Best Gratin Of Broccoli In Bechamel Recipes

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CREAMY BROCCOLI CASSEROLE



Creamy Broccoli Casserole image

RECIPE VIDEO ABOVE. This is the broccolli version of Cauliflower Cheese! Tender broccoli smothered in a creamy garlic-parmesan cheese sauce which is pretty much the one I use for everybody's favoure Mac and Cheese. It's nice and saucy, rather than being stodgy and so thick you can cut into it like cake, so there's extra cheese sauce to spoon over once served.

Provided by Nagi | RecipeTin Eats

Categories     Bake     Vegetable

Time 1h10m

Number Of Ingredients 12

600g / 1.2 lb broccoli florets (, small to medium (2 large heads, Note 1))
60g / 4 tbsp unsalted butter
4 garlic cloves (, minced)
6 tbsp plain flour
2 cups milk (, preferably warm (full or low fat))
1 1/2 cups chicken broth/stock (, preferably warm)
1.5 cups cheddar cheese, freshly grated ((Note 2))
1/2 cup grated parmesan cheese
Salt and pepper
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
20g / 1.5 tbsp unsalted butter, melted

Steps:

  • Preheat oven to 180C/350F.
  • Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
  • Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
  • Add flour and cook for 1 minute, stirring constantly.
  • While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
  • Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
  • Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
  • Add broccoli and stir well to coat.
  • Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
  • Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
  • Stand for 5 minutes before serving.

Nutrition Facts : Calories 359 kcal, ServingSize 1 serving

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.

GRATIN OF BROCCOLI IN BECHAMEL



Gratin of Broccoli in Bechamel image

Go ahead and splurge on this savory gratin for a festive occasion. It is well worth it. This dish was the first time I experienced the wonderful flavor of Gruyere cheese & it really adds a delicious layer of flavor. Now, I normally wouldn't spend that much money on a cheese but I am glad I did. I made this for a holiday dinner...

Provided by Kimberly Biegacki

Categories     Vegetables

Time 35m

Number Of Ingredients 9

2 1/2 lb fresh broccoli, cut into spears
3 Tbsp butter or margarine
3 Tbsp all purpose flour
2 c milk
2 Tbsp stone-ground mustard
1/8 tsp salt
1/8 tsp freshly grated or ground nutmeg (i used 1/2 teaspoon)
1/8 tsp pepper
1 c (4 ounces) shredded gruyere cheese

Steps:

  • 1. Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
  • 2. Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
  • 3. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.

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