This Broccoli Au Gratin recipe is a delicious and comforting dish that features tender broccoli florets baked in a creamy, cheesy sauce until bubbly and golden brown on top. This dish adds a delightful cheesy twist that makes it a favorite among both kids and adults alike. It's a wonderful way to enjoy the wholesome goodness of veggies in a creamy and indulgent preparation.
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The term "au gratin" refers to a cooking technique where a dish is topped with breadcrumbs, cheese, and sometimes butter before being baked or broiled until it forms a crispy and flavorful crust.
To make broccoli au gratin, fresh broccoli florets are blanched to enhance their color and tenderness. They are then combined with a creamy sauce made from a roux, milk, and cheese. The cheese sauce coats the broccoli, infusing it with rich, savory flavors.
Table of Contents
Fresh or Frozen Broccoli
I prefer to use fresh broccoli and then I blanch it.
Frozen broccoli can be a convenient option as it is already pre-cut and blanched, which saves preparation time. However, frozen broccoli may have a slightly softer texture compared to fresh broccoli. To use frozen broccoli in the dish, you can thaw it according to the package instructions and then drain any excess moisture before incorporating it into the au gratin.
How to Prep Fresh Broccoli
Use a sharp knife to trim off any tough or woody ends of the broccoli stalks. Separate the broccoli head into individual florets by cutting them away from the main stem. If the florets are large, you can further break them down into bite-sized pieces for even cooking and easy serving.
If you want soft broccoli you will need to boil/blanch it first. For crunchy broccoli, you can skip this.
Blanching is an optional step that can help enhance the color and texture of the broccoli. To blanch the broccoli, bring a pot of water to a boil and add the broccoli florets. Boil them for about 2 to 3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain the broccoli thoroughly to remove excess water before proceeding.
The ice water transfer is crucial here if you want the broccoli florets to remain intact. If you overcook the broccoli it will become stringy and mushy and will lose it's shape.
Draining the broccoli is important to prevent a watery dish.
What Type of Cheese to Use
I use a combination of sharp cheddar and Parmesan Reggiano. Here are options:
- Cheddar Cheese: A classic choice with a sharp and nutty flavor that complements the mild taste of broccoli. Sharp or extra-sharp cheddar adds more intensity to the dish.
- Parmesan Cheese: It adds a savory and salty kick to the dish. It can be used in combination with other cheeses to enhance the overall flavor.
- Gruyère Cheese: A Swiss cheese with a nutty and slightly sweet taste. It melts well and provides a creamy texture to the cheese sauce.
- Fontina Cheese: An Italian cheese known for its creamy and buttery taste. It has a mild flavor that pairs nicely.
- Gouda Cheese: A Dutch cheese with a slightly sweet and nutty taste. It melts well and brings a unique flavor to the dish.
- Swiss Cheese: Has a mild and nutty flavor that complements the broccoli without overpowering it.
You can use a single type of cheese or a combination of two or more cheeses to create a more complex and well-rounded flavor profile in the cheese sauce.
Cream Sauce
A thick cream sauce brings the flavor to the dish. The texture is thicker than a cream sauce that you would typically pour into other types of recipes. It's thick to coat the moist broccoli and help keep the dish from being watery.
The key ingredients are cream cheese, heavy cream, onion powder, salt, and pepper.
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How to Make Broccoli Au Gratin
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Fill a large pot with enough water to submerge the broccoli. Place the pot on the stove to boil.
- Once the water reaches boiling, add the broccoli. Cook.
- Strain the broccoli from the pot and add it to bowl of ice water.
- Heat a pan on medium heat and add the butter.
- When melted, add garlic and cook for a couple of minutes until fragrant.
- Add in cream cheese, whipping cream, and grated cheddar cheese. Stir. Add in onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.
- Stir continuously until the cheese has melted.
- Remove the pot from the heat and set aside.
- Arrange the drained broccoli throughout a 9×13 baking dish. Spoon the cheese sauce throughout.
- Sprinkle grated cheddar, Parmesan Reggiano, and breadcrumbs on top.
- Bake.
Buy Blocks of Cheese and Grate Instead of Bags of Pre-Shredded Cheese
I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. I use the shred blade on my food processor to save time with this process, you can also use a standard cheese grater. Here’s why I don’t use pre-shredded:
- Superior melting: Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
- Better flavor: Pre-shredded cheese is exposed to more surface area, which can cause it to dry out faster and lose some of its flavor. By grating your cheese just before using it, you retain the natural moisture and full flavor of the cheese.
How to Get Crispy Brown Crust
Breadcrumbs along with grated cheese will provide a crunchy top crust.
Can You Make it Ahead/How to Store
You can assemble the dish ahead of time (omit the breadcrumbs until you are ready to bake) and store it in the fridge overnight. This will change the texture of the broccoli. The cheese sauce paired with the broccoli for an extended period of time will soften the broccoli, so you risk it being a little mushy.
I recommend making the dish the day you wish to serve it. It will last tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can reheat the dish in the microwave for 1-2 minutes, but it will soften the texture and you will lose the crisp, crunchy topping.
To keep it crisp, you can reheat it in the oven or air fryer at 350 degrees until warm.
Freezer Tips
You can freeze leftovers tightly covered for 2-3 months. Defrost overnight in the fridge.
Pair With These Main Dish Recipes
Baked Turkey Wings
Smothered Chicken Wings
Roasted Bone In Turkey Breast
Southern Baked Ham With Pineapple
More Side Dish Recipes
Roasted Okra
Fried Corn Recipe
Zucchini Au Gratin
Green Bean Casserole with Bacon
Southern Creamed Corn
Southern Mustard Greens
Fried Potatoes and Onions
Mashed Sweet Potatoes
Smothered Potatoes and Onions
Ranch Mashed Potatoes
Au Gratin Potatoes with Bacon and Cheese
Broccoli Au Gratin
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Equipment
- Dutch Oven
Ingredients
- 1 ½-2 pounds broccoli florets See notes.
- 1 tablespoon unsalted butter
- 2 garlic cloves Minced
- ¼ cup heavy whipping cream
- 4 oz cream cheese
- 1 ½ cups grated cheddar cheese Divided into 2 servings. (1 cup and ½ cup)
- ¼ cup grated parmesan reggiano cheese
- 1 teaspoon onion powder
- salt and pepper to taste
- ¼ cup breadcrumbs
- ice Enough to create a cold ice bath with water to submerge the broccoli.
- cooking oil spray
Instructions
- Preheat oven to 400 degrees.
- If using fresh broccoli, you should blanch it first. If using frozen broccoli you can skip this step and drain your thawed broccoli completely. Fill a large pot with enough water to submerge the broccoli. Place the pot on the stove to boil.
- Once the water reaches boiling, add the broccoli. Cook for 2-3 minutes until the broccoli is bright green and soft. As the broccoli cooks, fill a large bowl (large enough to fit the broccoli) with ice and water.
- Strain the broccoli from the pot and add it to bowl of ice water. This will stop the broccoli from cooking and ensure it isn't mushy. Once cool, drain the broccoli and dry it out using paper towels or towels.
- Heat a pan on medium heat and add the butter. (I use the same pot, a Dutch oven, I used for the broccoli).
- When melted, add the garlic and cook for a couple of minutes until fragrant.
- Add in the cream cheese, whipping cream, and ½ cup grated cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.
- Stir continuously until the cheese has melted.
- Remove the pot from the heat and set aside.
- Arrange the drained broccoli throughout a 9×13 baking dish. Spoon the cheese sauce throughout. The sauce will be thick, likely too thick to drizzle.
- Sprinkle the remaining 1 cup of grated cheddar, Parmesan Reggiano, and breadcrumbs on top..
- Spray the top of the au gratin with cooking oil spray.
- Bake (uncovered) for 20-25 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Brandy says
This broccoli au gratin is a favorite side dish of ours! Easy to make and always delicious!
staysnatched says
I'm so glad you enjoyed it!
Amanda Finks says
So creamy and delicious.
staysnatched says
The best part!
Wanda says
Didn't add the bread crumbs so the recipe is keto friendly.
Very delicious... thank you
staysnatched says
Awesome!
THOMAS ANDREWS says
I USUALLY PAR BOIL MY BROCCOLI THEN DRAIN THEN IN A 9X13 BAKING DISH I COAT WITH BUTTER AND ADD MY BROCCOLI .WHILE THE BROCCOLI IS PAR COOKING I MAKE A CHEESE SAUCE USING MILK , FLOUR ,BUTTER AND CHEESE OF CHOICE.[ MELT BUTTER ,ADD ADD FLOUR TO MAKE A ROUGH THEN MILK TO MAKE IT SEMI LOOSE THEN ADD CHEESE TO MAKE IT SMOOTH .WHEN BROCCOLI IS PANNED UP POUR CHEESE SAUCE OVER BROCCOLI THEN SPRINKLE ITALIAN CRUMBS ON TOP AND LIGHTLY DRIZZLE MELTED BUTTER. THEN BAKE FOR ABOUT 3/4 HR. OR 1 HR.
staysnatched says
Nice.