Recipes Side Dishes Vegetables Golden Broccoli Gratin
Golden Broccoli Gratin

Golden Broccoli Gratin

Golden Broccoli Gratin is rated 4.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6

Parmigiano-Reggiano cheese and olive oil are combined with panko, the coarsely ground Japanese bread crumbs, to form a crisp, golden brown topping for this broccoli gratin.

Ingredients:

  • Kosher salt, to taste
  • 2 lb. broccoli
  • 2 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 small yellow onion, thinly sliced
  • 1 bay leaf
  • 1 cup grated Gruyère cheese
  • Freshly ground pepper, to taste
  • 1 cup panko
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. olive oil

Directions:

Preheat an oven to 350ºF.

Bring a large saucepan of well salted water to a boil over high heat. Cut the heads from the broccoli stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.

In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant, 1 to 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyère, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer.

In a small bowl, stir together the panko, Parmigiano-Reggiano and olive oil, and season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Let rest for 15 minutes before serving. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Rated 5 out of 5 by from Delicious! I have made this gratin for the last few years and it always is a hit with my guests.
Date published: 2013-11-23
Rated 5 out of 5 by from family hit My family loved this. It was a bit labor intensive, but worth it. In reading other reviews, I decided to add garlic and hot pepper flakes to the sauce. I will make this again.
Date published: 2013-09-23
Rated 3 out of 5 by from Blahblahblah I was surprised at how blah this dish was. So disappointing! I made the recipe as stated, but I used two (dried) bay leaves. They did lend a nice flavor, but it was creamy with a touch of bay... and that's it. It makes no sense, I agree. Personally, I'd try something else for dinner.
Date published: 2012-07-19
Rated 5 out of 5 by from Broccoli Gratin I have never had gratin before and this was a very well done dish. I made salmon and a salad to go with it but honestly just the salad would have been fine. This dish can stand by itself as a main course but I would reduce the ingredients amount because just a little bit goes a long way.
Date published: 2012-03-15
Rated 2 out of 5 by from Disappointing This was the 1st time i've been disappointed in a WS recipe rated 5 stars. Yes it was cheesy and crispy and good in that regard, but the taste was very bland. I see some people added red pepper flakes but even then I will not be making this again. We ended up eating a small portion of it and threw the rest out-always frustrating. If I'm going to eat something this unhealthy, I'd at least like to feel that the calories are worth it! I feel there are many better recipes for broccoli gratin/casseroles out there.
Date published: 2012-03-05
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