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Home » Vegetable

Published: Sep 4, 2023 by Kathy

Broccoli Gratin

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Broccoli casserole on a plate with sliced chicken.

Broccoli Gratin is a delicious vegetable side dish perfect for holidays or everyday dinners.

Made with fresh broccoli, homemade cheesy sauce, and a crunchy panko topping.

A broccoli casserole topped with toasted breadcrumbs.

Cheesy broccoli casserole

This broccoli casserole is perfect for any time of the year. It's great for weeknight dinners, but is also perfect for holiday meals!

Fresh broccoli is lightly steamed and then it's folded in with a homemade cheese sauce. Everything is topped with panko bread crumbs and parmesan cheese. Then it's baked to a bubbly goodness!

This broccoli gratin is sure to be a hit, even with the pickiest of eaters!

Another great broccoli casserole to try is this Broccoli Cheese Casserole.

Key ingredients

Broccoli, cheese, milk and other ingredients in small bowls.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Broccoli - Use fresh broccoli cut into small pieces. You can use frozen broccoli, but allow the broccoli to thaw first fully. Then squeeze any excess water from the broccoli. If using frozen, you can skip steaming the broccoli.
  • Cheese - I used a combination of cheddar and Monterey Jack. You could use all cheddar, Colby, or for a different taste, try gouda. Shredded parmesan cheese is sprinkled on the top.
  • Seasoning - Just salt, pepper, and dry mustard. If you don't have dry mustard, you may use Dijon mustard.
  • Sauce - The sauce is made with butter, flour and milk. Use whole milk or 2% milk.
  • Topping - Panko breadcrumbs and parmesan cheese

Step-by-step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Steam the broccoli for 2-3 minutes, just until the colors brighten and the broccoli begins to soften, just slightly. The broccoli will continue cooking in the casserole. You could also blanch the broccoli, just be certain to pat dry the broccoli before adding to the sauce.
  • In a saucepan, melt the butter over medium heat. Stir in the flour and heat for about 1 minute, stirring often.
  • Add salt and dry mustard.
  • Whisk in the milk. Heat until the sauce begins to thicken. The sauce should coat the back of a spoon and stay separated when you draw a line through the center of the spoon.
Browning a roux in a saucepan.
Thickened sauce on the back of a wooden spoon.
  • Turn heat off and slowly whisk in the cheese.
  • Add the sauce to the prepared broccoli.
Whisking cheese into a sauce.
Pouring a creamy sauce over a bowl of broccoli.
  • Place broccoli in a lightly greased casserole dish.
  • Melt the remaining butter and toss with the panko breadcrumbs.
  • Sprinkle over the broccoli.
  • Add Parmesan cheese over the top. Add an additional pinch of coarse salt across the top.
Broccoli and a sauce in a casserole dish.
A casserole dish topped with parmesan cheese.
  • Bake in a preheated 400°F oven for 20 minutes or until the casserole is bubbly and browned on top.
  • Remove from oven and allow the casserole to cool for 10 minutes before serving.

Recipe tips

  • Cut the broccoli into bite-sized pieces
  • Make certain you turn off the heat before stirring in the cheese. This helps prevent the sauce from breaking.
  • If broccoli is wet, pat any excess water with a paper towel
  • Bake the casserole on a sheet pan. This will catch any drips if the casserole boils over.
  • If you want a darker topping, pop it under the broiler after the casserole is fully cooked.

Make ahead tips

You can make and assemble the casserole up to one day ahead of time. Cover and refrigerate. Before baking, allow the casserole to sit on the counter and come to room temperature for at least 30 minutes. You may need to increase baking time by 5-10 minutes.

Frequently asked questions

How long will leftover broccoli gratin last?

Refrigerate any leftovers and use within 4 days.

Serving suggestions

Broccoli Gratin goes well with almost any main dish. Some favorites to try include:

  • Roasted Chicken
  • Citrus Glazed Ham
  • Pork Chops
  • Oven Roasted Pork Loin
  • Italian Chicken

More delicious vegetable dishes

  • Roasted Brussels Sprouts
  • Stuffed Zucchini
  • Green Beans
  • Glazed Carrots
  • Asparagus
Broccoli gratin on a dinner plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious vegetable dishes!

  • Green beans in a white bowl.
    Garlic Green Beans
  • Roasted broccoli on a white plate.
    Oven Roasted Broccoli
  • A large pot filled with baked beans.
    Old Fashioned Baked Beans
  • Broccoli on a strainer over a pot of water.
    Blanching Broccoli
A broccoli casserole topped with toasted breadcrumbs.

Broccoli Gratin

Kathy Berget
A delicious broccoli casserole with a creamy sauce and a crunchy topping.
5 from 22 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Steaming Broccoli 5 minutes mins
Total Time 40 minutes mins
Course Vegetable
Cuisine American
Servings 6 people
Calories 300 kcal

Equipment

  • steamer
  • Casserole Dish 7 x 11 inch (or 2 quart)
  • Measuring Spoons
  • Whisk
Prevent your screen from going dark

Ingredients
 
 

  • 1 pound broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon dry mustard (or dijon mustard)
  • 2 ¼ cups milk (whole or 2%)
  • 6 ounces shredded cheese (cheddar, colby, monterey jack or a mixture)
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter
  • ¼ cup parmesan (shredded)

Instructions
 

  • Steam the broccoli for 2-3 minutes, just until the colors brighten and the broccoli begins to soften, just slightly. The broccoli will continue cooking in the casserole. You could also blanch the broccoli, just be certain to pat dry the broccoli before adding to the sauce.
    1 pound broccoli florets
  • In a saucepan, melt the butter over medium heat. Stir in the flour and heat for about 1 minute, stirring often.
    3 tablespoons butter, 3 tablespoons flour
  • Add salt and dry mustard.
    ½ teaspoon salt, ½ teaspoon dry mustard
  • Slowly whisk in the milk. Heat until the sauce begins to thicken. The sauce should coat the back of a spoon and stay separated when you draw a line through the center of the spoon.
    2 ¼ cups milk
  • Turn heat off and slowly whisk in the cheese.
    6 ounces shredded cheese
  • Add the sauce to the prepared broccoli.
  • Place broccoli in a lightly greased casserole dish.
  • Melt the remaining butter and toss with the panko breadcrumbs.
    2 tablespoons butter, ½ cup panko breadcrumbs
  • Sprinkle over the broccoli.
  • Add Parmesan cheese over the top. Add an additional pinch of coarse salt across the top.
    ¼ cup parmesan
  • Bake in a preheated 400°F oven for 20 minutes or until the casserole is bubbly and browned on top.
  • Remove from oven and allow the casserole to cool for 10 minutes before serving.

Notes

  • Cut the broccoli into bite-sized pieces
  • Make certain you turn off the heat before stirring in the cheese. This helps prevent the sauce from breaking.
  • If broccoli is wet, pat any excess water with a paper towel
  • Bake the casserole on a sheet pan. This will catch any drips if the casserole boils over.
  • If you want an even browner topping, pop under the broiler after the casserole is fully cooked.
  • You can make and assemble the casserole up to one day ahead of time. Cover and refrigerate. Before baking, allow the casserole to sit on the counter and come to room temperature for at least 30 minutes. You may need to increase baking time by 5-10 minutes.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 300kcalCarbohydrates: 17gProtein: 14gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 61mgSodium: 610mgPotassium: 419mgFiber: 2gSugar: 6gVitamin A: 1135IUVitamin C: 67mgCalcium: 354mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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5 from 22 votes (22 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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