Best Creamy Broccoli Gratin Recipes

CREAMY BROCCOLI STEM GRATIN

Creamy Broccoli Stem Gratin image

This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus extra for buttering the baking dish
1 large clove garlic, minced
1 1/4 pounds Yellow Finn or Yukon Gold potatoes, peeled and thinly sliced (about 6)
2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see Cook's Note)
1 1/2 cups heavy cream
2 teaspoons chopped fresh thyme leaves
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 cups grated Gruyere (about 8 ounces)

Steps:

Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

CREAMY CHICKEN & BROCCOLI AU GRATIN BAKE

Creamy Chicken & Broccoli au Gratin Bake image

A packaged potato mix makes it possible to make this Creamy Chicken & Broccoli au Gratin Bake on even the busiest of weeknights.

Provided by My Food and Family

Categories Home

Time 45m

Yield 5 servings

Number Of Ingredients 7

Ingredients

1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes, divided
2 cups small broccoli florets
2 cups boiling water
1/2 cup milk
5 small boneless skinless chicken breasts (1-1/4 lb.)
1/2 tsp. thyme
1/4 tsp. white pepper

Steps:

Heat oven to 375°F.
Place Seasoned Potatoes in 13x9 inch baking dish sprayed with cooking spray; top with broccoli. Stir in boiling water, then milk; top with chicken. Season with thyme and pepper. Reserve Cheese Sauce for later use.
Bake 30 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
Add Cheese Sauce to potato mixture; stir gently until blended. Serve topped with chicken.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 6 g, Protein 31 g

CREAMY BROCCOLI GRATIN

Creamy Broccoli Gratin image

I found this recipe at least 15 years ago. My family and friends have always loved it. I used to do the broccoli from scratch, but recently started using frozen broccoli. It tastes the same. This is a great holiday side. The red pepper is what makes this dish...and the scratch sauce. Use a whisk for the sauce, it makes it...

Provided by April Box

Categories Side Casseroles

Time 45m

Number Of Ingredients 10

Ingredients

2 large head broccoli, about 3 lbs, trimmed and cut into florets, about 10 cups, or 2 large bags of frozen broccoli florets, thawed.
1/2 c butter (1 stick)
1 medium red bell pepper, cut into thin strips
1 small onion, diced (1/2 c)
1/4 c flour
2 c light cream or half and half
1 tsp salt
1/2 tsp black pepper
1 1/2 c grated cheese - i use mexi-mix
1/2 c grated cheese for the top

Steps:

1. Heat oven to 350 degrees. Butter a 9 x 13 baking dish. Bring 3 quarts of water to a boil. Cook broccoli 3 - 5 min or just till tender crisp, or set frozen broccoli in a colander and run water to thaw. Drain and place in large bowl.
2. Melt butter in a 12" skillet over medium heat and cook onion and red pepper 3 min, stirring occasionally. until vegetables are crisp tender. Remove to broccoli bowl with a slotted spoon. Add flour to pan. Cook 1 - 2 minutes, until blended. Gradually stir in cream or half & half. Cook and stir till mixture thickens and comes to a boil, about 2 min. Remove from heat and add 1 1/2 cups cheese and salt/pepper. Pour over vegetables and toss to coat well. Spoon mixture into prepared baking dish. Top with 1/2 cup of cheese.
3. Bake 15 - 20 minutes until mixture is hot and bubbly. Makes 6 - 8 servings.