Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Broccoli Recipes Broccoli au Gratin Is Comfort in a Casserole Dish 5.0 (4) 4 Reviews Broccoli au Gratin is the ultimate comfort food, combining tender broccoli florets with a creamy cheese sauce and a golden, crispy topping. This easy dish pairs well as a side for holiday meals but is quick enough even for weeknights. We love the combination of savory Gruyère and Cheddar cheeses, but feel free to use just one or the other or, better yet, your own favorite melting cheese for a unique twist. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on August 14, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Active Time: 30 mins Total Time: 35 mins Servings: 8 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Jump to recipe If broccoli isn’t normally in your comfort-food repertoire, this Broccoli au Gratin might just change your mind. Antioxidant-filled broccoli is fork-tender and enrobed in a rich, creamy cheese sauce with sharp, savory and umami notes. Panko, garlic-herb seasoning and more cheese create a crisp, crunchy crust that adds texture and another layer of flavor to this casserole. Keep reading for expert tips, including how to not overcook the broccoli and why you should broil this au gratin instead of baking it. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Prepackaged broccoli florets can be a great time-saver, but the pieces can vary in size. To ensure even cooking, cut larger florets into bite-size pieces. To prevent a soupy gratin, the broccoli should be drained for a few minutes before mixing it with the cheese sauce. Broiling instead of baking speeds up the cooking time, which will also help prevent excess moisture from seeping into the dish.You can substitute frozen broccoli florets for fresh, just skip the blanching step and make sure to thaw and drain them before using. Nutrition Notes Antioxidant and fiber-filled broccoli is connected with reduced inflammation and risk of disease, including heart disease and cancer. It’s loaded with immune-boosting vitamin C and bone-building vitamin K. The two main ingredients in the cheese sauce are milk and cheese. Both provide muscle-building protein and bone-building calcium and vitamin D, plus vitamin B12, which supports a healthy nervous system. Cheese brings an added benefit of gut-healthy probiotics. And the spices, onions and garlic in this cheese sauce add small amounts of antioxidants. Besides adding a nice crunch to this dish, panko breadcrumbs add some complex carbohydrates and B vitamins. Using whole-wheat panko will add a small amount of fiber and antioxidants. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 2 (12-ounce) packages fresh broccoli florets (about 8 cups) 3 tablespoons unsalted butter, divided ½ cup chopped onion 1 tablespoon chopped garlic ¼ cup all-purpose flour 2¾ cups reduced-fat milk, at room temperature 1 teaspoon dry mustard 1 teaspoon Dijon mustard ¼ teaspoon plus ⅛ teaspoon salt ¼ teaspoon ground pepper ⅛ teaspoon cayenne pepper (optional) ¾ cup shredded sharp white Cheddar cheese, divided ¾ cup shredded Gruyère cheese, divided ¼ cup panko breadcrumbs ¼ teaspoon salt-free garlic-and-herb seasoning Directions Preheat oven to broil with rack in top third position. Coat a 7-by-11-inch broiler-safe baking dish with cooking spray (do not use glass). Fill a large pot with water; bring to a boil over high heat. Add 8 cups broccoli to the boiling water; cook, stirring occasionally, until tender and bright green, 5 to 6 minutes. Drain in a colander. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Melt 1 tablespoon butter in the pot over medium heat. Add ½ cup onion and 1 tablespoon garlic; cook, stirring often, until browned and softened, about 5 minutes. Add the remaining 2 tablespoons butter; cook until melted, about 1 minute. Add ¼ cup flour; cook, stirring constantly, until the flour is lightly browned and has a slightly nutty aroma, 1 to 2 minutes. Gradually whisk in 2¾ cups milk; cook, whisking occasionally, until slightly thickened, 6 to 8 minutes. Add 1 teaspoon each dry mustard and Dijon mustard, ¼ teaspoon plus ⅛ teaspoon salt, ¼ teaspoon black pepper and ⅛ teaspoon cayenne, if using; cook, stirring, until the mixture is well combined and returns to a boil, about 1 minute. Remove from heat; stir in half of the white Cheddar and Gruyère (about ⅓ cup each) until well combined and melted. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Add the broccoli to the cheese mixture, stirring until evenly coated; transfer to the prepared baking dish. Top with the remaining Cheddar and Gruyère, ¼ cup panko and ¼ teaspoon garlic-and-herb seasoning. Broil until the cheeses are melted and the panko is golden brown, 3 to 5 minutes. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Frequently Asked Questions What does “au gratin” mean? The literal translation from French to English is “by grating” or “with a crust.” Recipes titled “au gratin” have grated or shredded toppings that, when cooked, form a golden brown crust. In our recipe, these toppings are shredded cheese and crispy panko breadcrumbs. Can I make Broccoli au Gratin ahead of time? Absolutely. Prepare this casserole as directed but without adding the panko topping. Then, cover the dish with foil and refrigerate for up to 1 day. Let the casserole stand at room temperature while the oven preheats, then sprinkle the panko on top just before baking. How do I fix a cheese sauce that’s too thick? When a sauce overcooks, it can thicken too much. One quick remedy is to remove the saucepan from the heat and add milk, 1 tablespoon at a time, until you reach the consistency you want. What should I serve with Broccoli au Gratin? This side dish goes well with any recipe you’d usually pair with broccoli. We think it would be excellent with our Pan-Roasted Sesame Salmon, Garlic-Sautéed Shrimp, Balsamic Pork Tenderloin, Maple-Glazed Chicken Breasts, Spatchcock Turkey with Sage & Thyme and more. EatingWell.com, August 2024 Rate It Print Nutrition Facts (per serving) 238 Calories 14g Fat 18g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup Calories 238 % Daily Value * Total Carbohydrate 18g 6% Dietary Fiber 3g 10% Total Sugars 7g Protein 12g 25% Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 41mg 14% Vitamin A 177µg Vitamin C 81mg 90% Vitamin D 1µg Vitamin E 1mg 7% Folate 78µg Vitamin K 93µg Sodium 363mg 16% Calcium 346mg 27% Iron 1mg 6% Magnesium 41mg 10% Potassium 462mg 10% Zinc 2mg 16% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines