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
Scale
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.
