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.
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!
Key ingredients
Ingredients
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
How to make it
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.
- Turn heat off and slowly whisk in the 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.
- Sprinkle over the broccoli.
- Add Parmesan cheese over the top. Add an additional pinch of coarse salt across the top.
- 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
Refrigerate any leftovers and use within 4 days.
Serving suggestions
Broccoli Gratin goes well with almost any main dish. Some favorites to try include:
More delicious vegetable dishes
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!
Broccoli Gratin
Equipment
- Casserole Dish 7 x 11 inch (or 2 quart)
Ingredients
- 1 pound broccoli florets (about 8 cups)
- 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.
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