Broccoli Au Gratin
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.
Servings 6 servings
Calories 269kcal
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
I prefer fresh broccoli.
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. If you don't drain it, the dish will be watery.
If you don't completely drain excess water from the cooked broccoli, the dish will be watery.
If you want soft broccoli you will need to boil/blanch it first. For crunchy broccoli, you can skip this.
The ice water transfer is crucial 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.
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. If you prefer a thin/runny cream sauce add more liquid, such as heavy cream or milk.
If you notice areas of the breadcrumbs that will not crisp, spray them with cooking oil.
You easily double the recipe by doubling the ingredients.
Nutrition
Serving: 5oz | Calories: 269kcal | Carbohydrates: 8g | Protein: 14g | Fat: 20g