Best Golden Broccoli Gratin Recipes

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GOLDEN BROCCOLI GRATIN



Golden Broccoli Gratin image

I absolutely love the nutty flavor of gruyere cheese and the parmesan/panko topping is delish.

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 12

kosher salt
2 lb broccoli
2 Tbsp unsalted butter
1/4 c all-purpose flour
2 c milk
1/2 small yellow onion, thinly sliced
1 bay leaf
1 c gruyere cheese, grated
freshly ground black pepper
1 c panko breadcrumbs
1/4 c parmigiano-reggiano cheese, grated
2 Tbsp olive oil

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. 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 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.
  • 3. In a 10-inch fry pan, melt butter over medium heat. Add the flour and stir until well incorporated and fragrant, 1-2 minutes. Slowly whisk in the milk and bring to a boil. Reduce 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 cheese, stirring until the cheese is melted. Season with salt and pepper. Carefully fold in the broccoli and spread in an even layer in a well greased baking dish.
  • 4. In a small bowl, stir together the panko, parmesan cheese and olive oil - season with salt and pepper. Sprinkle the panko mixture over the broccoli mixture. Bake until the gratin is golden and bubbly - 40=45 minutes. Let rest for 15 minutes before serving.

GOLDEN BROCCOLI GRATIN



GOLDEN BROCCOLI GRATIN image

Yield Serves 4 to 6.

Number Of Ingredients 12

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

Steps:

  • 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.

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