my attention and the parmesan cheese/panko topping sounds wonderful too. Another recipe from Williams-Sonoma.
Provided by DailyInspiration
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F.
- Bring a large saucepan of well salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.
- In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant, 1 - 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyere, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer.
- In a small bowl, stir together the panko, parmigiano-reggiano and olive oil, and season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 - 45 minutes. Let rest for 15 minutes before serving.
Nutrition Facts : Calories 536.7, Fat 29.4, SaturatedFat 13.8, Cholesterol 65.6, Sodium 509.3, Carbohydrate 47.2, Fiber 7.5, Sugar 6.1, Protein 24.9
GOLDEN BROCCOLI GRATIN
Steps:
- Preheat an oven to 350ºF. Bring a large saucepan of well salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well. In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant, 1 to 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyère, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer. In a small bowl, stir together the panko, Parmigiano-Reggiano and olive oil, and season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Let rest for 15 minutes before serving. Serves 4 to 6.
BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
PURPLE SPROUTING BROCCOLI & KALE GRATIN
This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan
Provided by Diana Henry
Categories Side dish
Time 1h5m
Yield 8 as a side
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
- Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
- Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
- Tip the kale into the base of a gratin or casserole dish and placethe broccoli on top. Season well and grate over some nutmeg. Pour thecream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.
Nutrition Facts : Calories 424 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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