Creamy Broccoli Gratin with Herb Crust

• 2 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 2 cups milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt, to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Steps

1. 1 Preheat oven to 375°F.
2. 2 Steam broccoli until tender, then set aside.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly until thickened.
5. 5 Stir in 1 1/2 cups cheddar cheese until melted.
6. 6 Season with salt, pepper, and nutmeg.
7. 7 Layer broccoli in a greased baking dish, pour sauce over.
8. 8 Combine breadcrumbs, Parmesan, remaining cheddar, parsley, and thyme. Sprinkle over broccoli.
9. 9 Bake for 30-35 minutes until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• Baking dish
• Oven
• Mixing bowls
• Whisk

Variations

• Substitute broccoli with cauliflower for a different twist.
• Add crispy bacon bits for a smoky flavor.

Substitutions

• Use almond flour for a gluten-free option in the roux.
• Swap panko breadcrumbs for crushed cornflakes if needed.

Pairings

• Pairs well with roasted chicken.
• Great with a glass of Chardonnay.

Nutrition

Tips

• For a crispy crust, broil for 1-2 minutes at the end, watching closely.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with garlic bread on the side.

FAQ