This recipe was a happy accident! I had broccoli that needed to be used up and a block of white cheddar that was patiently waiting for me to come up with something for it to shine in! I came up with this super easy Broccoli Au Gratin that was sooo D to the LISH! I decided to throw it on the website in time for Thanksgiving because this would be the perfect side dish on your tables! Who doesn’t know someone that hates broccoli but will eat it if it’s loaded with cheese. Well this my friends, will have broccoli haters coming back for seconds! The cheesy goodness mixed with the broccoli is loaded with flavor! Paired with the crunch of the toasted panko topping and you have yourself a winner side dish! Enjoy!
Broccoli Au Gratin
6
servings15
minutes30
minutesIngredients
24 oz 24 Broccoli (Fresh or Frozen)
*For the Roux*
2 Tbsp 2 Butter
1 Tbsp 1 Flour
1 cup 1 Milk
S&P to Taste
1/4 tsp 1/4 Freshly Grated Nutmeg
1 1/2 cups 1 1/2 White Cheddar Grated
1/2 cup 1/2 Monterey Jack Grated
1/4-1/2 tsp 1/4-1/2 Crushed Red Pepper
*For the Crunchy Topping*
1 cup 1 Panko Bread Crumbs
3 Tbsp 3 Butter
1/4 cup 1/4 Grated Parmesan
Directions
- To begin, preheat oven to 350. Add 2 Tbsp butter and 1 Tbsp flour to a small sauce pot and whisk until creamy and flour incorporates with butter
- Add milk and continue to whisk until it starts to thicken. Add nutmeg, crushed red pepper, salt and pepper and mix well
- Add 1 cup white cheddar and 1/2 cup monterey jack and whisk until melted in, saving remaining 1/2 cup of white cheddar to top the broccoli
- Steam broccoli until it just starts to soften or place frozen broccoli in the microwave until its just starting to warm through
- Add broccoli to gratin dish and pour over melted cheese mixture. Mix well. Sprinkle remaining white cheddar cheese on top of broccoli
- In a medium fry pan, add 3 Tbsp butter and melt. Add panko bread crumbs and toss until nice and toasted. Remove to bowl and toss in parmesan cheese. Top on gratin and place in oven for 30 minutes until bubbly