Broccoli Au Gratin

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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.

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.

How to Make Broccoli Au Gratin

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Fill a large pot with enough water to submerge the broccoli. Place the pot on the stove to boil.
2. Once the water reaches boiling, add the broccoli. Cook.
3. Strain the broccoli from the pot and add it to bowl of ice water.
4. Heat a pan on medium heat and add the butter.
5. When melted, add garlic and cook for a couple of minutes until fragrant.
6. 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.
7. Stir continuously until the cheese has melted.
8. Remove the pot from the heat and set aside.
9. Arrange the drained broccoli throughout a 9×13 baking dish. Spoon the cheese sauce throughout.
10. Sprinkle grated cheddar, Parmesan Reggiano, and breadcrumbs on top.
11. 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