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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Active Time:30 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipeIf broccoli isn’t normally in your comfort-food repertoire, thisBroccoli au Gratinmight 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 KitchenThese 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 NotesAntioxidant and fiber-filledbroccoliis 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 thecheese saucearemilkandcheese. 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 thespices, onions and garlic in this cheese sauce add small amounts of antioxidants.Besides adding a nice crunch to this dish,pankobreadcrumbs add some complex carbohydrates and B vitamins. Usingwhole-wheatpanko will add a small amount of fiber and antioxidants.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Jump to recipe
If broccoli isn’t normally in your comfort-food repertoire, thisBroccoli au Gratinmight 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 KitchenThese 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 NotesAntioxidant and fiber-filledbroccoliis 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 thecheese saucearemilkandcheese. 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 thespices, onions and garlic in this cheese sauce add small amounts of antioxidants.Besides adding a nice crunch to this dish,pankobreadcrumbs add some complex carbohydrates and B vitamins. Usingwhole-wheatpanko will add a small amount of fiber and antioxidants.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
If broccoli isn’t normally in your comfort-food repertoire, thisBroccoli au Gratinmight 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!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2(12-ounce) packagesfreshbroccoli florets(about8cups)3tablespoonsunsalted butter, divided½cup choppedonion1tablespoonchoppedgarlic¼cupall-purpose flour2¾cupsreduced-fat milk, at room temperature1teaspoondry mustard1teaspoonDijon mustard¼teaspoonplus⅛teaspoonsalt¼teaspoonground pepper⅛teaspooncayenne pepper(optional)¾cup shreddedsharpwhite Cheddar cheese, divided¾cupshredded Gruyère cheese, divided¼cuppanko breadcrumbs¼teaspoonsalt-free garlic-and-herb seasoning
Cook Mode(Keep screen awake)
Ingredients
2(12-ounce) packagesfreshbroccoli florets(about8cups)
3tablespoonsunsalted butter, divided
½cup choppedonion
1tablespoonchoppedgarlic
¼cupall-purpose flour
2¾cupsreduced-fat milk, at room temperature
1teaspoondry mustard
1teaspoonDijon mustard
¼teaspoonplus⅛teaspoonsalt
¼teaspoonground pepper
⅛teaspooncayenne pepper(optional)
¾cup shreddedsharpwhite Cheddar cheese, divided
¾cupshredded Gruyère cheese, divided
¼cuppanko breadcrumbs
¼teaspoonsalt-free garlic-and-herb seasoning
Directions
Add 8 cups broccoli to the boiling water; cook, stirring occasionally, until tender and bright green, 5 to 6 minutes. Drain in a colander.
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.
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.
Frequently Asked Questions
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.
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.
This side dish goes well with any recipe you’d usually pair with broccoli. We think it would be excellent with ourPan-Roasted Sesame Salmon,Balsamic Pork Tenderloin,Maple-Glazed Chicken Breasts,Spatchcock Turkey with Sage & Thymeand more.
EatingWell.com, August 2024
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Nutrition Facts(per serving)238Calories14gFat18gCarbs12gProtein
Nutrition Facts(per serving)
- 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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
