Broccoligratin Recipes

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BROCCOLI GRATIN



Broccoli Gratin image

A rich and delicious side dish, great for the holidays or anytime. Added note: if you are using regular table salt instead of kosher salt please use half as much...

Provided by loof751

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt
1 pinch ground nutmeg
ground black pepper
8 cups broccoli florets
1 cup grated sharp cheddar cheese
1/2 cup fresh breadcrumb

Steps:

  • Preheat oven to 450 degrees. Use 1 tablespoon butter to butter a 9x9 or 9x13 baking dish.
  • Steam broccoli until crisp-tender, about 5 minutes.
  • Melt 3 tablespoons of the butter in a medium saucepan. Whisk in the flour until smooth. Cook, stirring, for 1 minute.
  • Add the milk, salt, and nutmeg and bring to a boil while stirring constantly. Lower heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper.
  • Put the broccoli in the prepared baking dish. Sprinkle with half of the cheese and pour on the white sauce. Cover with the remaining cheese.
  • Melt the remaining 1 tablespoon butter in a small skillet. Add the bread crumbs and cook, stirring, until lightly browned.
  • Cover the gratin with the breadcrumbs. Bake at 450 for about 20 minutes, or until lightly browned and bubbly.

BROCCOLI GRATIN



Broccoli Gratin image

Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.

Provided by BethanyC

Categories     Side Dish     Vegetables     Broccoli

Time 45m

Yield 8

Number Of Ingredients 10

1 large head broccoli, cut into florets
6 tablespoons butter, divided
½ cup all-purpose flour
1 ½ cups milk
1 ½ cups shredded Cheddar cheese
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 pinch garlic powder
1 pinch onion powder
2 slices stale bread

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  • Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
  • Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
  • Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
  • Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g

BROCCOLI AU GRATIN



Broccoli Au Gratin image

With only four common ingredients, this crumb-topped gratin from Margaret McNeil of Memphis, Tennessee costs just 75¢ a serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen chopped broccoli
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
1/3 cup crushed butter-flavored crackers

Steps:

  • Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 752mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

BROCCOLI GRATIN



Broccoli Gratin image

Provided by Amanda Freitag

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds broccoli, cut into florets
8 ounces bacon, cut into 1/2-inch strips
3 tablespoons all-purpose flour
2 cloves garlic, minced
4 cups milk
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
4 cups shredded Cheddar cheese
1 cup panko breadcrumbs
1/4 cup olive oil
Nonstick cooking spray

Steps:

  • Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside.
  • Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
  • Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
  • Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot.

BROCCOLI GRATIN



Broccoli Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 9

1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp Cheddar (about 4 ounces)
1/2 cup fresh bread crumbs

Steps:

  • Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
  • Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
  • Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
  • Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

TRADITIONAL FRENCH BROCCOLI GRATIN RECIPE



Traditional French Broccoli Gratin Recipe image

This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus.

Provided by Rebecca Franklin

Categories     Side Dish     Dinner

Time 40m

Yield 6

Number Of Ingredients 12

1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1 1/2 cups whole milk
2 pounds broccoli, chopped
1 1/2 cups shredded Cantal cheese (or cheddar)
3 tablespoons butter, melted
1 cup bread crumbs
1/4 cup Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F and butter a large gratin dish.
  • Sauté onion in olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle flour over onions and continue sautéing mixture for 30 seconds. Add salt, pepper, sage, and milk to pan and stir constantly for 3 to 5 minutes until sauce thickens.
  • Stir broccoli and cheese into sauce, bring mixture to just a simmer, and turn out into buttered gratin dish.
  • Stir together melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle ​over gratin. Bake broccoli gratin for 15 to 20 minutes, until hot and bubbly, and bread crumbs have turned golden brown.

Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 6 g, Protein 17 g, SaturatedFat 12 g, Sodium 698 mg, Sugar 7 g, Fat 23 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g

LOW-CARB BROCCOLI GRATIN



Low-Carb Broccoli Gratin image

I enjoyed this comforting dish with a baked chicken breast and a salad but it would also be good with some nice bread.

Provided by Sackville

Categories     Cheese

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 cup broccoli floret
1 sweet pepper, chopped
2 tablespoons butter
2 eggs
3/4 cup milk
1 cup cheddar cheese, grated
1 slice thick bread

Steps:

  • Preheat oven to 350°F.
  • Put broccoli and pepper into a saucepan, add 3/4 cup water and most of butter.
  • Simmer for 5 minutes or until broccoli is just tender.
  • Use remaining butter to grease a casserole dish.
  • Whisk the eggs and milk in the casserole dish and mix in 3/4 of the cheese.
  • Season with salt and pepper to taste.
  • Stir in broccoli and peppers with 1 spoonful of its cooking juice.
  • Blitz the bread to make crumbs and then mix crumbs with remaining cheese.
  • Sprinkle over the top.
  • Bake for around 20 minutes or until the dish has set and the top is golden.

Nutrition Facts : Calories 527.9, Fat 39.1, SaturatedFat 23, Cholesterol 288.7, Sodium 656.7, Carbohydrate 18.4, Fiber 1.6, Sugar 3.6, Protein 26.3

BROCCOLI PARMESAN GRATIN



Broccoli Parmesan Gratin image

Provided by Molly O'Neill

Categories     main course, side dish

Time 1h

Yield Four main-course or six side-dish servings

Number Of Ingredients 8

2 bunches broccoli (about 3 pounds), stalks trimmed and peeled
1/2 cup chicken broth, homemade or low-sodium canned
2 tablespoons white wine
1/2 teaspoon anchovy paste
Freshly ground pepper to taste
1 teaspoon salt
1/2 cup bread crumbs
1/3 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Bring a large pot of lightly salted water to the boil. If the broccoli stalks are large, cut them in half lengthwise. Cut the stalks into 2-inch lengths and split the florets in half.
  • Blanch the broccoli for 2 minutes. Drain and place in a 13-inch-by-10-inch shallow baking dish.
  • Whisk together the chicken broth, wine, anchovy paste, pepper and salt and pour over the broccoli. Cover with foil and bake until the broccoli is tender, about 45 minutes.
  • Preheat broiler. Combine the bread crumbs and cheese and spread over the broccoli. Place under the broiler until golden brown, about 1 minute. Divide among plates and serve immediately.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 935 milligrams, Sugar 7 grams

SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

BROCCOLI GRATIN



Broccoli Gratin image

The richness of this baked vegetable dish is just right with a grilled or roasted chicken or meat main.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 7

3 slices white sandwich bread
3 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 cups whole milk
2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
1 cup shredded white cheddar (4 ounces)

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.
  • In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.
  • Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

Nutrition Facts : Calories 292 g, Fat 18 g, Fiber 2 g, Protein 13 g

BROCCOLI-PARMESAN GRATIN



Broccoli-Parmesan Gratin image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Side     Bake     Quick & Easy     Dinner     Casserole/Gratin     Parmesan     Broccoli     Breadcrumbs     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 7

1 bunch broccoli (about 1 1/2 pounds)
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 large eggs
1 cup coarse fresh bread crumbs
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 350°F with rack in upper third.
  • Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
  • Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
  • Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
  • Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN



Blissed-Out Crispy Cheesy Broccoli Gratin image

Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping to soft, tender broccoli is just way under optimal balance. With a sheet pan, however, every single morsel of broccoli gets an ample coating of crunch. You know what else is awesome? With a preheated sheet pan (see note), the time it takes to roast the broccoli is minimal-I'm talking 15 minutes, tops, for caramelized edges and florets. Meaning you can hit broccoli bliss in under 20 minutes. Are you in?

Provided by Raquel Pelzel

Categories     Small Plates     Quick & Easy     Side     Broccoli     Cheddar     Parmesan     Vegetarian     Cheese     Sheet Pan     Kid-Friendly

Yield 4 servings

Number Of Ingredients 8

1 1/4 pounds broccoli florets (I like leaving about 1 inch of the stem attached)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup panko bread crumbs
3/4 cup grated Cheddar cheese
1/4 cup finely grated Parmigiano Reggiano cheese

Steps:

  • Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
  • Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
  • Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
  • Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
  • Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.

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