- Dish type
- Side dish
- Vegetable side dishes
This lovely broccoli dish is delicious as a side with grilled meat. A nice way to get kids to eat their greens, too.
1 person made this
- 1kg broccoli
- 5 eggs
- 250ml full fat milk
- 250ml creme fraiche
- 220g grated Gruyere cheese
- 220g grated Parmesan cheese
- 220g grated Cheddar cheese
- 150g breadcrumbs
- salt and pepper to taste
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 240 C / Gas 8.
- Wash the broccoli and cut into florets. Steam or cook them in lightly salted water for about 5 minutes. The broccoli should be tender but still slightly crunchy.
- Meanwhile, in a large bowl, beat the eggs with milk, creme fraiche, grated cheeses, salt and pepper.
- Arrange the broccoli in a buttered gratin dish, cover with egg-cheese mixture and sprinkle with breadcrumbs.
- Bake in the oven for about 45 minutes, or until the gratin is brown.
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
by Soup Loving Nicole
I felt this was more of a quiche than a gratin but it turned out pretty good. I thought it could use some kick so next time I'd add some cayenne pepper.-09 Jun 2018
Traditional French Broccoli Gratin Recipe
Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light covering of cheese and or breadcrumbs. Which vegetable you use requires that it is robust enough to be baked, so root vegetables are one of the best to use. Using a green vegetable, the favored vegetable may be leaf spinach but broccoli also does a good job.
This broccoli gratin recipe is a versatile side dish that fits in well with many menus. The smallest hint of sage is nearly undetectable hidden in the traditional cheese and broccoli, yet gives the dish a special complexity. Use good quality, fresh broccoli for the best flavors.
In a blender, combine the yolks, garlic, mustard and lemon juice, and puree at medium speed while slowly drizzling in the olive oil, until it is fully incorporated, and the dressing resembles a thick mayonnaise.
Taste and season with salt. This will keep in the refrigerator up to 3 days.
Preheat the broiler or oven to 500 F.
Lay out the romaine halves, cut-side up, on a sheet pan large enough to hold them in a single layer.
Brush each half with some of the dressing, making sure that it gets between the leaves.
Cover each romaine half with Parmesan and bake or broil until the cheese is bubbling and golden-brown, 3-4 minutes.
Finish with a pinch of pepper and serve immediately.
Excerpted (or Adapted) from "Vegetable Simple" by Eric Ripert. Copyright © 2021 by Eric Ripert.
Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Reviews ( 18 )
Ack! Just saw quick tip above, NEVERMIND.
It's 8oz by weight or 2 cups by volume. 8oz by volume isn't the same as 8oz by weight.
gruyere is typically sold in wedges, and when you shred an 8 oz. wedge of it you end up with about 2 cups :)
I haven't made this yet, but the recipe calls for 2 cups of the cheese, but in parentheses, it says 8 ounces, which is 1 cup. Which is correct??
Well, I agree a bit with most of the comments and really, there's nothing wrong with what 'Kerbear7273' said! It's not something you eat EVERY day and people are fat for a lot more reasons! I love this recipe I only use skim milk in my house and it thickens up fine! I added diced onion and crumbled bacon I also sprinkled seasoned bread crumbs on top before baking. It came out fabulous! So, relax and eat if you're worried about the fat and calories, learn to anything and everything, in moderation!
Great recipe and yes especially for Lent. get over the whole obesity thing! Americans are fat for far more different reasons than eating broccoli with cheese casserole! jeesh
This makes a nice Lenten meatless meal. Remarks on obesity are uncalled for, by the way.
@Graces+ = when I want to 'lighten' a creamy recipe sometimes it works to sub in chicken stock which I then stir a little non-fat yogurt into to give it that creaminess. Stock adds such a rich flavor to so many types of dishes and yogurt is very versatile too. FWIW (for what it's worth!) Happy Thanksgiving you all!
I made 1/2 this recipe over the weekend. I added crumbled club crackers to the top before baking. Y'all,I wanted to eat the whole thing. Will make again!
I used short cuts with frozen broccoli that I defrosted and put in the oven just to brown the top in which I added a little panko crumbs. I used cheese I had--a mix of Gruyere and sharp white cheddar. It's a lot of calories from cheese but at least it doesn't use cream. I served this with grilled fish to offset the heaviness. I'd make it again.
A delicious way to serve broccoli. However, I am glad most of the cooks are taking a serious look at the nutritional values in this and your other recipes. Too many of the Real Simple recipes are loaded with fat and sodium. Why? Listen to these cooks. No wonder Americans are so obese they can hardly trundle down the street.
This was a great simple recipe that can be used as a base for so many dishes - add cooked chicken or flank steak vegetables like cauliflower, carrots, spinach, bell peppers (major yum), shallots, onions, garlic. serve on rice or bread or as a side dish. Tried this with oregano and thyme and it was so good! I definitely made this recipe with skim milk and barely dusted the top with cheese (I only used 5 oz total). I have added bread crumbs as a nice crunchy topping too - yum!
I L-O-V-E this recipe, and it's easy to use as a base and change any way you'd like. After making a couple of times, I've settled on a sharp white cheddar instead of Gruyere, which is too expensive. And I love to add cauliflower also. I also like to add more veggies than the recipe calls for or slightly decrease the cheese portion, and it's still decadent, delicious, wonderful. I'll be adding onion next time, too. YUM
HIGHLY RECCOMMENDED. this is a wonderful recipe. I added one thickly cut onion (had less broccoli than the recipe needed), and I used 2% instead of whole milk. Otherwise followed the recipe exactly--and it was, in my (and my guy's) opinion, AMAZING. The onion really was a nice touch, and everything was incredibly creamy and delicious. This would be a great side dish with practically anything, it's just simple. But it's rich enough to seem a little special, I could really see it being used at Christmas. We made it along with the French Onion soup, but next time I think it will be with some meat.
3 cheese potatoes au gratin
Whether you call this recipe potato gratin, au gratin potatoes, scalloped potatoes or plain old potato bake, it’s a classic all over the world for a reason. Potatoes layered with cheese and garlic before being drowned in cream before baked until golden brown and bubbling is ALWAYS a good idea.
My favorite version of this recipe is always simple. Cheese, potatoes, garlic and a little infusion of flavor by way of herbs. Thyme, sage and rosemary are all excellent choices. If you want to keep it classic French, thyme is the way to go though. Three cheeses might sound like overkill but by using Parmesan, Raclette and Gruyere, you get the best of all worlds. Intense flavor from the Parmesan, meltiness from the Raclette and that delicious nuttiness Gruyere offers. This recipe is the perfect side dish all year round but it’s especially good around Thanksgiving and Christmas. It’s delicious, feeds a crowd and will be a guaranteed hit with your guests.
- 3 slices white sandwich bread
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
- 1 cup shredded white cheddar (4 ounces)
Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form season with salt and pepper. Set aside.
In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat stir in 3/4 cup cheese.
Transfer mixture to a shallow 1 1/2 quart baking dish top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.
Mac and Cheese – in broccoli form!
If you love my Baked Mac and Cheese, then you’re going to love this Broccoli Casserole. Because that’s basically what this recipe is. Mac and Cheese – minus the Mac, plus broccoli.
The same cheesy sauce. And that same gorgeous buttery, crunchy breadcrumb topping. In my world, Broccoli Casserole doesn’t happen without a crunchy topping!
Broccoli &ndash Did You Know?
While cauliflower surpluses at a pre-floral time, broccoli reveals flower buds that can bloom if we go away from the vegetable at normal temperature. It ought to consequently be picked on the proper time, neither too overdue in order now no longer to flower, grow to be yellow and not worthy for intake, nor too early while its floor continues to be smooth. We harvest it in numerous passages at the identical plot, on average, 3 instances a week. Once harvested, in order now no longer to keep bolstering and flower, we ought to preserve it cool till the instant of its conservation.
According to researches, the day-by-day intake of broccoli or its juices has an impressive effect on germ prevention or permits lessening them however now no longer eliminates it.
- For the white Sauce
- 2 tablespoon Butter (Salted)
- 2 tablespoon All Purpose Flour (Maida)
- 2 cups Milk
- 1/2 cup Cheddar cheese
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Salt For the Gratin
- 100 grams Chicken breasts , diced
- 1 cup Button mushrooms , chopped
- 1 cup Broccoli , chopped
- 4 cloves Garlic , chopped
- 1 tablespoon Butter (Salted)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Black pepper powder
- Salt , to taste
- 1/2 cup Whole Wheat Bread crumbs
- 1/2 cup Cheddar cheese
Broccoli and Blue Cheese Gratin
- Quick Glance
- 30 M
- 1 H, 25 M
- Serves 6 to 8
Ingredients US Metric
- 3 heads broccoli
- 3 1/2 tablespoons unsalted butter (1 3/4 oz), plus more for the baking dish
- 1/4 cup plus 2 tablespoons fresh bread crumbs
- 2 tablespoons all-purpose (plain) flour
- 1 1/2 cups whole milk
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 1 1/2 to 2 ounces blue cheese, preferably Bleu d’Auvergne or Gorgonzola, crumbled
Preheat the oven to 350°F (176°C). Lightly butter a gratin or 8- or 9-inch baking dish.
Trim and discard the thick stalks from the broccoli. Cut each head in half lengthwise. Place the broccoli in a steamer rack set over boiling water, cover, and steam until easily pierced with a fork, 7 to 12 minutes or so, depending on the size. Drain and rinse the broccoli under cold running water, then coarsely chop it. Drain it again, then transfer it to a bowl.
Meanwhile, in a skillet over medium heat, melt 1/2 to 1 tablespoon of the butter. Add the bread crumbs and cook, stirring, until golden, 3 to 5 minutes. Remove from the heat, transfer to a plate, and set aside.
In a saucepan over medium-high heat, melt 2 tablespoons of the butter. When the butter has melted, remove the pan from the heat and whisk in the flour until smooth. Return the pan to low heat and slowly pour in 1/2 cup of the milk, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, 5 to 7 minutes. Slowly whisk in another 1/2 cup of milk. Add the salt, black pepper, and cayenne pepper. Continue to simmer, stirring occasionally, until the mixture has thickened again, about 5 minutes. Whisk in the remaining 1/2 cup milk and simmer until thick enough to coat the back of a spoon, about 5 minutes longer. Stir in the blue cheese and cook, stirring, just until melted, about 2 minutes. Remove from the heat.
Pour the sauce over the broccoli and turn gently to mix. Spoon the mixture into the prepared gratin dish, smooth the surface, and top with the buttered bread crumbs. Cut the remaining butter into bits and dot the top. Bake until bubbling around the edges and golden on top, about 20 minutes. Serve hot.
In Advance Advice
You can cook the broccoli early in the day, or even the day before, and refrigerate it for up to 24 hours. You can also toast the bread crumbs and leave them at room temperature for up to several hours.
Recipe Testers' Reviews
This broccoli and blue cheese gratin made a fairly easy side dish for our family dinner. I love the tang from the blue cheese and the crunch from the bread crumbs. They both added more interesting tastes and textures than some other vegetable gratins that exhaust your taste buds with so much richness.
First off, last summer, some friends of mine were in Iowa and brought us back gifts for housesitting. These gifts included La Quercia prosciutto and an entire wheel of Maytag blue cheese. (Yeah, I know, these are really good friends!) Anyway, we’d been slowly getting through the blue cheese when this broccoli and blue cheese gratin recipe popped up, and all I can say is, killer! The dish came out of the oven creamy, slightly pungent, and super tender. I do have to point out one small beef I had with the recipe. What, really, is a head of broccoli? The broccoli at the farmers markets tends to be much larger than the stuff at the grocery store, so I guessed and used 2 bags of Trader Joe’s florets, which, IMHO, should be used anyway since it saves so much time. Other than that the recipe works fine as written. We ended up eating the whole pan for dinner, it was that good.
This broccoli and blue cheese gratin was very nice. You can never go wrong with broccoli and a cheese sauce. The blue cheese added great flavor but was not overpowering. The sauce was creamy with a hint of heat. The bread crumbs were a fantastic touch. I just wish there was a weight on the broccoli crowns. The crowns can be so diverse in size I was hoping for the best as I selected them. Thankfully, all turned out well. In fact, beyond well. Excellent.
I have never combined broccoli with blue cheese but this duo works incredibly well! The bechamel rounds out the piquant flavors of the gorgonzola but we’re still left with that spicy finish from the cayenne. The recipe works well, but I wonder if we could have made the sauce in fewer steps by adding the milk all at once? And also, I’m a huge fan of using the broiler, so I would definitely finish this gratin under a direct flame for a few minutes to get that wonderful crispness. Overall, a hearty yet robustly flavorful veggie side dish.
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I veganised this recipe and it is absolutely delicious. It will become a staple in my household. Thank you for sharing
Nathalie, what did you so to veganize it?
This sounds delicious! I plan to make it tomorrow for my production day, in culinary school (Le Cordon Bleu). We’re required to make a broccoli gratin & I like to be the one out of the box… AND I love blue cheese! AND so does my instructor )
Wonderful, Juls! Let us know how it goes!
This was excellent. I scaled it to 1/3 and it was perfect for two people as a side dish to short ribs. My only complaint with the way the recipe was written is that it was hard to scale it when the directions state “use !/2 cup milk” instead of, for example, /3 of the total milk.” I did a lot of “winging” in terms of measurements, but it came out great never the less. The only other (albeit small) complaint: This little side dish dirtied a LOT of dishes: colander, saucepan, skillet, plate, bowl, baking dish. I cheated: I added the brocoli to the white sauce in the sauce pan rather than the other way around and I left the bread crumbs in the cooled skillet until ready to use (why do I need a plate?). I will make this again! Thank you for this and all your great recipes.
You’re very welcome, Lynn. Glad to hear you like this recipe as much as we do! I can completely understand the difficulty you mention in terms of measuring when you scaled the recipe down, although by way of explanation, I worded it the way I did because for the average reader who’s making the full recipe, it’s much easier to just be told to add a specific amount of milk rather than !/3 of the total milk because this way there’s no need to do math in your mind as you’re juggling all those dirty bowls and pots and pans. I like how you cut down on the dishes, although in response to your query, the bread crumbs are transferred to a plate because if they were left on the baking sheet the residual heat from the sheet could cause the crumbs to burn. I hope these explanations help and look forward to hearing which recipe on the site you try next!
It is very nice when a site attracts people who have actually tried a recipe before commenting, as your site does. (Instead of a hundred repeats of, “Oh, this looks so good.” In this regard sites seem to diverge feast or famine…. I wonder how that happens? Anyhow, this recipe worked perfectly. Many thanks!
Ruth, thank you so much for your comment. It cuts right to the heart of what we do–and what I think sets us apart: Posting only recipes that have been tested by us so that you can cook with confidence, as you have in this case. Mucho gracias.
Thanks for featuring this — there’s something very satisfying about making white sauce. This was equally terrific made with brussels sprouts!
Ooooh, swell idea! Now I’m wondering what else it would work with…celery root or fennel, maybe? Many thanks!