If you are on the hunt for a comforting yet elegant side dish, this Broccoli au Gratin Recipe will quickly become one of your all-time favorites. It’s a beautiful balance of tender, roasted broccoli generously coated in a luscious, cheesy sauce with hints of garlic and thyme, all topped with a golden, crispy breadcrumb and Parmesan crust. Every bite feels indulgent yet fresh, making it a standout in any meal from casual weeknights to special occasions. Trust me, once you try this Broccoli au Gratin Recipe, you’ll wonder how you ever enjoyed broccoli any other way.
Ingredients You’ll Need
The magic of this Broccoli au Gratin Recipe comes down to a handful of simple ingredients that each play a vital role in creating its rich flavor and inviting texture. From the bright green broccoli to the creamy Gruyere cheese and crunchy topping, every element is essential and easy to find.
- 1 ½ pounds broccoli florets: Fresh and firm florets provide the perfect texture and vibrancy.
- 1 ½ teaspoon salt (divided): Enhances flavor while seasoning both the broccoli and the sauce.
- ¾ teaspoon black pepper (divided): Adds a subtle warmth and balance to the dish.
- 2 tablespoons olive oil: Helps roast the broccoli to a tender, slightly charred perfection.
- 3 tablespoons salted butter: The foundation for the creamy, garlicky sauce.
- 2 garlic cloves (finely minced): Infuses the sauce with a fragrant depth.
- 2 tablespoons all-purpose flour: Creates the roux that thickens the sauce beautifully.
- 1 ½ cups whole milk: Adds creaminess and smooth texture to the gratin sauce.
- 1 cup shredded Gruyere cheese: Melts perfectly for rich, nutty flavor.
- 1 teaspoon dried thyme: Introduces an earthy, herbal note that brightens the dish.
- Pinch nutmeg (optional): Adds a warm, aromatic touch to the sauce.
- ¼ cup plain breadcrumbs: Used for a satisfyingly crunchy topping.
- ¼ cup grated Parmesan cheese: Adds sharpness and helps brown the topping gorgeously.
How to Make Broccoli au Gratin Recipe
Step 1: Roast the Broccoli
First, preheat your oven to 425°F. Spread the broccoli florets in a greased baking dish, drizzle with olive oil, and season with part of the salt and pepper. Roasting the broccoli at high heat allows it to become tender while developing a slightly crispy, caramelized edge that brings out its natural sweetness. This step sets a wonderful foundation for the creamy sauce to come.
Step 2: Prepare the Garlic Roux Sauce
While your broccoli roasts, melt 2 tablespoons of butter in a skillet over medium heat. Adding minced garlic now lets its aroma fill your kitchen, creating an irresistible start to the sauce. After a quick sauté, sprinkle in the flour and whisk consistently to form a thick paste—this roux will give your sauce its perfectly creamy, velvety texture.
Step 3: Whisk in Milk Gradually
Reduce the heat to medium-low and gradually add the milk in small increments, whisking as you go. This slow integration prevents lumps and allows the sauce to thicken gradually into a smooth, luscious consistency. Patience here truly pays off with a sauce that coats every broccoli floret beautifully.
Step 4: Stir in Cheese and Seasonings
Remove the skillet from heat and mix in the shredded Gruyere cheese, remaining salt and pepper, thyme, and an optional pinch of nutmeg. The cheese melts into the warm sauce, imparting a nutty richness while herbs and spices add depth and complexity, elevating this broccoli dish beyond ordinary.
Step 5: Combine and Top
Pour the creamy sauce evenly over the roasted broccoli, gently lifting the florets to ensure every piece is covered. Melt the last tablespoon of butter and mix it with Parmesan and breadcrumbs. This golden breadcrumb topping will bake into a crunchy, flavorful crust that contrasts beautifully with the creamy, tender broccoli underneath.
Step 6: Bake until Golden and Bubbly
Return the dish to the oven and bake for 20-25 minutes, allowing the topping to develop a gorgeous golden color and the broccoli to become fork-tender. The bubbling cheese and crispy crust signal that your Broccoli au Gratin Recipe is ready to be shared and savored.
How to Serve Broccoli au Gratin Recipe
Garnishes
A sprinkle of fresh thyme or finely chopped parsley brightens the dish with a splash of green and adds a fresh herbal note that complements the rich gratin perfectly. A little extra grated Parmesan on top right after baking also adds an elegant finish if you want to impress guests.
Side Dishes
This Broccoli au Gratin Recipe is an ideal side to roasted chicken, grilled steak, or baked salmon. It pairs well with hearty mains because its creamy texture and crispy topping offer both richness and lightness, balancing proteins and starches on your plate harmoniously.
Creative Ways to Present
Try serving the gratin in individual ramekins for a charming, personal touch. Another fun idea is to layer it in a trifle dish to show off its beautiful golden crust and vibrant broccoli in a buffet or potluck setting. Either way, this dish will catch eyes before satisfying appetites.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli au Gratin Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the topping crisp, try reheating in an oven or toaster oven rather than a microwave.
Freezing
You can freeze this dish either before or after baking. If freezing before baking, cover tightly and freeze for up to 2 months, then bake directly from frozen adding a few extra minutes to the baking time. If frozen after baking, thaw completely in the fridge before reheating to retain the best texture.
Reheating
Reheat leftovers in a 350°F oven for 15-20 minutes, or until warmed through and the topping regains some crispness. This method keeps the sauce creamy and brings back the gratin’s signature golden crust much better than a microwave.
FAQs
Can I use frozen broccoli for this Broccoli au Gratin Recipe?
While fresh broccoli is preferred for the best texture and color, you can use frozen broccoli if needed. Just be sure to thaw and drain it well to avoid excess water, which might make the gratin watery.
What cheese can I substitute for Gruyere?
If Gruyere is hard to find, Swiss cheese or a mild cheddar can be good alternatives. They melt well and provide a similar creamy texture and mild flavor, though the nutty character of Gruyere is unique.
Is this recipe gluten-free?
This recipe uses all-purpose flour and plain breadcrumbs, which contain gluten. You can make it gluten-free by substituting with gluten-free flour and gluten-free breadcrumbs without sacrificing taste.
Can I make this Broccoli au Gratin Recipe vegan?
To create a vegan version, substitute the butter with vegan butter or olive oil, use plant-based milk, and replace cheeses with your favorite vegan cheese alternatives. The cooking steps remain similar for a delicious dairy-free option.
How do I make the breadcrumb topping extra crispy?
For a crunchy topping, toast the breadcrumbs lightly in butter on the stove before mixing them with Parmesan and sprinkling on top. This adds an extra nutty flavor and sturdier texture once baked.
Final Thoughts
I can’t recommend this Broccoli au Gratin Recipe enough. It’s one of those dishes that turns a humble vegetable into something truly special with its perfect blend of creamy, cheesy sauce and crunchy topping. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings warmth and comfort in every bite. So go ahead, gather those simple ingredients, and make this delightful gratin your go-to broccoli dish from now on!
Print
Broccoli au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Broccoli au Gratin recipe features tender broccoli florets baked in a rich and creamy Gruyere cheese sauce, topped with a crispy Parmesan breadcrumb crust. Perfect as a comforting side dish, it combines the natural flavors of broccoli with savory cheese and aromatic thyme, delivering a delightful balance of textures and tastes.
Ingredients
Broccoli
- 1 ½ pounds broccoli florets (from 2 large heads)
Seasoning and Oil
- 1 ½ teaspoon salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 tablespoons olive oil
Sauce
- 3 tablespoons salted butter (divided)
- 2 garlic cloves (finely minced)
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded Gruyere cheese
- 1 teaspoon dried thyme
- Pinch nutmeg (optional)
Topping
- ¼ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the broccoli and baking the gratin.
- Roast Broccoli: Place broccoli florets in a greased 7×10-inch or 9×9-inch baking dish. Drizzle with olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Toss to coat and spread out in a single layer. Bake for 10-12 minutes until broccoli is bright green and starting to brown on the edges, but not fully cooked.
- Make Roux: Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour immediately to form a thick paste. Continue whisking for 1-2 minutes until slightly browned and paste thins out.
- Add Milk Gradually: Lower heat to medium-low and add milk in ¼ cup increments, whisking continually and allowing sauce to thicken slightly between additions until smooth and creamy.
- Finish Cheese Sauce: Remove skillet from heat and stir in shredded Gruyere, ½ teaspoon salt, ¼ teaspoon black pepper, dried thyme, and nutmeg if using. Pour the cheese sauce evenly over the roasted broccoli, lifting florets to ensure thorough coverage.
- Prepare Topping: Melt remaining 1 tablespoon butter in a small bowl. Mix in Parmesan cheese and breadcrumbs until combined, then sprinkle this mixture evenly over the broccoli and sauce.
- Bake Gratins: Return baking dish to oven and bake for 20-25 minutes until the topping is golden brown and broccoli is fork-tender. Serve warm, garnished with additional fresh thyme if desired.
Notes
- You can use fresh thyme or substitute with other herbs like rosemary or parsley for different flavor profiles.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch and use gluten-free breadcrumbs.
- Do not overcook the broccoli during the initial roasting step, as it will finish cooking in the oven with the sauce.
- Gruyere cheese can be swapped with other melting cheeses like Emmental or sharp cheddar for variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
