Broccoli-Cheddar Gratin

Think of this as broccoli-cheddar soup without having to clean the blender: a classic combination with a brand new look.

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  • Servings: 4

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  • 1 1/2 pounds broccoli, stems peeled and cut into pieces
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 3 ounces shredded cheddar cheese
  • 1 cup coarse bread crumbs
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. Preheat the oven to 475°F. In a large pot, fitted with a steamer basket, bring 1-inch of water to a boil. Place the broccoli in the steamer basket and cook, covered, until tender, about 7 minutes. Reserve broccoli.

  2. In a medium saucepan, melt 2 tablespoons of the butter over medium high heat until hot. Stir in the flour and cook, stirring, 2 minutes. Whisk in the milk in a steady stream and bring to a boil, whisking. Boil the milk sauce until slightly thickened, about 5 minutes. Stir in the cheddar and 1/2 teaspoon each salt and pepper. Toss the sauce with the broccoli and place in an 8-inch square baking dish.

  3. In a small heavy skillet, melt the remaining 1 tablespoon butter over low heat then toss the breadcrumbs in the butter. Sprinkle the breadcrumbs over the gratin.

  4. Bake the gratin until the breadcrumbs are golden and the cheese sauce is bubbling around the edges of the dish, about 15 minutes. Let cool slightly, serve.

Contributed By Photo © Ian Knauer Published March 2014

1044847 recipes/broccoli-cheddar-gratin 2015-11-23T18:45:16+00:00 Ian Knauer casseroles-and-gratins|weeknight-dinner|web-exclusive|4|fast|vegetarian march-2014 recipes,broccoli-cheddar-gratin 1044847

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