Broccoli Gratin

Serves 6 as a side
Prep Time:
Total Time:

Just a moment please...

Broccoli gratin
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This recipe for my broccoli gratin will change the mind of any veggie hater. Even if you’ve never liked broccoli, you’ll like this.

From Gourmet 2009.


1 bunch broccoli (about 1 1/2 pounds)
1 Cup whole milk
1/2 Cup heavy cream
1 Cup grated Parmigiano-Reggiano (I wanted to beef this up a bit so I used 3/4 cup Parm and 3/4 cup Gruyere.)
2 large eggs
1/2 teaspoon red pepper flakes
1 Cup bread crumbs
1 Tablespoon extra virgin olive oil
Salt and pepper


1) Chop off broccoli florets. Peel stems with a veggie peeler or knife and cut stems into 1/2-inch sections.

2) Mix up all ingredients except broccoli, bread crumbs, and oil in a bowl.

3) In some lightly salted boiling water, blanch the broccoli for 4-5 minutes until it’s tender. Then drain and move the pieces to a 8×8 baking dish.

4) Pour cheese sauce over broccoli.

5) Stir bread crumbs and oil together and top casserole with it.

6) Season with salt and pepper and bake at 350 degrees F. For 30-35 minutes. Then broil on high for 3 minutes to brown the bread crumbs.

7) Let cool for five minutes before digging in.